Lemon courgette muffins
These lemon courgette muffins are unbelievably delicious! Intensely lemony, topped with a bright lemon glaze and wonderfully moist thanks to the courgette, they stay fresh for days while remaining perfectly light and fluffy. Without a doubt, they are some of the best courgette muffins I have ever made. Highly recommended!
Makes 10–12 muffins.
Ingredients for the lemon courgette muffins:
- 250 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ⅓ teaspoon ground cardamom
- a pinch of salt
- 2 large eggs
- 125 ml sunflower or rapeseed oil
- 150 g caster sugar
- 125 ml sour cream
- freshly squeezed juice and finely grated zest of 1 lemon
- 230 g coarsely grated courgette (wash the courgette, trim the ends and grate with the skin on; do not squeeze out the moisture. If using a large courgette, remove the seedy centre first)
All ingredients should be at room temperature.
In a bowl, sift together the flour, baking powder, bicarbonate of soda, cardamom and salt. Set aside. In a separate bowl, lightly whisk together the eggs, oil, sugar, sour cream, lemon juice and lemon zest. Add the sifted dry ingredients and fold gently with a spatula until just combined. Add the grated courgette and stir briefly until evenly incorporated.
Line a muffin tin with paper cases. Divide the batter between the muffin cases. If using tulip-style muffin cases, fill them up to the height of the muffin tin.
Bake at 170°C, for approximately 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely on a wire rack. Once cooled, drizzle with the lemon glaze.
Ingredients for the lemon glaze:
- 1½ cups icing sugar
- finely grated zest of 1 lemon
- 3–4 tablespoons lemon juice
Place all the ingredients into a small bowl and mix with the back of a spoon until smooth. If the glaze is too thick, add a little more lemon juice. If it is too thin, add a little more icing sugar.
Drizzle generously over the cooled muffins before serving.
Enjoy!