Introduction
Pineapple walnut zucchini muffins are a wonderful example of how simple ingredients can come together to create something truly special. These muffins are moist, lightly sweet, and full of texture, making them perfect for breakfast, snacks, or even a light dessert. I first made this recipe while looking for a way to use extra zucchini, and the addition of pineapple completely transformed the result. The pineapple adds natural sweetness and moisture, while the zucchini keeps the muffins tender without overpowering the flavor. Walnuts provide a pleasant crunch that balances the softness of the crumb. What I appreciate most about these muffins is how wholesome they feel while still tasting indulgent. They are easy to make, store well, and are ideal for meal prep or sharing with family and friends.
Why You’ll Love This Recipe
These muffins are moist, flavorful, and packed with texture. They are a great way to incorporate fruits and vegetables into baked goods without sacrificing taste. The recipe is straightforward, adaptable, and produces consistently tender muffins that stay fresh for days.
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Pineapple Walnut Zucchini Muffins That Are Moist, Nutty, and Naturally Sweet
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Moist and flavorful zucchini muffins packed with sweet pineapple and crunchy walnuts, perfect for breakfast, snacks, or a light dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- 1 cup crushed pineapple, drained
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs with granulated sugar and brown sugar until well combined.
- Add vegetable oil and vanilla extract to the egg mixture and mix well.
- Stir in grated zucchini and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- You can substitute walnuts with pecans if desired.
- Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Zucchini
Zucchini adds moisture and tenderness to the muffins without altering the flavor. Finely grated zucchini blends seamlessly into the batter.
Crushed Pineapple
Pineapple provides natural sweetness and extra moisture. It gives the muffins a subtle tropical note that brightens the overall flavor.
All-Purpose Flour
Flour provides structure and ensures the muffins rise properly while remaining soft.
Granulated Sugar
Sugar sweetens the muffins and helps create a tender crumb.
Brown Sugar
Brown sugar adds depth and a hint of caramel-like flavor, complementing the pineapple and walnuts.
Eggs
Eggs bind the ingredients together and help give the muffins structure and lift.
Vegetable Oil
Oil keeps the muffins moist and soft for longer than butter-based batters.
Walnuts
Walnuts add crunch and a nutty contrast to the soft muffin texture.
Baking Soda
Baking soda helps the muffins rise and keeps them light.
Cinnamon
Cinnamon adds warmth and enhances the natural sweetness of the fruit.
Salt
Salt balances the sweetness and sharpens the overall flavor.
Vanilla Extract
Vanilla adds depth and rounds out the flavor profile.
Directions
Step-by-Step Cooking Instructions
Preheat your oven to 175°C and line a muffin tin with paper liners or lightly grease it. Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel. Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. In a separate bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract, mixing until smooth.
Stir in the grated zucchini and crushed pineapple until evenly distributed. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped walnuts gently.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool briefly before transferring them to a wire rack.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes 12 muffins. Preparation time is approximately 15 minutes, baking time is 25 minutes, and cooling time is about 15 minutes.
Storage/reheating
Store the muffins in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. To reheat, warm briefly in the microwave for 10 to 15 seconds.
Variations and Customizations
These muffins are easy to customize. You can substitute walnuts with pecans or omit nuts entirely for a nut-free version. For added sweetness, mix in raisins or shredded coconut. If you prefer a healthier option, replace part of the flour with whole wheat flour, noting that the muffins will be slightly denser.
You can also reduce the sugar slightly, as the pineapple adds natural sweetness. For a spiced variation, add nutmeg or ginger. These muffins can be made as mini muffins by reducing the baking time accordingly.
Nutrition and Dietary Info
| Nutrient | Per Muffin |
|---|---|
| Calories | 240 kcal |
| Protein | 4 g |
| Carbs | 34 g |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 180 mg |
Expert Tips & Customizations
Squeeze excess moisture from zucchini for better texture.
Use well-drained pineapple to avoid soggy muffins.
Avoid overmixing to keep muffins tender.
Toast walnuts lightly for enhanced flavor.
FAQs
Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and drain excess juice.
Do I need to peel the zucchini?
No, the peel is soft and blends well into the batter.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Are these muffins very sweet?
They are mildly sweet and balanced by the nuts and zucchini.
Can I freeze these muffins?
Yes, freeze for up to three months in an airtight container.
Can I use butter instead of oil?
Oil is recommended for moisture, but melted butter can be used.
Why are my muffins dense?
Overmixing or too much moisture can cause density.
Can I add chocolate chips?
Yes, chocolate chips pair well with pineapple and walnuts.
Are these muffins suitable for children?
Yes, they are soft, mildly sweet, and kid-friendly.
Can I make this as a loaf instead?
Yes, bake in a loaf pan for about 50 to 55 minutes.
Conclusion
Pineapple walnut zucchini muffins are a moist, flavorful bake that combines fruit, vegetables, and nuts into a balanced and satisfying treat. Easy to prepare and versatile, they are perfect for breakfast, snacks, or sharing. Once you bake them, they are sure to become a regular favorite in your kitchen.
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