Cranberry Walnut Zucchini Muffins

Cranberry Orange Walnut Zucchini Muffins are the perfect muffin recipe for using summer zucchini while dreaming about cozy fall flavors.

There are some recipes that seem to fit perfectly into more than one season, and these Cranberry Orange Walnut Zucchini Muffins are one of them. Fresh zucchini is at its peak during the summer months, but the combination of tart cranberries, warm cinnamon, and crunchy walnuts creates a flavor profile that feels right at home during fall as well. If you’re the type of person who starts thinking about pumpkin patches and colorful leaves while your garden is still overflowing with zucchini, this is the zucchini muffin recipe for you.

These muffins have the best of both worlds. The zucchini keeps them moist and tender, while the cranberries add little bursts of sweetness and tang. The walnuts provide texture and richness that complement the warm spices beautifully. Whether you enjoy one with your morning coffee, pack one for an afternoon snack, or serve them at a weekend brunch, this batch is sure to disappear quickly.

While zucchini muffins are often thought of as a way to use up garden produce, they also offer a nice balance of flavors and nutrition. The fresh zucchini adds moisture to the batter without making the muffins heavy, and the combination of fruit, nuts, and warm spices makes every bite feel satisfying.

Ingredients

For the Muffins

grated fresh zucchini, lightly squeezed

eggs

vegetable oil

brown sugar

vanilla extract

Zest of 1 orange

cups flour

teaspoon baking soda

teaspoon baking powder

½ teaspoon salt

2 teaspoons cinnamon

1 cup cranberries

1 cup walnuts, chopped

For the Crumble Topping

flour

brown sugar

walnuts

cinnamon

unsalted butter, cold

orange zest

Equipment Needed

12-cup muffin pan

Large mixing bowl

Small bowl

Measuring cups and spoons

Box grater or zesting tool

Knife

Wire rack

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners or lightly grease the pan.

2. In a large bowl, whisk together the eggs, oil, brown sugar, vanilla, and orange zest until smooth.

3. Stir the grated zucchini into the wet ingredients until evenly combined.

4. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

5. Add the dry ingredients to the zucchini mixture and stir just until combined. Do not overmix the batter.

6. Gently fold in the cup of cranberries and cup of walnuts until evenly distributed throughout the batter.

7. In a small bowl, combine the flour, brown sugar, orange zest, and unsalted butter. Use your fingers or a fork to create coarse crumbs.

8. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the crumble topping over each muffin.

9. Bake for 18 to 22 minutes or until a knife inserted into the center comes out with only a few moist crumbs attached.

10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.

Storage

Store leftover muffins in an airtight container at room temperature for up to three days.  You can also store them in the fridge for up to a week. For longer storage, freeze the muffins for up to three months and thaw as needed. Heat up in the microwave when you want to enjoy a muffin for breakfast, lunch, or a snack.

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Cranberry Walnut Zucchini Muffins

Cranberry Orange Walnut Zucchini Muffins are the perfect muffin recipe for using summer zucchini while dreaming about cozy fall flavors.

Ingredients

• 1.5 cups grated zucchini
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup dried cranberries
• 1/2 cup walnuts
• 1-2 tbsp oranze zest

Crumble topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons cold butter

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners or lightly grease the pan.

2. In a large bowl, whisk together the eggs, oil, brown sugar, vanilla, and orange zest until smooth.

3. Stir the grated zucchini into the wet ingredients until evenly combined.

4. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

5. Add the dry ingredients to the zucchini mixture and stir just until combined. Do not overmix the batter.

6. Gently fold in the cup of cranberries and cup of walnuts until evenly distributed throughout the batter.

7. In a small bowl, combine the flour, brown sugar, orange zest, and unsalted butter. Use your fingers or a fork to create coarse crumbs.

8. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the crumble topping over each muffin.

9. Bake for 18 to 22 minutes or until a knife inserted into the center comes out with only a few moist crumbs attached.

10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.

Recipe Notes

Lightly squeezing the zucchini helps prevent excess moisture while still keeping the muffins tender. The orange zest brightens the overall flavor profile and pairs beautifully with the cranberries. If you prefer a sweeter muffin, a simple orange glaze can be drizzled over the cooled muffins before serving.

Whether you’re harvesting zucchini from the garden in July or looking ahead to your favorite fall flavors in September, this easy recipe delivers a delicious combination of seasonal ingredients that works year-round.

Did you make these hearty and satisfying cranberry walnut zucchini muffins? I would love to hear how they turned out for you!  Please comment below this blog post or tag me on social media and let me know how you liked them!  You can find me on Facebook and Pinterest.