10/16/2024
Don’t let your veggies go to waste. Try this Zucchini Cranberry Muffin recipe. ⬇️
Zucchini Cranberry Muffins
Yield: 12 muffins
1 and 3/4 cups all-purpose flour, spooned & leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons milk(dairy or non dairy)
1 and 3/4 cups shredded zucchini
optional: 1 cup any mix-ins of your liking. I did dried cranberries. (semi-sweet chocolate chips or chopped nuts, raisins, etc)
Preheat oven to 425°F. Spray a 12-count muffin panwith nonstick spray or line with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (the whole time.)
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
