Ally's Sweet & Savory Eats: Sour Cream Zucchini Muffins

Thursday, July 8, 2021

Sour Cream Zucchini Muffins

Zucchini season is in full force!
These bakery style Sour Cream Zucchini Muffins are fabulous.
Sour Cream Zucchini Muffins

I'm going to brag for a moment.

I've perfected the perfect muffin. Remember my super popular Triple Berry Sour Cream Muffins from awhile back? People jump fences for those and I have no doubt they will for these two.

Plus, zucchini is a vegetable, so I'm winning lots of points here.

Summer is all about fresh veggies and if you have ever planted zucchini then you are well aware that when they take off, they TAKE OFF.

Sour Cream Zucchini Muffins

Prepare yourself zucchini novice, you'll have a ton of it and here in the Midwest we like to call it "drop it on your neighbor's doorstep and run" season. Sometimes you just have to give it away you have so much! 

For people like me, who don't grow zucchini {I just don't have the room, it spreads} I absolutely love when I find a bag at my front door.

Over the years I've made some fun zucchini dishes. Check these out.


Sour Cream Zucchini Muffins

The richness of sour cream in this muffin batter makes them rise beautifully. You fill them super full and they come out pretty!

And like any zucchini dessert, these muffins are studded with spices like cinnamon, nutmeg, brown sugar and more. I even throw in a dash of almond extract because I love the flavor and it makes people go, "hmm, what's that"?

This recipe makes a dozen BIG bakery style muffins {don't forget to sprinkle them with white sugar before baking - it makes a fun, crunchy top}. They will not last long. Often when I make a batch for breakfast, by day 2 there are none in sight.

Sour Cream Zucchini Muffins

So when you get some extra zucchini from a friend be sure to check out my now SEVEN zucchini recipes on my blog and make one!

Start with these muffins.

I'd love to see your photos of these when you make them - please share! Tag me at @sweetsavoryeats on Instagram and Facebook.

Sour Cream Zucchini Muffins

Sour Cream Zucchini Muffins

Sour Cream Zucchini Muffins
Yield: 12 muffins
Author: Ally
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Shred up all that zucchini and bake up these muffins! Bakery style and loaded with flavor - they will become your favorite recipe for using up zucchini.

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup white sugar + add'l for sprinkling
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 cups flour
  • 1/2 t baking soda
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 T vanilla extract
  • 1 t almond extract
  • 1 1/2 cup zucchini, shredded & drained

Instructions

  1. Preheat the oven to 400 degrees and lightly spray a 12-cup muffin pan with cooking spray.
  2. In a large bowl combine all of the dry ingredients and mix together.
  3. In a small bowl whisk the eggs, sour cream, oil and extracts and set aside.
  4. Wash and dry two small zucchinis. Cut off the ends and shred on a grater into a bowl. Place the shredded zucchini in a clean towel and press/twist to squeeze out all of the water.
  5. Add the wet mixture to the dry ingredients and gently combine. Then fold in the drained zucchini until just combined.
  6. Using a spoon or cookie scoop fill the muffin cups generously (they will seem REALLY full and that's okay). Sprinkle the top of each muffin with sugar.
  7. Bake for 20 minutes or until lightly golden brown. Allow to cool for 5 minutes before eating.

Nutrition Facts

Calories

306.83

Fat (grams)

13.90

Sat. Fat (grams)

2.94

Carbs (grams)

41.70

Fiber (grams)

1.01

Net carbs

40.70

Sugar (grams)

24.92

Protein (grams)

4.00

Sodium (milligrams)

74.91

Cholesterol (grams)

42.31
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #zucchinimuffins

No comments:

Post a Comment