Zucchini & Strawberry Muffins

Ingredients:

• 2 Cups Flour

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 1 tsp kosher salt

• 1/2 tsp baking soda

• 1/4 tsp ground nutmeg

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/2 cup vegetable oil

• 1/2 cup sour cream (at room temperature)

• 2 tsp vanilla extract

• 2 large eggs (at room temperature)

• 2 cups medium zucchini, grated (About 2 medium zucchinis)

• 1 cup fresh strawberries, diced

  
  

Directions:

1. Preheat your oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda, and nutmeg.

3. In a separate bowl, mix the sugars, vegetable oil, sour cream, vanilla extract, and eggs.

4. Pour the wet ingredients into the dry ingredients. Stir just until they are combined. Do not overmix!

5. Gently fold in the grated zucchini and diced strawberries.

6. Divide the batter evenly into your muffin cups.

7. Bake for 22-25 minutes. You will know they are done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely. 

Baking Tip:

Fresh strawberries have a lot of water. You can toss your diced strawberries with 1 Tbsp of flour before folding them into the batter. This trick stops the fruit from sinking to the bottom of your muffins!