Savory Spiced Sour Cream Zucchini Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
 
Ingredients
  • 2 cups (255 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 1 oz (30 g) Parmesan cheese, grated
  • 2 large eggs
  • ½ cup (120 ml) milk
  • ¼ cup (60 ml) light olive oil (or vegetable oil)
  • 4 tablespoons sour cream
  • ¾ lb (340 g) zucchini, quartered lengthwise and thinly sliced (about 2½ cups sliced)
  • Fresh ground black pepper, for topping
Instructions
  1. Preheat oven to 400F; line a muffin tray with paper liners.
  2. Whisk together the flour, baking powder, salt, onion powder, garlic powder, paprika, black pepper, and Parmesan in a medium bowl; set aside.
  3. Whisk together the eggs, milk, oil, and sour cream in a large bowl.
  4. Add the dry ingredients to the wet all at once and stir until just combined, being careful not to over-mix. Gently stir in the zucchini.
  5. Scoop the batter into the prepared muffin tray (it will look like a lot of batter, but it is perfect for 12 muffins; the batter should be heaped for each muffin). Sprinkle a pinch of freshly ground black pepper on top of each muffin.
  6. Bake until a toothpick inserted inside comes out dry or with just a couple crumbs, about 16 to 20 minutes.
  7. Cool slightly and then serve. (I like these muffins best warm; after the first day you can either reheat them in the microwave or split them in half, spread them with butter, and toast them on a hot griddle.)
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/savory-spiced-sour-cream-zucchini-muffins/