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Pineapple Walnut Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 64 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pineapple Walnut Zucchini Muffins are moist, flavorful, and packed with wholesome ingredients. Featuring grated zucchini and crushed pineapple, these muffins offer a delightful balance of sweetness and texture, enhanced by crunchy walnuts and warm cinnamon. Perfect for breakfast or a healthy snack, they are easy to make and sure to please the whole family.

Ingredients

Units Scale

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1 cup crushed pineapple, drained

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with nonstick spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and homogenous.
  3. Add Zucchini and Pineapple: Stir in the grated, squeezed-dry zucchini and drained crushed pineapple until all ingredients are evenly combined, adding moisture and flavor to the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt to ensure even distribution of leavening agents and spices.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture and stir gently until just combined. Be careful not to overmix to keep the muffins tender and light.
  6. Fold in Walnuts: Gently fold the chopped walnuts into the batter, distributing them evenly without overworking the batter.
  7. Fill Muffin Tin: Use a spoon or scoop to divide the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
  8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  9. Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving to prevent sogginess.

Notes

  • Ensure the zucchini is well squeezed to avoid excess moisture that can make the muffins soggy.
  • Draining the crushed pineapple is important to maintain the correct batter consistency.
  • You can substitute walnuts with pecans or omit nuts for a nut-free version.
  • These muffins freeze well; store in an airtight container and thaw at room temperature.
  • For a dairy-free option, ensure the sugar is refined and use vegetable oil as specified.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 13g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://mealsbymia.com/pineapple-walnut-zucchini-muffins-recipe/