Imagine biting into a muffin so incredibly moist and flavorful that it transforms your ordinary morning routine into a gourmet experience. These Zucchini and Walnut Muffins are not just another breakfast treat – they're a culinary revelation that sneaks nutritious zucchini into a delectable pastry that will have everyone begging for seconds. Whether you're a health-conscious foodie or simply looking to impress your family and friends, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk together the vegetable oil, egg, vanilla extract, sugar, and brown sugar until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough muffins.
- Gently fold in the grated zucchini and chopped walnuts, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle additional chopped walnuts on top of each muffin for extra crunch and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Moisture Management: The key to incredible muffins is removing excess water from the zucchini. Always squeeze out the grated zucchini thoroughly using a clean kitchen towel to prevent soggy results.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins – gentle folding is your best friend.
- Fresh is Best: Use fresh zucchini for the most vibrant flavor and texture. If your zucchini is slightly soft, it's perfect for this recipe.
- Nut Distribution: Fold walnuts gently to ensure they're evenly spread throughout the batter, giving each muffin a delightful crunch.
- Storage Hack: These muffins stay fresh for up to 3 days in an airtight container. For longer storage, freeze them for up to a month – just reheat briefly before serving.
- Customization Option: Feel free to add a sprinkle of cinnamon or nutmeg to the dry ingredients for an extra flavor dimension.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 20mg
