Zesty Morning Delight Homemade Cucumber Muffins
A refreshing and light twist on the classic muffin, infused with the crisp flavor of cucumber, perfect for breakfast or a midday snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated cucumber (about 2 medium cucumbers)
- 1/2 cup plain yogurt
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the sugar and melted butter until combined. Add the eggs one at a time and beat until incorporated, followed by the vanilla extract.
- Gently fold in the grated cucumber and yogurt until slightly lumpy.
- Combine the dry ingredients with the wet ingredients until just combined. If desired, fold in the lemon zest.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
To prevent overly moist muffins, gently squeeze excess moisture from grated cucumbers before adding. These muffins freeze well; store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg