Salted Zucchini Muffins: Moist and Very Tasty

Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.

Bake:

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops of the muffins should be lightly golden.

Cool and Serve:

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Serving and Storage Tips:
Serving Tip: These muffins are great warm, served with a spread of butter or a dollop of cream cheese. You can also enjoy them alongside a hearty soup or salad.

Storage Tip: Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Just reheat before serving.

Enjoy these moist, savory salted zucchini muffins that are both satisfying and full of flavor!