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.
Muffins will keep for 1-2 days at room temperature, or up to 1 week in the refrigerator.
Mom's Best Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 259Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 3g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves, Over 200 Favorite Easy Breakfast Recipes