Description
Delicious and moist zucchini muffins with a hint of sour cream and warm spices. These soft muffins are perfect for breakfast or a sweet treat any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups grated zucchini
Instructions
- Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Mix the Dry Ingredients
In a large mixing bowl, combine the dry ingredients and whisk together until well incorporated.
- Combine the Wet Ingredients
In a separate bowl, whisk together the wet ingredients until smooth.
- Mix Wet and Dry Ingredients Together
Gradually pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the Grated Zucchini
Gently fold the grated zucchini into the batter until evenly distributed.
- Fill Muffin Tin and Add Crunchy Sugar Topping
Spoon the batter into the muffin tin and sprinkle sugar on top.
- Bake and Cool the Muffins
Bake for 25-30 minutes, then cool in the pan before transferring to a wire rack.
Notes
- For added texture, you can fold in chopped nuts or dried fruit along with the zucchini.
- These muffins freeze well, so you can make a batch ahead of time for quick breakfasts or snacks.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Zucchini Muffins, Sour Cream, Breakfast, Baking, Easy Recipe
