Zucchini and Walnut Muffins

    Zucchini and Walnut Muffins

    (110)
    4saves
    1hour


    103 people made this

    These are a nutritious muffin with lots of subtle spicing to give them a professional taste. The walnuts provide a gentle textual contrast.

    Ingredients
    Serves: 12 

    • 2 1/4 cups (340g) plain flour
    • 1 cup (220g) white sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 115g butter
    • 1/4 cup (60ml) milk
    • 2 eggs, lightly whisked
    • 1 1/2 cups grated zucchini
    • 1 teaspoon vanilla essence
    • 1/2 cup chopped walnuts
    • 1/4 cup (50g) brown sugar

    Directions
    Preparation:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease and flour a muffin tray or use muffin cases.
    2. In a large bowl combine flour and sugar. Stir in baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
    3. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool.
    4. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in milk, eggs, zucchini and vanilla. Stir until well combined. Fold in walnuts.
    5. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
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    Reviews and Ratings
    Global Ratings:
    (110)

    Reviews in English (110)

    0

    I was looking for a recipe like this - haven't made it yet ( so rating just to add review ) *** step 3 is out of order and should come last if anyone is making these!  -  30 May 2015

    by
    93

    We made this recipe a bit healthier...a delicious breakfast treat! I used freshly ground whole wheat instead of white flour, cut the sugar down to 1/2 cup, used 2 teaspoons of cinnamon (kept nutmeg at 1 tsp), upped the salt to 1 tsp (but used yummy sea salt), used cold butter in place of shortening, used 1/2 cup plain yogurt as we didn't have sour milk on hand, used 2 cups zucchini, and a whole cup of the walnuts. I could not even stir the batter, it was so thick, and so added a splash of milk -- worked like a charm. These muffins were not light and fluffy as others attested to, no doubt because of the whole wheat, butter, and extra nuts. They were hearty, tasty, and very satisfying. We will make these often!  -  23 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    46

    With just a few changes/additions, these are my family's favorite breakfast on the go! I substitute 1 C whole wheat flour and 1/2 shredded apple and one shredded carrot for 1/2 C of the zucchini. I also heap the t of cinnamon and have switched to pumkin pie spice (as I was out of nutmeg). It adds a little zing and they are super moist! IQF them on a cookie sheet for about 10 minutes after they are completely cooled and then throw them in a Ziploc for easy storage. When someone wants one, zap it at 50% power for 30 sec and full power for 15. It's just like they were straight out of the oven! Thanks for this one!  -  08 Aug 2005  (Review from Allrecipes USA and Canada)

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