Julie'S Zucchini Muffins
Juicy zucchini muffins with warm cinnamon, crunchy walnuts, and sweet raisins, perfect for breakfast, snack, or brunch, offering moist texture and delightful flavors suitable for all ages.
Ingredients
Instructions
- Mix flour, sugar, cinnamon, salt, baking powder, and baking soda until blended.
- Set aside 1/2 cup of chopped walnuts.
- Combine remaining walnuts with raisins and set aside.
- Add grated zucchini to the flour mixture and stir to combine.
- Beat eggs until blended.
- Add eggs to the flour mixture and stir until moistened.
- Fold in the raisin and nut mixture.
- Pour batter into muffin tins and bake at 350°F for 25 minutes.
Tips & Substitutions
For added flavor, consider substituting half of the oil with unsweetened applesauce. You can also reduce the sugar to 1 cup if you prefer a less sweet muffin. If you have only whole wheat flour, it can be used, but it may change the texture slightly. To ensure even baking, use an ice cream scoop to portion the batter into the muffin tins.
Serving Suggestions
Serve these delicious muffins warm with a pat of butter or cream cheese for a delightful breakfast. They pair beautifully with coffee or tea. For a complete meal, consider serving alongside a fresh fruit salad or yogurt. They are also wonderful as a snack or dessert, especially with a drizzle of Hot Peanut Butter Sauce.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, microwave for about 15-20 seconds or warm in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Julie'S Zucchini Muffins contains roughly 808 calories, with 6g protein, 43g carbohydrates, and 71g fat. It is a good source of protein (12% of the Daily Value), iron (12% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts instead of walnuts?
Absolutely! You can substitute walnuts with pecans, almonds, or even sunflower seeds for a nut-free version. Each will offer a unique flavor and texture to the muffins. Just make sure to chop them roughly to maintain a good bite.
What if I don't have raisins?
If raisins aren't available, you can replace them with dried cranberries, chopped dried apricots, or even chocolate chips for a sweeter twist. Each alternative will give a different flavor profile, so feel free to experiment with what you have on hand.
Can I make these muffins vegan?
Yes, you can make vegan zucchini muffins by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using a plant-based oil. Ensure that the sugar used is also vegan, as some sugars may be processed with animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).