Best 4 Walnut Zucchini Muffins Recipes
Kickstart your day with a burst of flavor and nutrition with our delectable Walnut Zucchini Muffins. These muffins are not just a tasty treat but also a wholesome grab-and-go breakfast or snack option. Bursting with the goodness of zucchini, walnuts, and a symphony of spices, these muffins offer a moist, tender crumb and a delightful crunch in every bite.
Our collection of recipes caters to various dietary preferences, ensuring everyone can indulge in this zucchini muffin goodness. From the classic Walnut Zucchini Muffins, packed with the goodness of zucchini, walnuts, and a hint of cinnamon, to the gluten-free Zucchini Muffins, crafted with almond flour and coconut flour for a lighter texture, we've got you covered.
For those with a sweet tooth, our Zucchini Banana Muffins and Zucchini Carrot Muffins are sure to satisfy. These muffins combine the sweetness of ripe bananas or carrots with the subtle flavor of zucchini, resulting in a moist and flavorful treat. And if you're looking for a vegan option, our Vegan Zucchini Muffins are made with plant-based ingredients, delivering the same deliciousness without compromising on taste.
No matter your dietary preferences or taste, our Walnut Zucchini Muffins and its variations offer a delightful culinary experience that will leave you reaching for more. So, preheat your oven and let's embark on a muffin-baking adventure!
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
WALNUT ZUCCHINI MUFFINS
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
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- 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 : Calories 281 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI NUT MUFFINS
This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.
Provided by clw721
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.
FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS
Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.
Provided by SHORECOOK
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
- Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
- Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
- Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g
Tips:
- Use fresh zucchini. Fresh zucchini has a higher water content, which will help to keep the muffins moist.
- Grate the zucchini finely. This will help to distribute the zucchini evenly throughout the muffins and prevent them from becoming too watery.
- Don't overmix the batter. Overmixing the batter will make the muffins tough.
- Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
Conclusion:
Walnut zucchini muffins are a delicious and healthy way to start your day. They are packed with nutrients, including fiber, vitamins, and minerals. They are also a good source of protein and healthy fats. These muffins are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a healthy snack, walnut zucchini muffins are a great option.
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