Farm Fresh Zucchini Cranberry Nut Muffins

Studded with walnuts and tart cranberries, these zucchini muffins are big on flavor and texture. They’re perfect for breakfast or a late-day snack.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 278 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 2 tablespoons butter
• 1 cup grated zucchini
• 1 cup cranberries
• 6 tablespoons flour
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1.5 teaspoons baking powder
• 0.5 cup margarine, softened
• 0.5 cup walnut pieces
• 1/4 bup brown sugar

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.

Step 3

Make the topping: Mix flour and brown sugar together in a bowl. Cut in butter until the mixture resembles pea-sized crumbs.

Step 4

Make the muffins: Beat sugar and margarine in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.

Step 5

Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling nearly to the top. Sprinkle topping over each muffin.