Walnut Zucchini Muffins Recipe
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup 2% milk
- 1/2 cup butter, melted
- 1 cup shredded zucchini
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1. Preheat oven to 375°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.
1 muffin equals 281 calories, 15 g fat (6 g saturated fat), 53 mg cholesterol, 250 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.
Reviews for Walnut Zucchini Muffins
"I left out the walnuts and raisons, didn't feel like I wanted those in the muffins this time around. I added chocolate chips instead. These muffins are fantastic."
"I replaced the whole wheat flour with additional all-purpose flour and substituted dried cranberries for the raisins. Good breakfast muffin...nice flavor combination, not too sweet!"
"@delowenstein you completely changed the recipe and then stated that baking time was off. I made these wonderful tasting muffins (so moist and good) and followed the recipe to a tee (except cut back a tad on the sugar. The baking time was right on if you follow the recipe. Thanks for a great tasting muffin."
"Easy, moist and delicious. I substituted coconut oil for the butter."
"By far my favorite on-the-go breakfast. I make a batch, freeze it, and take out the muffins as needed."
"Great way to use up some zucchini. Nice flavor and easy to make!"
"These tasted wonderful. I didn't have milk or whole wheat flour so I used regular flour and vanilla soy milk. I also added a little nutmeg as mentioned in one of the comments. I love the Taste of Home recipes and the helpful comments people make. Thank you."
"Moist and delicious! Made 6 large muffins and baked 10-15 minutes longer. Substituted blueberries for raisins."
"Anything to use up Zucchini that "appears" at my door!! These just happen to be great!!"
"These were lovely. I switched up currants for raisins and added 1/4 tsp nutmeg & 1 tsp vanilla."
"Sukie (vonoepen)... you can use all white flour. It is not necessary to use whole wheat."
"Thank you for this inquiry, Sukie! I used all-white flour! In fact, I prefer NOT to use whole wheat flour when I test TOH recipes! I find that all-purpose flour works best for me! Whole wheat flour is coarse and I'm just one of those folks who prefer the all-purpose flour OR if a recipe states cake flour, I'll use cake flour! delowenstein"
"Yes, I'm glad that you mentioned this! I did drain the excess liquid from the zucchini! delowenstein"
"Just a question: Do you drain the excess liquid out of the zucchini?"
"have not made these yet, but can I use all white flour - do not have whole wheat flour? I hope someone replies, I have asked question about TOH recipes before, but have never gotten an answer. thanks, Sukie"
"Hi Dawn, I'm glad you liked the muffins. The extra bake time was needed for your muffins because of the added zucchini in the recipe. 1/4 cup doesn't seem like much but in a smaller recipe like this it can make a big difference.Let's keep things positive folks, many cooks love to read the changes others have made and had success with. Happy cooking! Sue Stetzel - Taste of Home Community Manager."
"I find it interesting-I tried this recipe and I did adjust it to my personal tastes! I used all-purpose flour, 1/2 each packed brown and white sugar, and 'd used 3/4 tsp. salt, 1/4 tsp. each ground nutmeg and cloves in addition to the cinnamon.I'd also added 1 Tbsp. ground Navel orange, 1/2 cup each raisins, chopped walnuts and sweetened flaked coconut. I added 1 /8 cup all-purpose flour to the muffin batter so that raisins wouldn't sink to bottom of the muffins. I'd soured the milk, adding 1 Tbsp. cider vinegar. I'd also added 1 tsp. almond extract I'd added 1-1/4 cups shredded zucchini!I rated recipe a 5 AFTER baking 5 to 10 minutes longer at 375oF. When I baked these muffins at the 20 minute time, I sampled them and they didn' t taste done-if anything, the tops were pallid and the muffins NEEDED more baking time! When I baked the 5 to 10 minutes longer, the muffins were golden on top and DEFINITELY tasted done-they weren't gooey like the first batch was! I think that these muffins need to bake 25 to 30 minutes-I HAD added 1/4 cup more of zucchini and so the extra baking time DOES name all the difference! delowenstein"
"Very good. Moist."
"Moist, delicious & not too sweet or spicy...Just right!"
"they were so good"