Moist Zucchini Muffins with Pineapple and Crunchy Walnuts Recipe
These Moist Zucchini Muffins with Pineapple and Crunchy Walnuts are a delightful treat that perfectly balances sweetness and nuttiness with the goodness of zucchini. They are moist, flavorful, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients:
- 1 cup grated zucchini, squeezed dry
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
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
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a 12-cup muffin tin or spray with nonstick spray.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, sugar, and vanilla until smooth. Stir in zucchini and pineapple.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Add to the wet mixture and stir until just combined.
- Add Walnuts: Gently fold in the chopped walnuts.
- Bake: Scoop batter into muffin tin and bake for 18 to 22 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add a sprinkle of cinnamon sugar on top before baking for extra flavor.
- These muffins freeze well for future enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Zucchini muffins, Pineapple walnut muffins, Moist muffin recipe
