Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::12
Yield::12 muffins
Ingredients
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2 ¼ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
1 ½ cups shredded zucchini
¼ cup sour milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup chopped walnuts
¼ cup brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin pan or line with paper liners.
Combine flour and sugar in a large bowl. Stir in baking powder, cinnamon, nutmeg, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center and pour in zucchini, milk, eggs, and vanilla. Mix to combine, then fold in walnuts. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full. Sprinkle tops with brown sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Allow to cool.