If you’re looking for a treat that feels like a bite of sunshine, these Pineapple Walnut Zucchini Muffins are your golden ticket. Picture this: moist and tender zucchini, juicy pops of pineapple, and the buttery crunch of walnuts, all wrapped up in a perfectly spiced muffin. Not only do you get a satisfying balance of flavors and textures, but you’ll also sneak in a bit of veggie goodness, making this a recipe that feels as wholesome as it is delightful. Whether you’re planning a brunch spread or just craving something special with your morning coffee, Pineapple Walnut Zucchini Muffins deliver that homemade happiness every time.

Pineapple Walnut Zucchini Muffins Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep it simple but oh-so-flavorful. Every ingredient in these muffins plays a starring role, from lending sweetness and moisture to giving crunch and lift. Here’s what you’ll need and why it matters:

Zucchini: Grated and squeezed dry, it keeps the muffins super moist without tasting “veggie!”
Crushed Pineapple: Drained well, these lovely bits add natural sweetness and a cheerful tropical note.
Chopped Walnuts: They bring buttery richness and just the right amount of crunch.
Eggs: The backbone of fluffiness and structure—use large eggs for best results.
Vegetable Oil: Makes sure these muffins turn out wonderfully tender; canola oil works too.
Granulated Sugar: Sweetens everything without overpowering the fresh flavors.
Vanilla Extract: Adds a warm, fragrant undertone that ties it all together.
All-Purpose Flour: Provides the essential base for that perfect muffin crumb.
Baking Soda: Helps the muffins rise tall and light.
Baking Powder: Gives an extra lift for fluffier results.
Ground Cinnamon: Adds warmth and subtle spice that complements the fruity flavors.
Salt: Just a pinch makes all the sweet and nutty notes pop!

How to Make Pineapple Walnut Zucchini Muffins

Step 1: Preheat and Prepare

Start by heating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners or give each cup a generous mist of nonstick spray. This keeps the Pineapple Walnut Zucchini Muffins from sticking and makes cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract. The mixture should look smooth and glossy—this is your sweet, creamy base for unbeatable muffin texture.

Step 3: Incorporate the Zucchini and Pineapple

Take the grated zucchini (make sure you’ve squeezed it dry in a clean towel or using your hands) and the drained crushed pineapple. Stir them gently into your wet mixture. These two ingredients bring so much moisture and lovely little flecks of color to every bite.

Step 4: Combine the Dry Ingredients

In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This dry blend will ensure every Pineapple Walnut Zucchini Muffin rises beautifully and is full of balanced flavor.

Step 5: Bring Everything Together

Pour the bowl of dry ingredients into the wet mixture. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix—this is the secret to soft, tender muffins instead of dense, chewy ones.

Step 6: Add the Walnuts

Fold in the chopped walnuts until evenly distributed. You’ll want little pockets of crunchy walnut goodness dotted throughout each muffin.

Step 7: Portion and Bake

Scoop the batter into your prepared muffin tin, aiming to fill each cup about three-quarters full. Pop the tin into your preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are perfect).

Step 8: Cool and Enjoy

Let the muffins cool in the pan for five minutes, allowing them to set and release more easily. Then transfer them to a wire rack to cool completely—or sneak one warm for the ultimate treat!

How to Serve Pineapple Walnut Zucchini Muffins

Garnishes

Take these Pineapple Walnut Zucchini Muffins up a notch by sprinkling a few extra chopped walnuts over the tops right before baking, or dust them with a little powdered sugar once cooled. For a fresh zing, a bit of finely grated lemon zest is always a winner.

Side Dishes

Pair your muffins with creamy Greek yogurt and fresh fruit for a well-rounded breakfast, or serve alongside a piping hot mug of coffee or tea. They also shine next to a simple green salad during brunch for a sweet-salty balance.

Creative Ways to Present

Arrange Pineapple Walnut Zucchini Muffins on a pretty cake stand for gatherings, or pack them in a lined basket for a charming picnic treat. For something extra special, slice and spread with soft cream cheese or a dollop of honey butter.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, transfer leftover muffins to an airtight container. They’ll stay moist and delicious at room temperature for up to three days, or in the refrigerator for up to five days—perfect for grab-and-go snacks!

Freezing

Pineapple Walnut Zucchini Muffins freeze beautifully. Wrap each cooled muffin individually in plastic wrap, then pop them all into a freezer bag or container. Freeze for up to three months; just thaw overnight in the fridge or at room temperature.

Reheating

To enjoy that just-baked warmth, microwave a muffin for 10 to 15 seconds, or reheat in a 300°F oven for about five minutes. This brings back the lovely moist texture and revives their incredible aroma.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can substitute fresh pineapple—just crush and drain it well to mimic canned consistency, making sure not to add too much juice so your muffins aren’t overly wet.

Are there gluten-free options for this recipe?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend, and your Pineapple Walnut Zucchini Muffins will still come out fluffy and full of flavor.

What’s the best way to grate zucchini for muffins?

Use the coarse side of a box grater for the best balance of texture and moisture. Be sure to squeeze out excess water with a kitchen towel—this step is key for perfect muffins.

Can I substitute a different nut for walnuts?

Definitely! Pecans are a fabulous stand-in, providing a similarly buttery crunch. You can also leave out the nuts entirely if desired, especially for nut allergies.

How do I know when my muffins are done?

The tops should spring back when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs—avoid waiting until it’s bone dry.

Final Thoughts

There’s just something joyful about baking a batch of Pineapple Walnut Zucchini Muffins for yourself or loved ones. Give this recipe a try, and get ready for the kind of moist, flavorful muffins that disappear before you know it—don’t be surprised if you’re already thinking about your next batch before the first one is gone!

Pineapple Walnut Zucchini Muffins Recipe

★★★★★

4.7 from 13 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

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

Instructions

Preheat oven to 350°F and line a 12-cup muffin tin or spray with nonstick spray.
Whisk eggs, oil, sugar, and vanilla in a large bowl until smooth.
Stir in zucchini and pineapple until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Add dry ingredients to the wet mixture and stir until just combined—do not overmix.
Fold in chopped walnuts gently.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can add a sprinkle of cinnamon sugar on top before baking for extra flavor.
These muffins freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 15g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: Pineapple Walnut Zucchini Muffins, Zucchini Muffins Recipe, Homemade Muffins, Breakfast Recipe, Snack Recipe