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Walnut Zucchini Muffins Recipe

Walnut Zucchini Muffins Recipe

Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 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 milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins

Directions

  • 1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and raisins.
  • 2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 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.

Nutritional Facts

1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Walnut Zucchini Muffins

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MY REVIEW
Reviewed Aug. 24, 2015

"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!"

MY REVIEW
Reviewed Aug. 17, 2015

"@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."

MY REVIEW
Reviewed Aug. 16, 2015

"Easy, moist and delicious. I substituted coconut oil for the butter."

MY REVIEW
Reviewed Feb. 11, 2015

"By far my favorite on-the-go breakfast. I make a batch, freeze it, and take out the muffins as needed."

MY REVIEW
Reviewed Nov. 25, 2014

"Great way to use up some zucchini. Nice flavor and easy to make!"

MY REVIEW
Reviewed Sep. 13, 2014

"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."

MY REVIEW
Reviewed Aug. 23, 2014

"Moist and delicious! Made 6 large muffins and baked 10-15 minutes longer. Substituted blueberries for raisins."

MY REVIEW
Reviewed Aug. 15, 2014

"Anything to use up Zucchini that "appears" at my door!! These just happen to be great!!"

MY REVIEW
Reviewed Aug. 13, 2014

"These were lovely. I switched up currants for raisins and added 1/4 tsp nutmeg & 1 tsp vanilla."

MY REVIEW
Reviewed Aug. 12, 2014

"Sukie (vonoepen)... you can use all white flour. It is not necessary to use whole wheat."

MY REVIEW
Reviewed Aug. 12, 2014

"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"

MY REVIEW
Reviewed Aug. 12, 2014

"Yes, I'm glad that you mentioned this!  I did drain the excess liquid from the zucchini! delowenstein

 "

MY REVIEW
Reviewed Aug. 12, 2014

"Just a question: Do you drain the excess liquid out of the zucchini?"

MY REVIEW
Reviewed Aug. 12, 2014

"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"

MY REVIEW
Reviewed Aug. 12, 2014

"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."

MY REVIEW
Reviewed Aug. 12, 2014

"Great recipe"

MY REVIEW
Reviewed Aug. 12, 2014

"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"

MY REVIEW
Reviewed Jul. 29, 2014

"Very good. Moist."

MY REVIEW
Reviewed Mar. 15, 2014 Edited Mar. 23, 2014

"Moist, delicious & not too sweet or spicy...Just right!"

MY REVIEW
Reviewed Sep. 2, 2013

"they were so good"

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