These zucchini muffins are light and fluffy, perfectly spiced and bursting with shredded zucchini! This zucchini muffins recipe is easy to make - no mixer required!
In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
Add white and brown sugars and stir until the mixture is smooth.
Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
Gently fold in the grated zucchini.
At this point, you can add up to 1 cup of mix ins, if desired. Some suggestions include: Chocolate chips or mini chocolate chips, dried fruit, nuts, cinnamon chips, white chocolate chips, coconut, etc.
Pour ¼ cup batter into each well of the prepared muffin tin.
Bake 17-19 minutes, ,or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
Transfer to a wire rack to cool completely.
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Notes
Ingredient Substitutions
All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. You should be able to use all-purpose gluten-free baking flour to make them gluten-free.
Salted butter. unsalted butter is a great choice. You can replace up to half of the butter with canola oil, if desired.
Sour cream. Full-fat, plain Greek yogurt works well in place of sour cream.
Granulated sugar. Organic cane sugar or coconut sugar both work well in place of granulated sugar.
Light brown sugar. for a bolder, molasses taste use dark brown sugar.
Zucchini. Use freshly grated zucchini for the best results. If using frozen grated zucchini, be sure to thaw it and drain off excess liquid before using in this recipe.
Mix in suggestions: Chocolate chips or mini chocolate chips, dried fruit, nuts, cinnamon chips, white chocolate chips, coconut, etc.Store/freezeStore these zucchini muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.