Super Duper Zucchini Muffins

Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners. (5 minutes)

Recipe View 3 mins In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. (3 minutes)

Recipe View 5 mins Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Create a well in the center of the dry ingredients. Pour in the shredded zucchini, sour milk, beaten eggs, and vanilla extract. (2 minutes)

Recipe View 3 mins Gently mix the wet and dry ingredients until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Fold in the chopped walnuts. (2 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full. (5 minutes)

Recipe View 2 mins Sprinkle the tops of the muffins evenly with brown sugar and a few extra chopped walnuts for added crunch and visual appeal. (2 minutes)

Recipe View 20 mins Bake in the preheated oven for 15-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. (15-20 minutes)

Recipe View 10 mins Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)