If you need a simple and delicious way to use extra courgettes, these light and moist courgette muffins are perfect. With a hint of lemon, they’re great for breakfast, snacks, or lunchboxes. Easy to make and freezer-friendly, they’re sure to be a hit.
You'll also love my one bowl banana chocolate muffins, lemon blueberry loaf and blueberry scones. And these fluffy blueberry muffins are always popular.
Jump to:
⭐️ Why this recipe works
- Moist and Tender Texture: The grated courgette/ zucchini adds natural moisture to the muffins, keeping them soft and tender without becoming soggy.
- Balanced Sweetness: Light brown sugar provides a subtle sweetness that complements the fresh flavour of the courgette, without being overpowering.
- Fresh Citrus Flavour: The lemon zest adds a bright, zesty note that enhances the overall taste and pairs beautifully with the mild courgette.
- Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up these muffins without a special trip to the store.
- Versatile and Freezer-Friendly: These muffins are perfect for breakfast, snacks, or lunchboxes, and they freeze well, so you can enjoy them whenever you like.
- No-Fuss Preparation: The recipe is straightforward, with no need for special equipment or complicated techniques, making it accessible for bakers of all levels.
🧾 Ingredients overview
- Courgette (zucchini): Adds moisture and a subtle, fresh flavour to the muffins.
- Light Brown Sugar: Sweetens the muffins while adding a slight caramel note and helping to retain moisture.
- Olive Oil: Provides richness and keeps the muffins moist, while also adding a slight fruity flavour.
- Vanilla Extract: Enhances the overall flavour, adding a warm, sweet undertone.
- Egg: Binds the ingredients together and helps the muffins rise, contributing to a light and fluffy texture.
- Plain Flour (all-purpose): Forms the base of the batter, providing structure to the muffins.
- Salt: Balances the sweetness and enhances the flavours of the other ingredients.
- Baking Powder: Leavens the batter, helping the muffins to rise and become light and airy.
- Bicarbonate of Soda: Works with the baking powder to create a tender crumb and help the muffins rise.
- Lemon Zest: Adds a bright, citrusy flavour that complements the courgette/ zucchini and balances the sweetness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Courgette muffins (zucchini muffins) recipe step-by-step
- Prepare the Oven and Tin: Start by preheating your oven to 170ºC. While the oven heats, grease a muffin tin with butter or non-stick cooking spray, then dust it lightly with flour. This step ensures your muffins release easily from the tin after baking.
- Mix the Wet Ingredients: In a medium bowl, combine the olive oil, light brown sugar, lemon zest, vanilla extract, and egg. Stir until the mixture is smooth and well blended.
- Prepare the Courgette: Grate the courgette using the medium side of a cheese grater. Once grated, squeeze out any excess water over the sink to prevent the muffins from becoming too moist. Add the drained courgette to the bowl with the wet ingredients and stir until evenly combined.
- Incorporate the Dry Ingredients: Add the plain flour, salt, baking powder, and bicarbonate of soda to the wet mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the muffins dense.
- Portion the Batter: Divide the batter evenly among the muffin cups. Each cup should hold between 75-85g (โ cup) of batter. For accuracy, place the muffin tin on a set of kitchen scales and tare the weight to zero after filling each cup, or use an ice cream scoop for consistency.
- Bake the Muffins: Place the filled muffin tin in the preheated oven. Bake for 15 minutes, then check the muffins by inserting a toothpick into the center of one; if it comes out clean, they’re done. If not, continue baking, checking every 5 minutes, until fully baked (this could take up to 25 minutes, depending on your oven).
- Cool the Muffins: Once the muffins are baked, remove them from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
📖 Variations
- chocolate- a match made in heaven! white, dark or milk chocolate would be great here!
- chopped nuts- any kind but specifically walnuts or almonds
- dried fruit- chopped dried apricots, even raisins or sultanas would be good
- a pinch of cinnamon or mixed spice- especially if you add chocolate
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Moisture Balance: To avoid overly wet muffins, be sure to squeeze out as much water as possible from the grated courgette. This step is crucial for achieving a light and fluffy texture.
- Gentle Mixing: Overmixing the batter can lead to tough muffins. Mix the dry ingredients into the wet ingredients until just combined to maintain a tender crumb.
- Oven Variations: Every oven is different. Start checking your muffins at 15 minutes, and if they need more time, continue to check every 5 minutes. This helps avoid overbaking and ensures perfect results.
- Cooling Techniques: Allowing the muffins to cool in the tin for 5 minutes helps them set, but don’t leave them in too long. Transferring to a wire rack to cool completely prevents sogginess and keeps the muffins light and airy.
