Zucchini Muffins with Toasted Walnuts
User Reviews
5.0
24 reviews
Excellent
Zucchini Muffins with Toasted Walnuts
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Zucchini muffins combine summer zucchini with toasted walnuts and a hint of cinnamon ~ they're soft, moist, and yummy.
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Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup buttermilk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
- 2 cups shredded zucchini
- 2/3 cup chopped walnuts, toasted first
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Instructions
- Preheat oven to 375F. Line a muffin pan with paper liners.
- Whisk the oil, eggs, buttermilk, sugars and extract together until well combined.
- Whisk in the cinnamon, baking powder, baking soda, and salt.
- Fold in the flour, and after a few folds, add the zucchini and walnuts. Continue folding until everything is well incorporated, but don't over mix the batter at this point.
- Fill muffin cups to the top (you will get 10-12 muffins depending on your pan and how full you fill your cups) and bake for about 25 minutes until a toothpick comes out without wet batter on it (moist crumbs are fine.)
- Remove the zucchini muffins from the pan to cool on a rack, but they are really good warm from the oven!
Notes
- For highest rise, let the muffin batter sit in the muffin tin for an hour on the counter before baking!
- *This recipe was originally published in 2012 and has been updated in 2022. Here is the old recipe for those of you who loved it
- Zucchini Walnut Bran Muffins
- Instructions
- 1/2 cup unprocessed wheat bran
- 1/2 cup oat flour
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 5 Tbsp unsalted butter (at room temperature)
- 1/2 cup dark brown sugar (packed)
- 2 extra-large eggs (at room temperature)
- 1 tsp pure vanilla extract
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
- Preheat oven to 350F
- Mix the bran with the buttermilk and set aside.
- Whisk the dry ingredients in a small bowl to combine and set aside.
- In a large mixing bowl, cream the butter and sugar till fluffy. Add in the eggs, one at a time, and add the vanilla. Pour in the bran/buttermilk mixture and combine well.
- Add the zucchini and nuts to the wet mixture and stir.
- Mix the dry into the wet until just incorporated, don’t over mix.
- Fill 10 muffin cups and bake for about 20-25 minutes until a toothpick comes out clean.
- Cool on a rack
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
166mg
(7%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
99IU
(2%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 166mg | 7% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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