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Cranberry-Zucchini Muffins

I was craving something sweet this afternoon and trying to decide what might satisfy me when I remembered I still had quite a bit of zucchini from a friend’s garden.  At first I was thinking of a quick bread but came across an interesting recipe in Martha Stewart’s Baking Handbook for Zucchini-Cranberry Muffins. 
This is a super quick and easy recipe and in no time at all I was enjoying one of these light and moist muffins.  The zucchini provides the moisture, of course, and the cranberries add a great zing! There’s a little cinnamon and vanilla included to add more interest.  They are sweet but not overly so.  They are so easy to pull together I think they may find a place at one of my next brunches!
Zucchini-Cranberry Muffins
adapted from Martha Stewart’s Baking Handbook
1¾ cup flour, 
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 extra-large eggs
1 cup sugar,
½ cup vegetable oil 
1 tsp vanilla
1 generous cup shredded zucchini
¾ cup cranberries
Preheat oven to 375°F. Butter a 12 serving muffin pan. 
Mix all dry ingredients in small bowl and set aside.
Put all wet ingredients in bowl and whisk by hand or mix on low speed in an electric mixer. Add the zucchini and blend until evenly distributed.
Add the dry ingredients all at once.  Stir just until moistened.  Add the cranberries and gently stir until incorporated. 
Divide the batter between the 12 muffin cups. 
Bake for 25 to 30 minutes, just until tester comes out clean.  Cool the pan on a rack for 10 minutes, then remove muffins from pan and let finish cooling on the rack. 

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