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Soft Sour Cream Zucchini Muffins Recipe

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3.9 from 77 reviews

These Soft Sour Cream Zucchini Muffins are tender, moist, and bursting with warm spices like cinnamon and nutmeg. Made with full-fat sour cream and grated zucchini, they deliver a rich texture balanced by a slightly crisp sugar topping. Perfect as a wholesome breakfast or snack, these muffins are easy to prepare and bake to golden perfection.

  • Total Time: 40-45 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (King Arthur preferred)
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon (freshly ground recommended)
  • 1/2 tsp nutmeg

Wet Ingredients

  • 2 large eggs (room temperature, about 70°F)
  • 1 cup full-fat sour cream
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Additions

  • 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)

Topping

  • Granulated sugar (for sprinkling on top)

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it thoroughly to prevent sticking. Liners are recommended for easy cleanup.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 tsp cinnamon, and 1/2 tsp nutmeg until evenly combined to distribute spices and leaveners well.
  3. Combine the Wet Ingredients: In a separate bowl, whisk 2 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, 1 tsp vanilla extract, and 1/2 tsp almond extract until smooth and uniform to help create a consistent muffin texture.
  4. Mix Wet and Dry Ingredients Together: Gradually pour the wet mixture into the dry ingredients and gently stir or fold just until combined without visible flour, taking care not to overmix to avoid dense muffins.
  5. Fold in the Grated Zucchini: Gently fold 2 cups grated and well-squeezed dry zucchini into the batter until evenly distributed, adding moisture and texture.
  6. Fill Muffin Tin and Add Crunchy Sugar Topping: Spoon the batter into the prepared muffin tin, filling cups almost to the top. Sprinkle extra granulated sugar on each muffin to create a sweet, crisp topping after baking.
  7. Bake and Cool the Muffins: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely, allowing the texture to set properly.

Notes

  • Using freshly ground cinnamon enhances the spice flavor significantly.
  • Squeezing the grated zucchini well prevents soggy muffins.
  • Room temperature eggs improve batter emulsification for better texture.
  • Do not overmix the batter to maintain softness and avoid density.
  • Full-fat sour cream produces the best moistness and richness in the muffins.
  • Paper liners simplify cleanup and reduce sticking.
  • The sugar topping adds a delightful texture contrast with a sweet, crisp finish.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/soft-sour-cream-zucchini-muffins-recipe/