In our home, baking is more than just a weekend activity; it’s a way to connect, create memories, and fill the kitchen with the most comforting aromas. And among all the treats that emerge from our oven, these Fluffy Lemon Courgette Muffins have become an undisputed family favorite. From the moment the bright, citrusy scent of lemon zest fills the air to the first bite of the incredibly moist and tender crumb, these muffins are pure sunshine in every mouthful. Even my notoriously picky eaters, who usually wrinkle their noses at anything green, devour these courgette-packed delights without a second thought. The secret? The courgette melts seamlessly into the batter, adding an unbelievable level of moisture and a subtle sweetness that perfectly complements the vibrant lemon flavor. These aren’t just muffins; they’re little bundles of joy that brighten up breakfast, elevate afternoon tea, and satisfy sweet cravings in the most wholesome way. If you’re looking for a recipe that’s easy to make, bursting with flavor, and guaranteed to be a hit with everyone, look no further. Prepare to fall in love with these Fluffy Lemon Courgette Muffins – we certainly have!

Ingredients

To embark on your lemon courgette muffin adventure, you’ll need a collection of fresh, high-quality ingredients. Each component plays a crucial role in creating the perfect texture and flavor profile that makes these muffins so irresistible. Here’s a detailed breakdown of what you’ll need:

Dry Ingredients:
- 2 ½ cups All-Purpose Flour: The foundation of our muffins, all-purpose flour provides the structure. For the best results, measure your flour correctly using the spoon and level method – spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to dry muffins. You can also use a kitchen scale for precise measurement (approximately 300 grams).
- 1 cup Granulated Sugar: Sugar not only sweetens the muffins but also contributes to their moistness and tender crumb. Granulated sugar is ideal for this recipe as it dissolves well and provides a clean sweetness.
- 2 ½ teaspoons Baking Powder: This is your leavening agent, responsible for the muffins’ light and fluffy texture. Ensure your baking powder is fresh – test its potency by adding a teaspoon to hot water; it should bubble vigorously.
- ½ teaspoon Baking Soda: Baking soda reacts with the acidity of the lemon juice and buttermilk (if using, see variations) to further enhance the rise and lightness of the muffins. Like baking powder, freshness is key.
- ½ teaspoon Salt: Salt is a flavor enhancer in baking. It balances the sweetness and brings out the other flavors, especially the lemon. Use fine sea salt or table salt.
Wet Ingredients:
- ½ cup Vegetable Oil: Oil contributes to the moistness of the muffins, keeping them soft and tender for days. Vegetable oil is a neutral-flavored oil that works perfectly here. You can also use canola oil or melted coconut oil (cooled slightly).
- 2 Large Eggs: Eggs provide structure, richness, and moisture. Use large eggs for consistency. For best results, bring your eggs to room temperature before using, as this helps them emulsify better into the batter.
- ½ cup Buttermilk (or substitute): Buttermilk adds a subtle tang and contributes to the tender crumb of the muffins. If you don’t have buttermilk, you can easily make a substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes to curdle slightly. Plain yogurt thinned with a little milk also works well.
- ¼ cup Freshly Squeezed Lemon Juice: The star of the show! Fresh lemon juice provides the bright, zesty flavor that defines these muffins. Freshly squeezed juice is always superior to bottled juice in terms of flavor.
- 2 tablespoons Lemon Zest: Lemon zest is where the intense lemon flavor resides. Use a microplane or a fine grater to zest the lemon, being careful to only grate the yellow part and avoid the bitter white pith underneath. Zest from about 2 large lemons should be sufficient.
- 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth. Use pure vanilla extract for the best flavor.
- 1 cup Grated Courgette (Zucchini), lightly packed: The secret ingredient! Courgette adds incredible moisture and a subtle sweetness to the muffins without being overpowering in flavor. Use a box grater to grate the courgette. Lightly pack it into your measuring cup – don’t squeeze out the excess moisture, as this moisture is what contributes to the muffin’s tenderness.

Instructions

Creating these Fluffy Lemon Courgette Muffins is a straightforward process, perfect for both beginner and experienced bakers. Follow these detailed, step-by-step instructions for muffin perfection:

