Giant Zucchini Muffins
These are probably some of the best zucchini muffins I have ever made. The brown sugar topping really kicks them up.
These are probably some of the best zucchini muffins I have ever made. The brown sugar topping really kicks them up.
- Carbohydrate 89.0878040277778 g
- Cholesterol 223.16 mg
- Fat 40.9840220833333 g
- Fiber 2.78135560207731 g
- Protein 13.5900977777778 g
- Saturated Fat 21.0621968333333 g
- Serving Size 1 1 Serving (222g)
- Sodium 539.565666666667 mg
- Sugar 86.3064484257005 g
- Trans Fat 3.4979965 g
- Calories 767 calories
Step-by-step
- 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.
Managing Moisture and Structure
Shredded zucchini contains significant water that alters batter density if unaddressed. Squeeze the shredded vegetable lightly in a clean towel to remove excess liquid before folding it into the flour mixture. Overmixing develops gluten networks, resulting in tough crumb structures. Stir the wet ingredients into the dry components only until hydration occurs. Lumps remain visible in successful muffin batter. Adding melted butter directly to the dry ingredients coats the flour proteins in fat, slowing gluten formation. Standard muffin tins work when a giant six-cup pan is unavailable, though baking times decrease from thirty minutes down to twenty.
Maximizing Second-Day Texture
Starches recrystallize rapidly in baked goods containing high moisture levels, causing staleness within forty-eight hours. Store cooled muffins in an airtight container at room temperature lined with a paper towel to absorb condensation. Reheat day-old muffins in a 350-degree oven for five minutes to reactivate the butter fats and restore crispness to the brown sugar crust. Moisture redistribution overnight actually softens the interior crumb while maintaining the structural integrity of the walnut inclusions.
