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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.