I created this original zucchini, cranberry, and nut muffin recipe to knock the socks off my farmer friend, Steve, who has kept me well supplied with zucchini.
Ingredients
- all-purpose flour: 6 Tbsp
- brown sugar: 0.25 cup
- butter: 2 Tbsp
- white sugar: 1 cup
- margarine: 0.5 cup (softened)
- egg: 1 piece
- ½ teaspoons vanilla extract: 1 piece
- ½ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- zucchini: 1 cup (grated)
- cranberries: 1 cup
- walnut pieces: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
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Make the topping: Mix flour and brown sugar together in a bowl. Cut in butter until the mixture resembles pea-sized crumbs.
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Make the muffins: Beat sugar and margarine in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
