Zucchini Muffins with Toasted Walnuts
User Reviews
5
Zucchini Muffins with Toasted Walnuts
Description
The batter is made by whisking vegetable oil, eggs, buttermilk, brown and granulated sugars, and vanilla extract, creating a moist base. Cinnamon, baking powder, baking soda, and salt are mixed in to provide leavening and flavoring. Folding in shredded zucchini and toasted chopped walnuts adds moisture and crunch respectively. The muffins are scooped into lined pans and baked at 375°F for about 25 minutes or until a toothpick inserted comes out clean or with moist crumbs.
The toasted walnuts provide an earthy contrast to the soft crumb, while the zucchini keeps the muffins moist. These muffins are enjoyable warm from the oven or cooled. They make a portable and filling option for breakfast or snacks.
Letting the batter rest in the muffin tin at room temperature for an hour before baking can contribute to a higher rise. The recipe has been updated over time to optimize ingredient proportions and technique while maintaining the classic flavor combination.
Ingredients
- 1/2 cup vegetable oil
- 2 large egg
- 1/3 cup buttermilk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract pure
- 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 zucchini shredded
- 2/3 cup walnut chopped, toasted first
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 a higher rise, allow the muffin batter to sit in the muffin tin at room temperature for about an hour before baking.
- To toast walnuts, spread chopped pieces in a single layer on a baking sheet and heat until fragrant before adding to the batter.
- These muffins can yield 10-12 depending on pan size and filling amount.
- This recipe was updated in 2022 from its original 2012 version with revised ingredients and instructions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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