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Moist Sour Cream Zucchini Muffins

These Moist Sour Cream Zucchini Muffins are soft, fluffy, and packed with flavor, making them the perfect snack or breakfast option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil Can be substituted with applesauce for a lower-fat version.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with whole wheat flour for a healthier option.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon Optional; can increase for more spice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the grated zucchini, sugar, sour cream, vegetable oil, eggs, and vanilla. Mix until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins are great warm or at room temperature. Store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.