Giant Zucchini Muffins
These are probably some of the best zucchini muffins I have ever made. The brown sugar topping really kicks them up.
- Preparing Time: 20 minutes
- Total Time: 55 minutes
- Served Person: 6
sweet
savory
buttery
muffin
bake
breakfast
zucchini
american
snack
spring
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 cup sugar
- 1 pinch nutmeg
- 1/4 cup brown sugar
- 1/2 t salt
- 2 eggs lightly beaten
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 2 1/4 cups flour
- 1/2 cup butter melted
- 1 1/2 cups zucchini shredded
- 1/2 cup walnuts chopped, (optional)
- Carbohydrate 89.0878040277778 g
- Cholesterol 223.16 mg
- Fat 40.9840220833333 g
- Fiber 2.78135560207731 g
- Protein 13.5900977777778 g
- Saturated Fat 21.0621968333333 g
- Serving Size 1 1 Serving (222g)
- Sodium 539.565666666667 mg
- Sugar 86.3064484257005 g
- Trans Fat 3.4979965 g
- Calories 767 calories
Preheat oven to 350°. Spray a giant 6 muffin pan with cooking spray. Set aside. In a large bowl, combine dry ingredients. Stir in butter. Make a well in the center and pour in 1/4 cup buttermilk, eggs, zucchini and vanilla. Stir just til combined. Fold in walnuts. Note: if mixture appears too thick, add additional buttermilk, 1 T at a time. Fill muffin cups 3/4 full. Sprinkle tops with brown sugar, about 1 T on each. Bake 30-35 minutes, or til a toothpick inserted in the center comes out clean. Cool in pan before turning out onto a rack.
