This post may contain affiliate links, view our disclosure policy.
Sneak in a serving of veggies with these Zucchini Walnut Muffins! Moist zucchini muffins with the added crunch of chopped walnuts throughout.
For more ways to use zucchini be sure and also try my Chocolate Chip Zucchini Muffins and this incredible Lemon Zucchini Bread.
Zucchini Walnut Muffins Recipe
If you are overloaded with zucchini from your garden this summer then these zucchini muffins with walnuts are going to be a must-make!
Super moist, thanks to the melted butter, and bursting with pockets of freshly shredded zucchini and salty & crunchy chopped pecans.
Anytime muffins bake up perfectly round and fluffy, it always makes me so happy! These muffins will definitely make you smile because they are literal perfection with their domed fluffy tops.
Ingredients Needed
- Grated Zucchini – You need 2 cups of grated zucchini + the juices for this recipe. No need to drain the extra juice or wring the zucchini out with paper towel. This recipe was designed with the excess zucchini juice in mind.
- Large Eggs
- White Granulated Sugar
- Melted Butter – I use salted butter for this recipe.
- All-Purpose Flour – The best way to measure flour is to spoon it into the measuring cup and then level it out. This ensures that you are not using too much flour which can yield drier muffins.
- Ground Cinnamon
- Baking Powder
- Chopped Walnuts – You can omit these if needed or wanted.Â
How To Make Homemade Zucchini Muffins with Walnuts
Follow these simple, easy-to-follow directions for making homemade zucchini muffins with walnuts right in your own kitchen.
Be sure and read to the bottom of the post where there is a detailed recipe card, a printable option, and a pin it button so you can save this muffin recipe for later.
- Preheat the oven to 400 degrees F. Line a muffin pan with muffin/cupcake liners or spray each muffin tin with cooking spray. I recommend using muffin liners for best results.
- In a medium-sized mixing bowl, add the shredded zucchini (juice and all, don’t drain it), eggs, sugar and melted butter. Stir until combined. Set aside and allow the wet ingredients to sit for 5 minutes. You will see sort of a ‘froth’ on top and that’s exactly what we want.
- In a separate smaller bowl, whisk together the flour, cinnamon, baking powder, and chopped walnuts.
- Add the dry ingredients into the wet ingredients and mix with a wooden spoon, or silicone spatula, just until combined. Don’t overmix.
- Scoop the batter into the prepared muffin tins, filling each one about 2/3 of the way full. You should be able to get 15 muffins from the batter.
- Bake the zucchini muffins for 12-17 minutes or until they begin to get golden brown and a toothpick inserted in the center comes out with crumbs. You can also light touch the top of each muffin and it should spring back.
- Remove the muffins from the oven and allow them to cool in the muffin pan for 10 minutes. Remove them to a cooling rack to cool completely, or eat one warm!
Zucchini Muffins FAQ’s
- How To Store Zucchini Muffins : These muffins should be stored at room temperature, in an airtight container or bag, for 3-4 days.
- How To Freeze These Muffins : I recommend wrapping each muffin individually, in foil or plastic wrap, and then storing them inside a freezer safe bag. They can freeze for 5-6 months. Allow them to thaw at room temperature before eating, warm it up in the microwave, or let them thaw in the fridge overnight.
- Can I Make Any Changes To This Recipe? : You can switch up this recipe by adding in different add-ins, instead of the walnuts or use half walnuts + half of something else, like milk chocolate chips or white chocolate chips. You can also use dried cranberries, chopped pecans, or leave the nuts out all together and use mini chocolate chips instead. Make sure that you are using the same amount of add-ins that the recipe calls for (which is 1 cup).
- Serving Suggestions : I love spreading some butter on the muffin before eating it. Honey butter is another great option. These are best eaten warmed (I think anyways) so I always warm up leftovers in the microwave.
Expert Tips
Here are a few of my tips so that you can have success recreating this recipe in your own kitchen ♥
- When making muffins it’s important to not overmix the batter or work it too hard when combined the wet ingredients + dry ingredients. This will result in tougher and more dense muffins. Use a light hand to gently mix just until you see no more flour pockets or streaks remaining in the batter.
- I always recommend using these amazing parchment paper liners when making any muffin or cupcake recipe.
- I absolutely love this muffin tin pan and personally own 3 of them myself! They bake up so evenly and I am convinced that muffins and cupcakes just bake up so much better when using a good quality pan. There is also a matching cooling rack, which if you know me, then you know that I love matching sets in my kitchen.
Zucchini Walnut Muffins
Sneak in a serving of veggies with these Zucchini Walnut Muffins! Moist zucchini muffins with the added crunch of chopped walnuts throughout.
Ingredients
- 2 cups grated zucchini (do not drain the juices)
- 2 large eggs
- 1â…“ cups granulated sugar
- 12 tablespoons salted butter melted
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 400℉. Line a muffin tin with muffin liners or spray with cooking spray.
- In a small mixing bowl, add the grated zucchini (juice and all), eggs, sugar, and melted butter. Stir together to combine. Set the bowl to the side and allow it to rest for 5 minutes. You will notice a sort of 'froth' layer on top and that's what we want to happen.2 cups grated zucchini, 2 large eggs, 1â…“ cups granulated sugar, 12 tablespoons salted butter
- In a separate, larger mixing bowl, whisk together the flour, cinnamon, baking powder, and chopped walnuts until combined.2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1½ teaspoons baking powder, 1 cup chopped walnuts
- Add the dry ingredients into the wet ingredients bowl and stir gently, with a wooden spoon or spatula, just until combined and no flour streaks or pockets remain in the batter.
- Scoop the muffin batter into each muffin liner, filling each one about 2/3 of the way full (slightly over halfway).
- Bake for 12-17 minutes or until they begin to get golden brown and a toothpick inserted into the center comes out with crumbs on it and not wet batter. You can also lightly touch the top of a muffin and it should spring back when they're properly cooked.
- Remove the muffins from the oven and let them cool in the warm pan for 10 minutes before removing them to a cooling rack to cool completely, or eat one warm!
Notes
Butter : If using unsalted butter then you may want to add some salt in with the dry ingredients. I would use 1/4-1/2 teaspoon of kosher salt or sea salt. 12 tablespoons of butter is equal to 1 stick + 1/2 stick of butter or also 3/4 cup butter.Â
Zucchini : Use a cheese grater to grate the zucchini. You can use either the fine side of the grater or the larger/coarser side of the grater. I prefer the fine side so the shreds of zucchini are smaller and harder for my kids to see! Make sure to not drain the juices from grating the zucchini. Add the shredded zucchini + all the juices into the mixing bowl.Â
Nutrition
Calories: 274kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 84mg | Potassium: 149mg | Fiber: 1g | Sugar: 18g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.