- 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
- 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.
Reviews for Walnut Zucchini Muffins
"Tasty muffins but a little dry. I agree with another comment that there are other recipes my family prefer over this one."
"These turned out good. Our family didn't care for them as much as a couple other recipes I use for zucchini muffins."
"Can I substitute Splenda and a little molasses for the brown sugar? I am diabetic and need to cut carbs. I will use white whole wheat flour. I know they won't be the same but at least I can eat them knowing I'm getting more fiber and fewer carbs."
"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."