Recipe by SHORECOOK
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
1 1/2 cups
1 1/2 teaspoons
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 :)
I will probably not make this recipe again. It was dry. I didn't think 1 cup of zucchini was enough or perhaps it needed cooking oil. Maybe it was because i used a cup of dried cranberries.
Loved them! I just added some nutmeg and cinnamon but they were wonderful. Gave one to my daughters 10 year old friend and she loved them and had no clue they had veggies in them :) Thank you so much
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!!!!
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!
I made the recipe exactly as listed. They were moist and flavorful. Anytime SHORECOOK creates a recipe it is sure to be good. I used frozen cranberries.
Wow, what a great flavor. I was a little concerned that the fresh berries would be too tart, but not a chance. Love the flavor. I will definitely be making the again soon.
Very tasty! I especially like the tanginess the cranberries add to the recipe. I replaced the margarine with 1/4 cup oil and 1/4 cup applesauce, and also cut the sugar a little. I only made half of the topping, and that was enough. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Farm Fresh Zucchini Cranberry Nut Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 120
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
These healthy muffins are packed with carrots, zucchini, nuts, and raisins.
Blueberries and zucchini are married perfectly in these summertime loaves!
These Savory Zucchini and Chard Muffins are just right for brunch or lunch.