Easy Zucchini Walnut Muffins Recipe
Indulge in the rich flavors of homemade baked goods with this delightful recipe featuring zucchini walnut muffins. If you’re searching for a scrumptious snack or a quick breakfast option, these muffins are perfect. Combining fresh zucchini with crunchy walnuts creates a unique texture and taste, making these muffins a favorite for many.
I remember the first time I baked these muffins with my grandmother during a summer break. We had an abundance of zucchini from the garden, and she wanted to show me her way of using them creatively. The aroma filling the kitchen was unforgettable, and that moment marked the beginning of my love for baking. Now, I continue this tradition with my own children, passing down our family’s little tips and tricks.
Why You’ll Love This Recipe
These zucchini walnut muffins are not only delicious but also incredibly easy to make. With a perfect blend of moisture and crunch, they offer a delightful experience with every bite. You’ll appreciate how versatile this recipe is—ideal for breakfast, brunch, or as a sweet treat any time of day. Plus, the use of fresh zucchini ensures that the muffins are not overly sweet, satisfying a variety of taste preferences.
Ingredients Notes
Each ingredient plays a vital role in ensuring these muffins come out just right. Freshly grated zucchini adds moisture, while warm spices like cinnamon bring a comforting flavor. If you prefer, you can substitute walnuts with pecans or omit them altogether for a nut-free version. Make sure to use quality vanilla extract for the best flavor.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This preparation ensures perfect baking and easy removal.
Step 2
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt. This dry mixture forms the base of your muffin batter.
Step 3
In a separate bowl, combine grated zucchini, sugar, eggs, vanilla extract, and oil. Stir until all ingredients are well mixed.
Step 4
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Step 5
Fold in chopped walnuts, then evenly distribute the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Storage Options
Store your zucchini walnut muffins in an airtight container at room temperature for up to three days. For longer storage, these muffins freeze well for up to three months. To reheat, thaw overnight in the refrigerator and warm in the oven for a few minutes for that freshly-baked feel.
Variations & Substitutions
If you’re looking to tweak this recipe, try using whole wheat flour for a healthier twist or adding a handful of chocolate chips for a sweet surprise. For a dairy-free option, replace regular milk with almond or soy milk.
Serving Suggestions
These muffins are versatile and can be enjoyed at any time. Serve them warm with a pat of butter for breakfast, or pair them with a cup of tea or coffee for an afternoon treat. They make for excellent picnic snacks too!
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for a texture similar to regular muffins.
What can I use instead of zucchini?
If you’re not a fan of zucchini, grated carrots make an excellent alternative. They provide a similarly moist texture and blend well with the spices in this recipe.
How do I prevent the muffins from becoming too dense?
Avoid overmixing the batter to ensure your muffins stay light and fluffy. Only mix until the flour is incorporated, and let the muffins rest for a few minutes before baking.
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Easy Zucchini Walnut Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup shredded zucchini approximately 1 medium zucchini
- 0.75 cup chopped walnuts toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract to the wet ingredients and mix until smooth.
- Fold in the zucchini and chopped walnuts until just combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until no dry streaks remain.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
