Lemon Zucchini Muffins



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30 Comments

  1. Forgive me, but Laura makes a mistake here by over-mixing the muffin batter. You should barely mix it (so it looks lumpy) – that’s how you get the lightest, fluffiest muffins. Americans always over-mix which is why theirs are more dense.

  2. I've made these about 6 times now, and they've come out amazing every time!! After the first try, I've made a double batch each time so we can freeze some, they're so good!

    For anyone interested: Lately I'm using half brown & half white sugar and love how moist they come out. I've also tried with rosemary because we didn't have Thyme on hand, I've tried subbing 1/4 of the flower for protein powder so they'd be a more filling breakfast option, as well as baking them in our Ninja air fry oven, and with pre-frozen (but thawed prior to mixing in) shredded zucchini. All of these methods still turned out great, as did the originally written recipe!

  3. To replace the thyme and lemon zest, can lemon thyme be used? If so , how much? I have lemon thyme growing in my garden and do not know how to use it so was wondering if I could use it in this recipe.

  4. Mia is adorable! And I love how your videos are adlib. That you're actually just cooking!
    Just made the muffins, DELISH! A real treat. I will make them again for sure, love the flavor combo. I will decrease the sugar though and skip the topping, to make them an everyday breakfast item rather then just an occasional treat.

  5. Great recipe, but the lemon squeezing in the hand is not good/clean as the lemon juice strips your natural oils from your hand and falls right into the batter.

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