Lime Zucchini Muffins with Almond Sugar Topping

Lime Zucchini Muffins– Moist and delicious zucchini muffins with a hint of lime, and a sugary nut topping. A delicious way to use up your zucchini!

We thought the beetles had killed our zucchini plants, but I actually managed to nurse them back to health. I consider it a miracle, because I seriously have two black thumbs. So we are back to having zucchini again. I love baking with zucchini!

I made these lime muffins on Saturday and they were phenomenal. I used an old recipe for lemon zucchini bread and tweaked it a little. I replaced the lemon with lime and added the sugary almond topping. Oh. My. Goodness.

They turned out better than I could have imagined. I think they are my new favorite zucchini bread/muffin recipe. They are nice and moist and have a buttery flavor with a hint of lime.

You can also make them with lemon, which is also good, but I preferred the limes. Plus, if you say they are lime muffins, no one will suspect that the green flecks are zucchini. How sneaky is that?

My 8 year old declared these his favorite muffin ever. I can’t wait to go buy more limes so I can make them again. Like, tomorrow. Oh man, I’m drooling now.

More tasty ways to bake with zucchini:

• Zucchini Cookies with Cream Cheese Frosting
• Pear Zucchini Bread
• Zucchini Cake

LIME ZUCCHINI MUFFINS RECIPE

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Yield: 15 muffins

Lime Zucchini Muffins

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Incredibly moist lime muffins with zucchini. A crunchy almond topping makes these muffins incredible!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 tsp lime zest (or lemon zest)
• 2 Tbsp lime juice (or lemon juice)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups shredded zucchini

Topping:

• 1 Tbsp sugar
• 1/4 cup sliced almonds

Instructions

1. Spray 15 muffin cups with non stick cooking spray; set aside. Preheat oven to 325 degrees.
2. Cream butter and sugar in a large bowl. Beat in eggs, lime zest, and lime juice.
3. Whisk together flour, baking powder, baking soda, and salt in a small bowl.
4. Shred the zucchini.
5. Ad the dry ingredients to the sugar mixture with the grated zucchini. Stir lightly just till combined.
6. Spoon batter into well greased muffin cups. Sprinkle with sugar, then almonds.
7. Bake at 325° for 18-20 minutes.

Notes

-You can make 15 muffins, or 12 muffins and one mini loaf. The loaf will need to bake for 25- 30 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

• 
  Citrus Juicer Manual Hand Squeezer with Built-in Measuring Cup
• 
  Microplane Zester/Grater
• 
  Wilton 12-Cup Non-Stick Muffin Pan

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 211mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g

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