Farm Fresh Zucchini Cranberry Nut Muffins

Farm Fresh Zucchini Cranberry Nut Muffins

24
SHORECOOK 384

"Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off."

Ingredients 45 m {{adjustedServings}} servings 283 cals

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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  2. Mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.
  3. Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  4. Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle topping mixture onto the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Tips & Tricks
Fresh Cranberry Relish

This no-cook sauce is like a delicious seasonal fruit salad.

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Reviews 24

  1. 29 Ratings

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weeble
9/6/2013

These muffins are INCREDIBLE! I didn't have any nuts and I used dried cranberries. I also added one and a half tsp. of apple pie spice. one tsp. would have done the job. these muffins are very moist which almost puts them on the rich scale. YUM, oh and the streusel topping? THE BOMB! thanks so much shorecook for sharing your wonderful recipe :)

MelBene
7/29/2013

Very Yummy!!!!! made it a bit healthier with unsalted butter(instead of margarine). Also, used 1 cup of mashed banana(instead of sugar) + 2packets of Stevia. And added 1/2tsp. Cinnamon and 1/4 tsp. Nutmeg. Moist and delicious!!!!

Tammy Lynn
3/11/2014

These turned out wonderfully. I used butter instead of margarine and pecans instead of walnuts. My husband, who says he doesn't especially like muffins, loved these and so did all the guys at his work. I was going to add apple pie spice as suggested by someone, but I forgot. I will make these again and will probably add the spice and throw in some more cranberries--I loved the tart flavor they added. The topping made too much for me for the 12 muffins, so I froze the rest to use later. The only issue I had was that the batter was super thick, almost like cookie dough. I couldn't "fold" the zucchini mixture into it. I was glad I hadn't pressed any of the water out of my zucchini. I had to use the hand mixer to incorporate it all in the batter. I was a little concerned with how thick the batter still was, but they turned out beautiful, moist and delicious! *Update- these froze very well!