Zucchini Lemon Muffins

“Why do folks in Lake Woebegone lock their cars during the summer?
To prevent their neighbors from leaving bags of zucchini in the car.”

-Garrison Keillor on NPR’s Prairie Home Companion

However, one bite of these light and bright muffins may just make you unlock your car doors!

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Zucchini Lemon Muffins

adapted from The King Arthur Flour Baker’s Companion

makes 12 muffins

  • 2 cups (8 1/2 ounces) unbleached all-purpose flour
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • zest of one lemon
  • 1/2 cup (2 ounces) chopped walnuts, toasted
  • 1/2 cup (3 ounces) raisins
  • 2 large eggs, beaten
  • 1/2 cup (4 ounces) milk
  • 1/2 cup (3 1/2 ounces) vegetable oil
  • 1 cup (8 1/4 ounces) packed shredded unpeeled zucchini

Topping:

  • 1/2 cup (2 ounces) chopped walnuts (untoasted)
  • 1 tablespoon coarse sugar (I like turbinado sugar)

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Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Stir in the walnuts and raisins.

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In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and oil. Make a well in the center of the dry ingredients and add the wet ingredients.

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Stir just until barely combined and then gently fold in the zucchini.

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Spoon the batter into a greased, 12-cup muffin tin. (I like to use my disher or cookie scoop to make this easier and less messy.)

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Sprinkle with the topping. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

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Cool 5 minutes on a rack. Then turn out and enjoy!

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