Description
Indulge in our delicious recipe for fluffy sour cream zucchini muffins! Learn how to make these moist and flavorful treats that are perfect for any occasion. Click here now!
Ingredients
Scale
- 1 cup grated zucchini (about 130g)
- 1 cup all-purpose flour (120g)
- 1/2 teaspoon (3 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/4 cup granulated sugar (50g)
- 1/4 cup brown sugar, packed (55g)
- 1/4 cup vegetable oil (60ml)
- 1/4 cup plain yogurt (60g)
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, sour cream, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the grated zucchini until evenly distributed in the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Thoroughly squeeze excess moisture from grated zucchini to prevent muffins from becoming too wet.
- Avoid overmixing batter once wet and dry ingredients are combined to prevent tough muffins.
- Substitute vegetable oil with applesauce for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 7g
- Protein: 2g
Keywords: fluffy muffins, sour cream, zucchini recipe, moist texture, baking instructions, delicious snack
