For sour milk, simply add 1 teaspoon of lemon juice or white vinegar to 1/4 cup of milk. Let it stand for 5 minutes before using. Squeezing the excess moisture out of the zucchini is crucial for preventing soggy muffins. Feel free to substitute other nuts like pecans or almonds for the walnuts. A touch of lemon zest can brighten the flavor of these muffins. Store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Kurt Mante
Apr 6, 2025I followed the recipe exactly, and they turned out perfectly! Thank you for sharing.
Keenan Sipes
Sep 5, 2024The sour milk trick is genius! It really makes a difference in the texture.
Jaeden Hagenes
Sep 2, 2023Next time, I'll try adding a streusel topping for extra sweetness and crunch.
Lessie Kuhn
Apr 2, 2023These muffins are so easy to make and always a hit! I love how moist they are.
Winston Halvorson
Feb 15, 2023I added chocolate chips to the batter and they were amazing! My kids devoured them.