The Best Zucchini Muffins Recipe

Ingredients

• 2.25 cups all-purpose flour
• 1 cup white sugar
• 2.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup shortening
• 1.5 cups shredded zucchini
• 2 eggs, lightly beaten
• 0.25 cup sour milk
• 1 teaspoon vanilla extract
• 0.5 cup chopped walnuts
• 0.25 cup brown sugar

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing and flouring it, or use paper liners for easy removal.
2. In a large bowl, mix together the flour and sugar. Add baking powder, cinnamon, nutmeg, baking soda, and salt, then stir. Cut in the shortening until the mixture looks like coarse crumbs. Create a well in the center and pour in zucchini, eggs, sour milk, and vanilla extract. Mix until just combined, then gently fold in the walnuts. Fill each muffin cup ⅔ to ¾ full with batter and sprinkle brown sugar on top.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before serving.

Nutrition

• Calories: 295 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 22 g
• Sodium Content: 245 mg
• Protein Content: 5 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g