Mom's Best Zucchini Muffins
Servings: 12
These Zucchini Muffins come straight from my mom's kitchen! They're ultra moist, packed with brown sugar-cinnamon flavor, and are super easy to make!
Ingredients
Zucchini muffins:
- 1 large zucchini , finely shredded (about 2 cups)
- 3/4 cup granulated sugar
- 2 cups all-purpose 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 extract
- 1/4 cup plus 2 Tablespoons canola oil
Topping:
- 2 Tablespoons coconut oil , melted (or butter)
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the granulated sugar, flour, baking soda, baking powder, salt, and cinnamon sugar.
- Whisk in the brown sugar.
- In a separate 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.
Notes
Muffins will keep for 1-2 days at room temperature, or up to 1 week in the refrigerator.
Nutrition Facts
Mom's Best Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 259
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Cholesterol 36mg12%
Sodium 260mg11%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 28g31%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.