Description
These Pineapple Walnut Zucchini Muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for a breakfast treat or a healthy snack, these muffins combine grated zucchini, crushed pineapple, and crunchy walnuts for a delightful texture and natural sweetness with a hint of cinnamon.
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
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until mixture is smooth and well incorporated.
- Add Zucchini and Pineapple: Stir in the grated zucchini (make sure it’s squeezed dry to avoid excess moisture) and the drained crushed pineapple until evenly combined with the wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This ensures that the leavening agents and spices are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter, distributing them evenly without breaking the nuts too much.
- Fill Muffin Tin: Using a spoon or scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and helps maintain their texture.
Notes
- Make sure to squeeze excess moisture from the zucchini to avoid overly wet batter.
- Drain the crushed pineapple well to keep the muffins from becoming soggy.
- Do not overmix the batter; overmixing can cause tough muffins.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- You can substitute walnuts with pecans or leave them out for a nut-free version.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