Preheat Your Oven and Prepare the Muffin Tin: Begin by preheating your oven to 375°F (190°C). Accurate oven temperature is crucial for even baking and proper rising. While the oven preheats, prepare your muffin tin. Line a 12-cup muffin tin with paper liners for easy removal and cleanup. Alternatively, you can grease the muffin tin thoroughly with cooking spray or butter, ensuring you reach all the corners and crevices.
Combine Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which is essential for consistent rising. This step also aerates the flour, contributing to a lighter texture. Set the bowl aside.
Combine Wet Ingredients: In a separate, medium-sized mixing bowl, whisk together the wet ingredients: vegetable oil, eggs, buttermilk (or substitute), lemon juice, lemon zest, and vanilla extract. Whisk until the ingredients are well combined and slightly emulsified. This ensures that the wet ingredients will incorporate smoothly into the dry ingredients.
Grate the Courgette: If you haven’t already, grate the courgette using a box grater. There’s no need to peel the courgette. Grate it directly into a bowl. Lightly pack 1 cup of grated courgette into your measuring cup and add it to the wet ingredients. Do not squeeze out the excess moisture; the moisture from the courgette is key to the muffins’ moistness.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold the wet and dry ingredients together until just combined. It’s crucial not to overmix the batter at this stage. Overmixing develops the gluten in the flour, which can result in tough, dense muffins. Stop mixing as soon as you see that the flour streaks have disappeared and the batter is just moistened. A few lumps are perfectly fine; in fact, they’re preferable to overmixed batter.
Fill the Muffin Cups: Using an ice cream scoop or a spoon, divide the muffin batter evenly among the prepared muffin cups. Fill each cup about ¾ full. This ensures that the muffins have enough space to rise without overflowing. An ice cream scoop is a great tool for portioning batter evenly and quickly.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven. The muffins should be golden brown on top and spring back lightly when gently pressed. If you notice the tops browning too quickly, you can loosely tent the muffin tin with aluminum foil for the last few minutes of baking.
Cool in the Muffin Tin (Briefly) and Then Transfer to a Wire Rack: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. This brief cooling period allows the muffins to set slightly, making them easier to remove. After 5 minutes, carefully transfer the muffins from the muffin tin to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms of the muffins from becoming soggy, as it allows air to circulate around them.
Optional Glaze (For Extra Lemon Zing): While the muffins are cooling, you can prepare a simple lemon glaze if desired. In a small bowl, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice, adding more juice as needed to reach a drizzling consistency. Once the muffins are completely cool, drizzle the glaze over the tops of the muffins. The glaze adds an extra layer of sweetness and intense lemon flavor.
Enjoy! These Fluffy Lemon Courgette Muffins are best enjoyed slightly warm or at room temperature. They are delicious on their own or paired with a cup of tea or coffee. Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Nutrition Facts

(Please note that these are estimated values and can vary based on specific ingredients and portion sizes.)

Servings: 12 Muffins
Calories per Serving (approximately): 250-300 calories

This estimate is based on standard ingredient measurements and does not include any optional glaze. The calorie count can be influenced by factors such as the type of oil used, the size of the eggs, and the amount of sugar.

Approximate Nutritional Breakdown per Muffin (without glaze):

Fat: 12-15g
Saturated Fat: 2-3g
Cholesterol: 30-40mg
Sodium: 200-250mg
Carbohydrates: 35-40g
Sugar: 20-25g
Protein: 3-4g
Fiber: 1-2g

These muffins, while a delicious treat, should be enjoyed in moderation as part of a balanced diet. They provide some carbohydrates and fats for energy, but are also relatively high in sugar.

Preparation Time

Prep Time: 20-25 minutes (includes ingredient gathering, measuring, grating courgette, and mixing batter)
Bake Time: 18-20 minutes
Cooling Time: 15-20 minutes (before glazing and serving)
Total Time (approximate): 55-65 minutes

From start to finish, you can have a batch of freshly baked Fluffy Lemon Courgette Muffins ready in just under an hour. This makes them a wonderful option for a weekend baking project or a quick weekday treat.

How to Serve

These versatile muffins are delightful any time of day! Here are some serving suggestions to elevate your muffin experience:

Breakfast Bliss:
- Pair a warm muffin with a dollop of Greek yogurt and fresh berries for a balanced and satisfying breakfast.
- Serve alongside a scrambled egg or a breakfast frittata for a more substantial morning meal.
- Enjoy with a hot cup of coffee, tea, or a refreshing glass of iced lemon water.
Brunch Star:
- Arrange muffins beautifully on a platter as part of a brunch spread alongside fresh fruit, cheeses, and savory pastries.
- Offer a selection of spreads, such as lemon curd, cream cheese, or homemade jam, to accompany the muffins.
- Create a mini muffin bar with various toppings like chopped nuts, shredded coconut, or chocolate shavings.
Afternoon Tea Treat:
- Present muffins on a tiered cake stand as part of a classic afternoon tea service.
- Serve with a pot of Earl Grey tea, chamomile tea, or your favorite herbal infusion.
- Accompany with delicate finger sandwiches, scones, and other sweet treats for a delightful afternoon indulgence.
Dessert Delight:
- Serve warm muffins with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet satisfying dessert.
- Drizzle with a lemon glaze or a light dusting of powdered sugar for an extra touch of sweetness.
- Pair with a fruit salad or a compote of berries for a lighter dessert option.
On-the-Go Snack:
- Wrap individual muffins in parchment paper or cellophane bags for a convenient and portable snack.
- Pack them in lunchboxes for a healthy and homemade treat.
- Enjoy them as a pre-workout energy boost or a post-workout recovery snack.

