Imagine biting into a golden, tender muffin bursting with the fresh flavors of zucchini, sweet pineapple, and the irresistible crunch of walnuts. That’s exactly what you get with Moist Zucchini Muffins with Pineapple and Crunchy Walnuts. This recipe is a sunshine-filled treat perfect for breakfast, afternoon snacks, or sharing with friends. Each bite showcases how vegetables and fruit can work absolute magic in baked goods—plus, the recipe is so easy, you’ll want to make these all year round!

Moist Zucchini Muffins with Pineapple and Crunchy Walnuts Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a handful of staples and a few special additions. Each ingredient in Moist Zucchini Muffins with Pineapple and Crunchy Walnuts brings its own personality, creating a muffin that’s perfectly moist, subtly spiced, and just the right amount of decadent. Let’s take a closer look at what you’ll need and why:

Zucchini: Provides the foundational moisture and a light, almost melt-in-the-mouth texture when grated and squeezed dry.
Crushed pineapple: Adds fruity sweetness and an extra layer of moistness—don’t skip the draining step for the right batter consistency!
Chopped walnuts: Lends the signature crunch and nutty undertones that balance out the soft crumb.
Eggs: Two large eggs give structure and help the muffins rise beautifully as they bake.
Vegetable oil: Keeps everything irresistibly moist and tender without weighing the muffin down.
Granulated sugar: Just enough to sweeten the muffins and help create a golden crust.
Vanilla extract: Enhances all the other flavors and gives a warm aroma to every bite.
All-purpose flour: The dependable base for structure and lift—measure it carefully for the perfect texture.
Baking soda & baking powder: Both work together to give the muffins lift and just the right crumb.
Ground cinnamon: Warms up the flavor profile and beautifully complements the zucchini and pineapple.
Salt: Just a pinch makes all the flavors pop, rounding out the sweetness.

How to Make Moist Zucchini Muffins with Pineapple and Crunchy Walnuts

Step 1: Prep Your Muffin Tin and Preheat the Oven

To set yourself up for muffin success, start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners for easy cleanup, or lightly coat it with nonstick spray. Proper prep ensures your muffins release effortlessly and bake evenly.

Step 2: Whisk the Wet Ingredients Together

In a large mixing bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until you have a smooth, slightly pale mixture. This step lays the foundation for light, tender muffins—don’t skimp on the whisking!

Step 3: Add Zucchini and Pineapple

Now, stir in your squeezed-dry grated zucchini and well-drained crushed pineapple. These moisture-packed ingredients make Moist Zucchini Muffins with Pineapple and Crunchy Walnuts, well, extra moist and flavorful. Combine gently so everything is evenly distributed.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Mixing dry ingredients separately guarantees even leavening and a consistent crumb throughout every muffin.

Step 5: Bring Wet and Dry Together

Add your dry mixture to the wet bowl. Stir just until everything is incorporated. Be careful not to overmix; a few streaks of flour are totally fine. This ensures your muffins stay soft and fluffy, not dense.

Step 6: Fold in the Walnuts

With a gentle hand, fold in the chopped walnuts. They’ll add a pop of crunch to every tender bite of these Moist Zucchini Muffins with Pineapple and Crunchy Walnuts. Overmixing at this stage could toughen the batter, so fold just enough to distribute the nuts.

Step 7: Fill and Bake

Scoop the batter into your prepared muffin tin, filling each cup about 3/4 full for the perfect rise. Bake for 18 to 22 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!

Step 8: Cool and Enjoy

Allow the muffins to cool in the pan for five minutes before moving them to a wire rack to cool completely. This little patience step ensures they don’t crumble and get the perfect texture you want from Moist Zucchini Muffins with Pineapple and Crunchy Walnuts.

How to Serve Moist Zucchini Muffins with Pineapple and Crunchy Walnuts

Garnishes

A gorgeous garnish takes these muffins from homey to bakery-worthy. Sprinkle a few extra chopped walnuts on top before baking for an added crunch, or dust cooled muffins lightly with powdered sugar for a sweet, snowy look. For a brunchy twist, try a warm slather of cream cheese or honey butter on each muffin just before serving.

Side Dishes

Moist Zucchini Muffins with Pineapple and Crunchy Walnuts are delicious stars on their own, but they pair effortlessly with a fresh fruit salad, creamy yogurt parfait, or scrambled eggs for a memorable breakfast. For a fun lunchbox treat, tuck one alongside apple slices and cheddar cheese.

Creative Ways to Present

Turn your muffins into a festive brunch platter by stacking them on a cake stand garnished with slices of fresh pineapple and sprigs of mint. Wrap cooled muffins in colored parchment and twine for a sweet edible gift, or create a muffin “sampler” tray with different spreads, like honey, whipped cream cheese, and fruit preserves.

Make Ahead and Storage

Storing Leftovers

These muffins keep beautifully at room temperature for up to two days—just store them in an airtight container lined with paper towels to absorb any extra moisture. Want to stretch their shelf life? Pop the container in the fridge for up to a week, though be sure to bring them back to room temp for maximum flavor.

Freezing

For longer storage, Moist Zucchini Muffins with Pineapple and Crunchy Walnuts freeze like a dream! Wrap each cooled muffin tightly in plastic wrap, then place all the bundles in a freezer-safe zip bag. They’ll be good for up to three months, ready for you to enjoy on demand.

Reheating

Craving a warm muffin? From frozen, simply unwrap and nuke it in the microwave for 20 to 30 seconds, or pop several in a 300°F oven for 8 to 10 minutes. They’ll taste like you just pulled them out of the oven—and your kitchen will smell heavenly all over again.

FAQs

Can I use another nut besides walnuts?

Absolutely! Pecans, almonds, or even hazelnuts can be swapped in for walnuts, giving your Moist Zucchini Muffins with Pineapple and Crunchy Walnuts a whole new twist. Just be sure to chop whatever nuts you use for the perfect bite.

What’s the best way to squeeze moisture from zucchini?

After grating your zucchini, gather it in a clean kitchen towel or sturdy paper towels and squeeze out as much liquid as you can over the sink. This keeps your muffins from turning out soggy and ensures they’re perfectly moist, not wet.

Can I make these muffins gluten free?

Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, and your muffins should still rise beautifully with all the same delicious flavors and textures.

Could I use fresh pineapple instead of canned?

Fresh pineapple can work wonderfully. Just finely chop it and drain off extra juices so they don’t water down the batter. You might notice an even brighter tropical flavor this way.

How do I know when the muffins are done?

Use the classic toothpick test: insert one into the center of a muffin—if it comes out clean or with just a crumb or two, they’re ready to come out of the oven. Also, the tops should be lightly golden and spring back when gently pressed.

Final Thoughts

Muffin heaven starts right here! I hope you’ll give Moist Zucchini Muffins with Pineapple and Crunchy Walnuts a special place in your baking rotation. They’re quick, crowd-pleasing, and packed with flavor and texture. Go ahead—bake a batch, share, and savor every delicious bite!