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Pineapple Walnut Zucchini Muffins Recipe

Pineapple Walnut Zucchini Muffins Recipe
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★★★★★

5.1 from 10 reviews

These Pineapple Walnut Zucchini Muffins are a delightful combination of flavors and textures. Moist from the grated zucchini and sweet from the pineapple, with a satisfying crunch from the walnuts, these muffins are perfect for breakfast or as a snack.

Ingredients

Grated Zucchini:

1 cup grated zucchini, squeezed dry

Crushed Pineapple:

1 cup drained crushed pineapple

Chopped Walnuts:

1/2 cup chopped walnuts

Eggs:

2 large eggs

Vegetable Oil:

1/2 cup vegetable oil

Granulated Sugar:

3/4 cup granulated sugar

Vanilla Extract:

1 teaspoon vanilla extract

All-Purpose Flour:

1 1/2 cups all-purpose flour

Baking Soda:

1 teaspoon baking soda

Baking Powder:

1/2 teaspoon baking powder

Ground Cinnamon:

1/2 teaspoon ground cinnamon

Salt:

1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and prepare a 12-cup muffin tin with liners or nonstick spray.
  2. Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, sugar, and vanilla until smooth.
  3. Add Zucchini and Pineapple: Stir in the grated zucchini and drained pineapple until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
  6. Add Walnuts: Gently fold in the chopped walnuts.
  7. Fill Muffin Tin: Scoop the batter evenly into the muffin cups, filling each about 3/4 full.
  8. Bake: Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Pineapple Walnut Zucchini Muffins, Zucchini muffins, Pineapple muffins, Walnut muffins, breakfast muffins

Find it online: https://topreci.com/pineapple-walnut-zucchini-muffins-recipe/