Muffins are the perfect food. Not too sweet, portable, and filled with tasty flavors, I love muffins, and my family does, too! These Zucchini-Walnut Muffins are particularly tasty. I love how they rise, and the top gets a bit crispy. Warm from the oven with a bit of butter – yum!
Muffins are fabulous! I love making them because they’re so easy, and they don’t take long to cook. You can be munching on something hot and fresh from the oven in well under an hour.
I almost always have some kind of muffin frozen in the freezer. They make a quick breakfast or lunch, and the kids love snacking on them, too.
These nutty Zucchini-Walnut Muffins are loaded with nutritious zucchini, so there’s an added boost there, too. And these muffins aren’t too sweet. I’ve worked on this recipe to get the least amount of sugar for maximum flavor.
What You’ll Love About Zucchini-Walnut Muffins
- Even baking beginners will find this recipe straightforward and fun.
- The walnuts provide a delightful crunch and rich flavor, or you can use pecans.
- Perfect for breakfast, a snack, or a tasty on-the-go treat.
- Zucchini adds a nutritious twist.
Ingredients
How to make Zucchini-Walnut Muffins
- Preheat your oven to 350°F and spray a standard muffin tin with nonstick cooking spray.
- Shred the zucchini on the large holes of a box grater, enough to make 2 cups packed.
- Transfer the shredded zucchini to a clean kitchen towel and squeeze out excess water. Set aside.
- Whisk flour, walnuts, salt, baking soda, and cinnamon in a large bowl.
- Whisk the eggs, sugar, oil, melted butter, and vanilla in another large bowl. Stir in the shredded zucchini and mix well to combine.
- Add half the flour mixture to the zucchini-egg mixture and mix well.
- Add the buttermilk and stir, then add the remaining flour mixture. Stir until just mixed.
- Fill the muffin cups mostly full but not heaping with the batter.
- Bake at 350°F for about 25 minutes or until risen and golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
How to Tell if Muffins are Cooked
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. Avoid overbaking to keep them moist and tender.
Chef Jenn’s Recipe Notes
- The batter is fairly thin; don’t worry if it looks too thin.
- Don’t overfill your muffin cups. If in doubt, underfill them a bit. I fill my muffin cups almost to the top because I like the big domes on the muffins.
- Toast the walnuts slightly before adding them for an extra nutty flavor.
Recommended
Serving Suggestions
Serve these delightful Zucchini-Walnut Muffins warm or at room temperature. They pair beautifully with a cup of coffee or tea, making for a perfect breakfast or mid-afternoon snack. For an extra treat, spread a little butter or cream cheese on a warm muffin.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip lock bag. Thaw at room temperature or warm in the microwave for a quick snack.
Zucchini-Walnut Muffins
Ingredients
- 2 zucchini medium-sized, about 1 pound
- 2 cups all purpose flour
- 1 cup walnuts finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup white granulated sugar
- 1 cup buttermilk
- ⅔ cup vegetable oil
- ¼ cup butter melted
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and spray a standard muffin tin with nonstick cooking spray.
- Shred the zucchini on the large holes of a box grater, enough to make 2 cups packed.
- Transfer the shredded zucchini to a clean kitchen towel and squeeze out excess water. Set aside.
- Whisk flour, walnuts, salt, baking soda, and cinnamon in a large bowl.
- Whisk the eggs, sugar, oil, melted butter, and vanilla in another large bowl. Stir in the shredded zucchini and mix well to combine.
- Add half the flour mixture to the zucchini-egg mixture and mix well.
- Add the buttermilk and stir, then add the remaining flour mixture. Stir until just mixed.
- Fill the muffin cups mostly full but not heaping with the batter.
- Bake at 350°F for about 25 minutes or until risen and golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Chef Jenn’s Recipe Notes
- The batter is fairly thin, don’t worry if it looks too thin.
- Don’t overfill your muffin cups. If in doubt, underfill them a bit. I fill my muffin cups almost to the top because I like the big domes on the muffins.
- Toast the walnuts slightly before adding them for an extra nutty flavor.
