Farm Fresh Zucchini Cranberry Nut Muffins Recipe - Allrecipes.com
Farm Fresh Zucchini Cranberry Nut Muffins Recipe
  • READY IN 45 mins

Farm Fresh Zucchini Cranberry Nut Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 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 :)

 
Most Helpful Critical Review
Aug 02, 2014

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.

 

25 Ratings

Aug 07, 2013

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

 
Jul 20, 2013

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.

 
Mar 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!

 
Jul 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!!!!

 
Aug 28, 2013

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.

 
Jul 18, 2013

I followed the recipe exactly and they are fantastic. Thank you SHORECOOK for the delicious recipe. I will be making these again this weekend.

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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