Additional Tips for Muffin Perfection

To ensure your Fluffy Lemon Courgette Muffins are the absolute best they can be, consider these helpful tips:

Don’t Overmix the Batter: This is the golden rule of muffin baking! Overmixing develops gluten, leading to tough, tunnelled muffins. Mix only until the wet and dry ingredients are just combined and the flour streaks disappear. A lumpy batter is perfectly acceptable – in fact, it’s preferable to an overmixed one. Gentle folding is key to light and tender muffins.
Use Room Temperature Ingredients (Ideally): While not strictly essential for this recipe, using room temperature eggs and buttermilk can help create a smoother emulsion and batter. Room temperature ingredients blend together more easily, resulting in a more consistent texture. If you forget to take your eggs out in advance, you can quickly warm them by placing them in a bowl of warm (not hot) water for a few minutes.
Don’t Overfill the Muffin Cups: Filling the muffin cups too full can cause the muffins to overflow and create messy, misshapen results. Aim to fill each cup about ¾ full to allow for proper rising without spilling over. This also ensures even baking and prevents the muffins from sticking together.
Cool Muffins Properly: After baking, allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This brief cooling period allows them to set slightly, making them easier to remove from the tin. Cooling completely on a wire rack prevents condensation from forming on the bottom, which can lead to soggy muffins.
Store Muffins Correctly to Maintain Freshness: To keep your muffins moist and delicious for as long as possible, store them in an airtight container at room temperature. Line the container with paper towels to absorb excess moisture. They will stay fresh for up to 3 days at room temperature. For longer storage, you can freeze muffins in an airtight container or freezer bags for up to 2-3 months. Thaw them at room temperature or gently reheat in a low oven or microwave before serving.

FAQ Section: Your Lemon Courgette Muffin Questions Answered

Q1: Can I use frozen courgette for this recipe?

A: While fresh courgette is ideal for the best texture, you can use frozen courgette if necessary. However, it’s crucial to thaw the frozen courgette completely and squeeze out as much excess moisture as possible before adding it to the batter. Frozen courgette tends to release a lot of water, which can affect the muffin’s texture and may require adjusting the amount of liquid in the recipe slightly. Fresh courgette will always yield a moister and more flavorful result.

Q2: I don’t have buttermilk. What can I use instead?

A: Buttermilk adds a lovely tang and tenderness to these muffins, but it’s easily substituted. The best substitute is to make your own “sour milk” by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Stir and let it sit for 5 minutes to curdle slightly. You can also use plain yogurt thinned with a little milk until it reaches a buttermilk-like consistency. Sour cream thinned with milk is another viable option.

Q3: Can I make these muffins gluten-free?

A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that contains xanthan gum (or add xanthan gum separately according to the blend’s instructions). Gluten-free flours can sometimes absorb more liquid, so you may need to add a tablespoon or two of extra liquid (milk or buttermilk) if the batter seems too thick. Be mindful that gluten-free muffins may have a slightly different texture than traditional wheat-based muffins, but they can still be delicious.

Q4: Can I add any other ingredients to these muffins?

A: Absolutely! These muffins are a fantastic base for customization. Consider adding:

Poppy Seeds: 1-2 tablespoons of poppy seeds for a subtle nutty flavor and texture.
Nuts: ½ cup of chopped walnuts, pecans, or almonds for added crunch and flavor.
Chocolate Chips: ½ cup of mini chocolate chips or chunks for a sweeter treat.
Blueberries or Raspberries: ½ cup of fresh or frozen (but not thawed) berries for a fruity twist.
Spices: A pinch of ground ginger, cardamom, or nutmeg to enhance the warmth and complexity of the flavors.

Q5: How long do these muffins stay fresh? Can I freeze them?

A: These muffins will stay moist and delicious at room temperature for up to 3 days when stored in an airtight container. For longer storage, they freeze beautifully. To freeze, let the muffins cool completely, then wrap them individually in plastic wrap or foil, and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To thaw, simply remove them from the freezer and let them thaw at room temperature for about an hour, or gently reheat them in a low oven or microwave for a few minutes. They will taste almost as fresh as the day they were baked!

Lemon Courgette Muffins Recipe

Ingredients

Instructions

Nutrition Facts

How to Serve

Additional Tips for Muffin Perfection

FAQ Section: Your Lemon Courgette Muffin Questions Answered