Preheat the oven to 350F. Line a large muffin tin with muffin papers.
Zucchini Muffins with Chocolate Chips & Walnuts
(makes 9 large muffins)
- 2 eggs
- 1 ½ cups sugar
- 2 tsp vanilla
- ½ cup oil
- 1 cup sour cream
- 2 cups grated zucchini
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup mini chocolate chips
- 1 cup chopped walnuts
- Sugar for dusting the tops of the muffins. This can be coarse sugar (in the cake aisle at the grocery store), “Sugar in the Raw,” or brown sugar. All work well and give a nice result.
In a bowl, whisk together the dry ingredients and set aside.
In a stand mixer or a large bowl with a hand-held electric beater, whip together the eggs and the sugar. Add the vanilla and oil and continue mixing for a couple of minutes until everything is creamy and slightly fluffy. Add the sour cream and mix for two more minutes. Add the zucchini and mix it in.
Add the dry flour mixture in two additions and mix briefly to just combine. By hand, fold in the chocolate chips and the walnuts.
Fill each muffin paper ¾ of the way full. Bake for 15 minutes, turn your muffin tin all the way around in the oven, and bake for another 15 minutes or so. Muffins are done when they are golden on top, bounce back to the touch, and don’t leave any crumbs if poked with a toothpick.
Remove from muffin tins to a cooling rack so that the muffins don’t get soggy. Enjoy!
