Name: LEMON GLAZED ZUCCHINI WALNUT MUFFINS
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups self-rising flour ((self-raising)); 1 cup packed brown sugar; Pinch of nutmeg; 1 cup coarsely chopped walnuts, plus extra for sprinkling on top; 1 cup coarsely grated zucchini (1 medium zucchini); 2 large eggs; 1 cup butter, melted (226g); 1 cup buttermilk*; 1 tablespoon finely grated lemon zest; 1 teaspoon vanilla extract; 1 tablespoon butter; 2 tablespoons lemon juice; 1 cup powdered sugar

Lemon Glazed Zucchini Walnut Muffins. Muffins are one of the easiest things to bake and the flavor combinations are endless. I make a batch with whatever I have on hand in my house – currently that’s zucchini, bags of them. I added some walnuts – I have three opened bags and a jar of walnuts in the freezer, I’m not sure what happened there but walnuts had to become an addition. Along with lemon zest, vanilla and a hint of nutmeg. Then while they’re still warm, they’re drizzled in a lemony glaze.

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Muffins are perfect for freezing. After baking and cooking, I wrap each muffin individually and pop them into a resealable bag and freeze them. To thaw, I either let them thaw and room temperature or zap one in the microwave for 30 to 45 seconds on full power. It depends on the organization level at the time. They’re actually something I always cook for my husband but I usually sample one or a bite of one, then wrap it up like he’d never notice. He’s never said anything. I do it each time.

Truth be told, these muffins started their lives as scones, well the recipe did. The fact is, I think muffins are less fuss than even the humble scone. I was feeling lazy and my hubby needed his muffins replenished anyway so scones became muffins.

You’ll need to use large muffin cups for this recipe. I buy tulip muffin cups on Amazon. There’s a plethora of colors and patterns, just check you’re buying the large size and not the mini.

As zucchini is almost flavorless it’s quite perfect for ensuring moist muffins without adding flavor. If you’re making these for the kiddos and don’t want to use walnuts, semi-sweet chocolate chips make a perfect substitute.

Try these other muffins recipes: Pear, Pecan and Sour Cream Muffins; Pumpkin, Walnut Streusel Muffins or Corn, Jalapeno, Bacon and Cheese Muffins. All are perfect for autumn – it is just around the corner you know.

Speaking of autumn being just around the corner, I need to go and attend to my soup; I’m making spinach soup for dinner tonight. While it won’t excite everyone in the house, I’m looking forward to it. It’s grey and dismal out and I don’t mind one bit. Time to bust out the crocheting and knitting and get cozy, even if autumn is still three weeks away. Chat to you soon, toodles, Lovoni xo

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LEMON GLAZED ZUCCHINI WALNUT MUFFINS

Muffins are one of the easiest things to bake and the flavor combinations are endless. I make a batch with whatever I have on hand – currently it’s zucchini, then I wrap each muffin individually and pop them into a resealable bag and freeze them. To thaw, either let them thaw at room temperature or zap one in the microwave for 30 to 45 seconds on full power.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Baking

Servings:

Calories: 457kcal

Author: Lovoni

Ingredients

US Customary – Metric

3 cups self-rising flour (self-raising)
1 cup packed brown sugar
Pinch of nutmeg
1 cup coarsely chopped walnuts, plus extra for sprinkling on top
1 cup coarsely grated zucchini 1 medium zucchini
2 large eggs
1 cup butter, melted 226g
1 cup buttermilk*
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

LEMON GLAZE

1 tablespoon butter
2 tablespoons lemon juice
1 cup powdered sugar

Instructions

Preheat the oven to 400°F (200°C). Line a 12-hole muffin pan with large muffin liners.
Whisk flour, sugar and nutmeg together in a large bowl. Add the walnuts; stir to combined.
Whisk together the eggs, butter, buttermilk, zest and vanilla in a medium bowl until well combined. Add to the flour mixture and stir until combined. Spoon the mixture into the muffin liners – an ice cream scoop works well for this. Bake on the top shelf in the preheated oven for 25 minutes or until a skewer inserted into the center of a muffin comes out clean.
Let stand in the pan for 5 minutes before turning out onto a wire rack.

To make the lemon glaze:

Melt the butter in a small saucepan over medium heat. Add the lemon juice and sugar; whisk or stir until the glaze is smooth.
Drizzle the glaze over the warm muffins. Let stand until the glaze is set. Makes 12.

Notes

* If you don’t have any buttermilk, add 2 teaspoons of white vinegar to 1 cup of whole milk, stir and let stand at room temperature for 10 minutes then pour the whole lot into the recipe and proceed as instructed.