Zucchini Muffins

40min · Vegetarian · 12 servings

These zucchini muffins are so wonderfully fluffy and soft and it’s super easy to make! The zucchini adds a wonderful texture and moistness that can’t be rivaled.

My Forking Life with Tanya Harris

Ingredients

Produce

• 1/2 tsp Ginger, powder

• 2 Zucchini (shredded (about 2 cups)), medium

Refrigerated

• 2 Eggs, large

Baking & Spices

• 2 1/4 cup All-purpose flour

• 2 tsp Baking powder

• 1/2 tsp Baking soda

• 3/4 cups Brown sugar

• 1/2 tsp Cinnamon

• 1/4 tsp Nutmeg

• 1/2 tsp Salt

• 2 tbsp Turbinado sugar

• 1 tsp Vanilla extract

Dairy

• 1/4 cup Butter

• 3/4 cup Sour cream

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