Zucchini Muffins with Toasted Walnuts
Zucchini muffins combine summer zucchini with toasted walnuts and a hint of cinnamon ~ they're soft, moist, and yummy.
Servings: 12 servings
Equipment
- muffin pan with paper muffin liners
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
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
- 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
Instructions
- 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
Calories: 269 kcal · Carbohydrates: 31 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 2 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 32 mg · Sodium: 166 mg · Potassium: 167 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 99 IU · Vitamin C: 4 mg · Calcium: 47 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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