These zucchini muffins have a crispy top and tender center studded with cranberries and almonds. Don't miss them!
Preheat the oven to 400 degrees. Grease or line a standard muffin tin and set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
Add the remaining ingredients and stir until just combined.
Divide the batter between the 12 muffin cups. Bake for 20 minutes or until the tops are golden brown and spring back when gently pressed.
Adapted from Williams-Sonoma Collection: Muffins