Walnut Zucchini Muffins

Name: Walnut Zucchini Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen.
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, room temperature; 3/4 cup 2% milk; 1/2 cup butter, melted; 1 cup shredded zucchini; 1 cup chopped walnuts; 1/2 cup raisins

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana

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, room temperature
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 6 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 12 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 freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

Jenny

May 5, 2020

I really wanted to like this low sugar recipe, but thought these were a bit dry and needed more flavor!
oreo95

Oct 11, 2019

Made recipe exact, definitely needs more spices. Next time will up the cinnamon and maybe add some nutmeg
Grammy Debbie

Aug 27, 2019

One of my favorite zucchini recipes. I sprinkle the tops with coarse sugar. They freeze really well.
DeliciouslyResourceful_Gina

Aug 10, 2019

Good base recipe, but not enough flavor for our tastes. If I make it again I'll probably double the cinnamon, add vanilla and maybe nutmeg too.
sharlyn96

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.
andreasmom2u

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!
Angel

Jan 14, 2017

Muffins are tasty. Thanks for sharing the recipe.
bfsanborn

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.
knollbrookcook

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.
colleenblue

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.