Giant Zucchini Muffins
These are probably some of the best zucchini muffins I have ever made. The brown sugar topping really kicks them up."I just tried three different zucchini bread/muffin recipes today with the abundance of zucchini from my garden and this recipe is by far our favorite! I didn't have any buttermilk so tried milk with lemon juice added to it (1 TBSP lemon juice/1cup of milk) and doubled the recipe and they turned out great. They're a little "lighter" or less dense than the others and I'm afraid they won't hold up as well after frozen, but I'm going to try to freeze them." - Ckonyn
Yield: 6 Ready in 55 minutes
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Giant Zucchini Muffins Preparation
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.
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