🍯 Storing and reheating leftovers
- Room Temperature Storage: Store muffins in an airtight container at room temperature for up to 3 days. Ensure they are fully cooled before sealing to prevent sogginess.
- Refrigeration: For longer storage, refrigerate muffins in an airtight container or wrapped individually. They’ll stay fresh for up to 5 days. Warm them slightly before serving.
- Freezing: Freeze cooled muffins individually wrapped in plastic and stored in a freezer-safe bag or container for up to 6 months. Thaw at room temperature or gently reheat.
- Reheating: Reheat muffins in the microwave for 20-30 seconds or in a 180ºC (350ºF) oven for 5-10 minutes to refresh texture and flavour.
❓Recipe FAQ's
I used extra virgin olive oil. But you can use light olive oil. I would just suggest that you don't bother using the fancy olive oil and definitely stay away from vegetable oil. It wouldn't impart any flavour and your muffins will just end up tasting a little flat.
Absolutely. You can totally use muffin cases if you're worried about your muffins sticking to the tin. But with so much olive oil in these and buttering and flouring your muffin tin, it shouldn't be a problem.
This is one of the most common baking questions ever asked. And for these muffins (as with pretty much all bakes) these muffins are done when a toothpick or small paring knife can be inserted into the muffin easily and comes out with only a few crumbs sticking to it. When a toothpick comes out clean the muffins will be overdone and may end up a little dry. These muffins are very forgiving because of the olive oil, but a traditional muffin would end up dry.
You sure can. I don't think Aldi sells gluten-free flour in the UK, but a GF blend like Dove's Farm would be perfect here.
Looking for other easy muffin recipes like this? Try these:
If you tried this courgette muffin recipe, please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
Healthy Lemon Courgette Muffins (Zucchini Muffins)
Ingredients
- 170 g (1 ¼ cups) courgette, grated (about 1 medium courgette)
- 160 g (⅔ cup) light brown sugar
- 125 ml (½ cup) olive oil
- 1 teaspoon vanilla extract
- 1 large egg
- 120 g (1 cup) plain flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- Zest of 1 lemon
Instructions
- Preheat the oven to 170ºC. Grease a muffin tin with butter or non-stick cooking spray and dust lightly with flour.
- Mix wet ingredients: In a medium bowl, combine the olive oil, light brown sugar, lemon zest, vanilla extract, and egg. Stir until well mixed.
- Prepare the courgette (zucchini): Grate the courgette using the medium side of a cheese grater. Squeeze out the excess water from the grated courgette over the sink, then add it to the wet ingredients. Stir until fully incorporated.
- Combine dry ingredients: Add the flour, salt, baking powder, and bicarbonate of soda to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Portion the batter: Divide the batter evenly among the muffin cups. Each cup should hold between 75-85g of batter.
- Bake: Place the muffin tin in the preheated oven and bake for 15 minutes. Check the muffins by inserting a toothpick into the center; if it comes out clean, they’re done. If not, continue baking, checking every 5 minutes, until the muffins are fully baked (this may take up to 25 minutes).
- Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Measuring the batter: For consistent muffin sizes, place the muffin tin on a kitchen scale, taking the weight to zero after filling each cup, or use an ice cream scoop for consistency.
- Storage: These muffins can be stored at room temperature or in the fridge for up to 5 days. The olive oil ensures they stay moist. For longer storage, freeze them for up to 6 months.
- Muffin size: This recipe makes 6 large or 10-12 medium-size muffins.
Winnie
Absolutely brilliant recipe for using up all my extra courgettes!
Chris
Fabulous recipe. So easy to make and delicious to eat.
Deborah Rainford
Thanks so much, Chris!
Dana
Love these muffins. I make them for my Mommy and Me group and the disappear so quick!
Deborah Rainford
Thanks so much Dana!
Chris
Can I use this recipe to make chocolate muffins ommitting the courgette
Deborah Rainford
Hi Chris. No, unfortunately, the structure of the recipe won't work without the courgette. And as I was looking for an alternative for you, I realized that I actually don't have a chocolate chip muffin recipe, so one will be coming in the next few weeks!
Mei
These are perfect for brunch on a Sunday. I bring them to my church group and everyone loves them!
Deborah Rainford
Yay! Love hearing this Mei! Thanks so much.
Margie
These muffins were a hit with my friends for brunch over the holidays. Thank you!
Deborah Rainford
Love that! Thanks for leaving a comment and a review!