Description
These muffins boast a moist crumb studded with emerald zucchini ribbons, sweet pineapple bursts, and a nutty crunch. Warm notes of cinnamon and nutmeg swirl through each bite, making breakfast feel like a cozy celebration.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until well combined.
- Stir the grated zucchini and drained pineapple into the wet ingredients.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Fold in the chopped walnuts, reserving a few for topping.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full, and sprinkle reserved walnuts on top.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute pecans for walnuts if preferred.
- Make sure to drain the pineapple thoroughly to prevent excess moisture.
- Store muffins in an airtight container at room temperature for up to three days.
- These muffins freeze well for up to two months; thaw at room temperature before serving.