Zucchini Muffins

Directions

1. Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners and spray with nonstick cooking spray. Set aside.
2. Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a medium bowl. Whisk until evenly combined.
3. In a separate large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar. Add the oil, sour cream, and vanilla extract and continue whisking until smooth.
4. Add the dry ingredients to the bowl with the wet ingredients. Use a Spatula to gently fold everything together just until the flour is incorporated. Avoid overmixing.
5. Fold the shredded zucchini into the batter until it is evenly distributed.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each one almost to the top. Sprinkle the tops generously with coarse sparkling sugar.
7. Bake at 425°F for 5 minutes.
8. Without opening the oven door, reduce the temperature to 350°F. Continue baking for 14-17 minutes, or until the muffins are tall and golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.