Zucchini season is in full force!
These bakery style Sour Cream Zucchini Muffins are fabulous.
I'm going to brag for a moment.
I've perfected the perfect muffin. Remember my super popular Triple Berry Sour Cream Muffins from awhile back? People jump fences for those and I have no doubt they will for these two.
Plus, zucchini is a vegetable, so I'm winning lots of points here.
Summer is all about fresh veggies and if you have ever planted zucchini then you are well aware that when they take off, they TAKE OFF.
Prepare yourself zucchini novice, you'll have a ton of it and here in the Midwest we like to call it "drop it on your neighbor's doorstep and run" season. Sometimes you just have to give it away you have so much!
For people like me, who don't grow zucchini {I just don't have the room, it spreads} I absolutely love when I find a bag at my front door.
Over the years I've made some fun zucchini dishes. Check these out.
The richness of sour cream in this muffin batter makes them rise beautifully. You fill them super full and they come out pretty!
And like any zucchini dessert, these muffins are studded with spices like cinnamon, nutmeg, brown sugar and more. I even throw in a dash of almond extract because I love the flavor and it makes people go, "hmm, what's that"?
This recipe makes a dozen BIG bakery style muffins {don't forget to sprinkle them with white sugar before baking - it makes a fun, crunchy top}. They will not last long. Often when I make a batch for breakfast, by day 2 there are none in sight.
So when you get some extra zucchini from a friend be sure to check out my now SEVEN zucchini recipes on my blog and make one!
Start with these muffins.
I'd love to see your photos of these when you make them - please share! Tag me at @sweetsavoryeats on Instagram and Facebook.
These are my new favorite muffins! Taste great, they bake up really nice and keep well in the fridge.
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