Walnut Zucchini Muffins Recipe

5 27 25
Walnut Zucchini Muffins Recipe
Walnut Zucchini Muffins Recipe photo by Taste of Home
Publisher Photo

Walnut Zucchini Muffins Recipe

Read Reviews
5 27 25
Publisher Photo
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Directions

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.
Originally published as Walnut Zucchini Muffins in Simple & Delicious September/October 2006, p42

Nutritional Facts

1 muffin: 281 calories, 15g fat (6g saturated fat), 53mg cholesterol, 250mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 6g protein.

  • 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.
  2. 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.
Originally published as Walnut Zucchini Muffins in Simple & Delicious September/October 2006, p42

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Reviews forWalnut Zucchini Muffins

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sharlyn96 User ID: 301749 272914
Reviewed Sep. 11, 2017

"I so agree with andreasmon2u. If you don't baked the muffins as listed in the recipe, PLEASE DO NOT WRITE A REVIEW. I have not tried these muffins but I love anything zucchini so as soon as the weather permits (Hurricane Irma), I will be going to the grocery store to purchase my ingredients so that I can try these muffins."

MY REVIEW
andreasmom2u User ID: 1952417 272887
Reviewed Sep. 10, 2017

"Delowenstein, you're WAY off base. You changed this recipe so substantially that what you baked in no way resembled the recipe as written. You have no right to critique it, because YOU NEVER EVEN TRIED THIS RECIPE!"

MY REVIEW
Angel User ID: 9028773 259647
Reviewed Jan. 14, 2017

"Muffins are tasty. Thanks for sharing the recipe."

MY REVIEW
bfsanborn User ID: 5205170 252966
Reviewed Aug. 21, 2016

"Tasty muffins but a little dry. I agree with another comment that there are other recipes my family prefer over this one."

MY REVIEW
knollbrookcook User ID: 4057123 252816
Reviewed Aug. 17, 2016

"These turned out good. Our family didn't care for them as much as a couple other recipes I use for zucchini muffins."

MY REVIEW
colleenblue User ID: 4378371 252707
Reviewed Aug. 15, 2016

"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."

MY REVIEW
dilbert098 User ID: 3743376 243866
Reviewed Feb. 15, 2016

"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."

MY REVIEW
angelasandoval User ID: 2401339 231689
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
Ceege User ID: 730520 231369
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
bctexas User ID: 7580539 231328
Reviewed Aug. 16, 2015

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

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