Courgette muffins recipe

Bake a batch of these extra soft courgette muffins in just 20 minutes. With a zing of lime flavour, these muffins are full of flavour.

These moist courgette muffins are made with two medium-sized courgettes. These muffins have a hint of lime, which works perfectly with the courgette. These light muffins are topped with a three-ingredient icing; cream cheese, lime juice, and icing sugar. 

Ingredients

For the courgette muffins:

• 250g courgettes (about 2-3 medium-sized)
• 2 large eggs
• 125ml vegetable oil
• 150g golden caster sugar
• 225g self-raising flour
• ½  tsp bicarbonate of soda
• ½ tsp baking powder
• Juice and zest of 1 lime

For the lime cream cheese icing:

• 300g icing sugar, sifted
• 50g unsalted butter, softened
• 125g cream cheese
• Juice and zest of 1 lime

You'll also need:

• 12-hole muffin tin, lined with cases

Method

1. Preheat the oven to 180ºC (350ºF, gas mark 4).
2. Grate the courgettes and leave them to drain in a sieve hung over a bowl.
3. In a large mixing bowl, add the eggs, vegetable oil, and sugar and beat until well mixed and slightly fluffy. An electric whisk will make this easier, or use a food mixer if you have one.
4. Sieve in the flour, bicarbonate of soda, and baking powder and beat together.
5. Finally, add the drained courgette, lime juice, and zest and divide the mixture between the 12 muffin cases.
6. Cook in the oven for 20-25 minutes or until the muffins are nicely brown and firm to the touch. Allow to cool completely on a wire rack before icing.
7. To make the icing, blend together the cream cheese with the icing sugar, butter, and lime juice and spread generously over the top of each muffin. Decorate each with a few swirls of lime zest.

Top tips for making courgette muffins

Be sure to keep your ingredients (eggs, butter, and milk) at room temperature. This helps them to form a smooth mixture when they're combined together with the courgette and other ingredients, trapping air and expanding in the oven.

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