These muffins are a delightful combination of zucchini, nuts, and a tangy citrus glaze, perfect for any time of the day.
Preheat your oven to 400°F and prepare a muffin tin by greasing it or lining with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and lemon zest.
Sifting the dry ingredients together helps to evenly distribute the baking powder.
Stir in the chopped walnuts, hazelnuts, and golden raisins into the dry mixture.
Coating the nuts and raisins with flour prevents them from sinking to the bottom of the muffins.
In another bowl, whisk together the milk and eggs until well blended.
Ensure the eggs are at room temperature for better mixing.
Pour the wet mixture into the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the grated zucchini gently until evenly distributed.
Squeeze out excess moisture from the zucchini to prevent soggy muffins.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Cooling on a rack prevents the muffins from becoming soggy.
Mix the confectioners' sugar and lemon juice until smooth to create the glaze.
Adjust the consistency of the glaze by adding more sugar or juice as needed.
Drizzle the glaze over the warm muffins and let it set before serving.
For a decorative touch, sprinkle some lemon zest over the glaze.
