Zucchini & Lime Muffins with Tangy Lime Glaze & Syrup
Looking for a fresh twist on classic muffins? These Zucchini and Lime Muffins are the ultimate balance of sweet and tangy. They’re light, moist, and packed with citrus brightness, thanks to both lime zest and juice. The zucchini adds a beautiful moist texture without overpowering the flavor, making these muffins a refreshing treat for any time of day. Finished with a lime syrup soak and a glossy lime glaze, this recipe takes citrus muffins to the next level.
Whether you’re a home baker or a professional chef, this easy recipe is designed for success — and yes, it works perfectly for a 12-hole muffin tin.
Ingredients
For the Muffins:
1 ¾ cups (210g) plain (all-purpose) flour
2 tablespoons (16g) cornflour (cornstarch)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
¼ cup (50g) granulated sugar
¼ cup (50g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of 2 large limes
2 tablespoons fresh lime juice
1 cup (120g) finely grated zucchini (squeezed dry)
½ cup (120g) sour cream or plain Greek yogurt
3 tablespoons (45ml) milk, room temperature
For the Lime Syrup:
3 tablespoons fresh lime juice
3 tablespoons (40g) granulated sugar
For the Lime Glaze:
½ cup (60g) powdered sugar
1–2 tablespoons fresh lime juice
Extra lime zest for garnish
Methord
1. Prepare the Zucchini
Grate zucchini finely and squeeze out excess moisture using a clean tea towel. Set aside.
2. Preheat the Oven
Preheat to 180°C (350°F). Line a 12-hole muffin tin with paper liners.
3. Mix Dry Ingredients
Whisk flour, cornflour, baking powder, baking soda, and salt in a bowl.
4. Cream Butter & Sugar
Beat butter, granulated sugar, and brown sugar until pale and fluffy (about 3 mins).
5. Add Eggs & Flavorings
Mix in eggs one at a time. Add vanilla, lime zest, and lime juice.
6. Combine Wet & Dry
Fold in half the dry ingredients, then add sour cream, milk, and zucchini. Fold in remaining dry ingredients. Do not overmix.
7. Bake
Spoon batter into muffin cups (¾ full). Bake for 18–22 mins or until a skewer comes out clean.
8. Make the Syrup
While muffins bake, heat lime juice and sugar in a small saucepan until dissolved.
9. Soak the Muffins
While still warm, poke holes in each muffin with a skewer and brush with lime syrup.
10. Glaze & Finish
Cool completely. Whisk powdered sugar with lime juice for glaze. Drizzle over muffins and garnish with extra lime zest.
Pro Baking Tips
Bakery-style domes: Chill batter for 30 mins. Bake at 200°C (400°F) for 5 mins, then reduce to 180°C (350°F).
Extra lime intensity: Add a touch of lime extract to the glaze.
Storage: Store airtight at room temp for 2 days or refrigerate for up to 5 days.
