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."
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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 :)
Not what I was expecting at all. If your looking for something sweet, these are the ticket. I'll find a different recipe for zucchini muffins.
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!
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
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.
We loved them but i did change a few things to make them a bit healthier. Instead of 1 1/2 cups of flour I used 1 cup of flour and 1/2 cup of oats. I only used 3/4 cup of sugar and for the 1/2 cup of butter is used 3 tablespoons of butter and 4 tablespoons of vanilla yogurt. I sprinkled the top of the unbaked muffins with a little brown sugar and oats. I did not add nuts just because by girls don't care for them. With my changes the muffins were around 150 calories per muffin.
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.
* 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
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