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The Best Zucchini Muffins

These zucchini muffins have a crispy top and tender center studded with cranberries and almonds. Don't miss them!

Course Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins


  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/3 cup oil
  • 1/4 cup peach jam or jelly
  • 1 teaspoon vanilla
  • 1 small zucchini, shredded and drained (I used half of a large zucchini)
  • 3/4 cup dried cranberries
  • 1/2 cup chopped almonds (I used roasted, salted almonds)


  1. Preheat the oven to 400 degrees. Grease or line a standard muffin tin and set aside.

  2. Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.

  3. Add the remaining ingredients and stir until just combined.

  4. 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.

Recipe Notes

Adapted from Williams-Sonoma Collection: Muffins