Mom’s best zucchini muffins only need a few ingredients but the sour cream is the most important part. Looking for recipe ideas using zucchini? Make these muffins!
Zucchini bread is fantastic but it’s not as easy to store, freeze and travel with like zucchini muffins so we’ve ditched the pan and gone for individual muffins instead!
Why is Zucchini Good for You?
Already being an outstanding source of manganese and vitamin C, zucchini is also the best source of dietary fiber that will keep your body in the best shape for the long run.
It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus.
Mom’s Best Zucchini Muffins
Mom’s best zucchini muffins are such a cinch to make that even the worst baker, and we’ve heard some of the stories out there so we totally get that there are some of you who don’t feel as confident with the oven as others, can make these turn out light, fluffy and oh so moist.
The zucchini is generally wrung out in a towel to release the excess liquid but that’s totally not something you need to do in this recipe. It’s the perfect amount of dry versus wet ingredients.
When you use the fine side of the grater you’ll force more liquid to be squeezed out which will stay on the plate when you pick up the shreds and drop them into the batter. The fine shreds will also incorporate easier into the batter versus having big strings of veggies, which in my experience the kids don’t love.
We love this Cuisinart box grater as it’s the only one to hold up in our family.
By the way, in case you heard one of our instagram stories about how much you totally need a jumbo muffin tin that is a light color and will evenly cook, this is the one I was talking about by Wilton.
These really are the fluffiest, most flavorful zucchini muffins with a hint of cinnamon and sour cream to add that melt in your mouth, pillowy texture you know and love. Just dip the tops in butter or coconut oil and then in a brown sugar mixture and you’re done.
Why Do Muffins Get Sticky?
Muffins come together handily for a satisfying snack, but their texture can change undesirably when you store them.
Naturally moist muffins tend to get sticky and soggy in lidded containers and zip-top bags that prevent air circulation.
To keep them fresh but not mushy, you must manage the moisture when you store them.
Cool the muffins in the baking tin for several minutes.
Remove them from the cups and cool them completely, for about an hour, on a wire rack.
Put a paper towel in the bottom of a large airtight container.
Place the muffins in a single layer in the container, and top the layer of muffins with another paper towel before putting the lid on the container.
Eat them within a few days.
How to Freeze Zucchini Muffins
Don’t forget, if you want to freeze zucchini muffins just make sure you hold off on the brown sugar topping until you’ve reheated everything. This will help the muffins taste fresh again.
Just pop your completely cooled muffins into a ziploc bag and you’re good to go! Muffins can be frozen for up to 2-3 months.
Can Muffins be Left Out?
Properly stored, freshly baked muffins will last for about 1 to 2 days at normal room temperature.
Mom’s BEST Zucchini Muffins
Mom's Best Zucchini Muffins
- 1 Large Zucchini finely shredded, about 2 cups.
- 3/4 Cup Sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 Cup plus 2 Tablespoons Canola Oil
- 2 Tablespoons Coconut Oil or butter is ok, melted
- 1/2 Cup Brown Sugar
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the sugar, flour, baking soda, baking powder, salt, and cinnamon sugar.
- Whisk in the brown sugar.
- In a small bowl, whisk together the sour cream, eggs, vanilla and oil until just combined.
- Stir in the zucchini.
- Using a rubber spatula, create a well in the center of the dry ingredients and pour in the wet ingredients. Use a folding motion, scooping under the batter from one side of the bowl to the other and turning over your wrist to fold the ingredients onto each other. Continue until all ingredients are incorporated but do not over-mix.
- Add the batter to a greased cupcake pan or one filled with paper liners.
- Bake for 20-25 minutes.
- Allow the muffins to cool for a minute and then remove from the pan and dip the tops in the oil and then straight into the brown sugar.
- Cool on a wire rack or eat warm because you just made muffins and you deserve it.
Looking for a grain free zucchini muffin? I’ve got you covered with these brown sugar grain free zucchini muffins!