The Best Zucchini Muffins
I have made a LOT of muffins in my day and so it’s hard for me be really blown away by a new muffin recipe.
But then last week, I was scrambling to make dinner and I had mostly all the ingredients for this zucchini muffin recipe and when they came out of the oven and we all inhaled them at dinner.
They are SO good.
The crispy top is especially good, but the inside is also stand-out filled with dried cranberries and almonds.
I can’t wait for the zucchini plants in our gardens to start going crazy this summer so I can make these zucchini muffins with our own home-grown zucchini.
They’re a fantastic snack or breakfast or companion to a bowl of soup and they freeze beautifully.
The Best Zucchini Muffins
The Best Zucchini Muffins
These zucchini muffins have a crispy top and tender center studded with cranberries and almonds. Don't miss them!
Ingredients
- 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)
Instructions
-
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.
Recipe Notes
Adapted from Williams-Sonoma Collection: Muffins
If you liked this zucchini muffin recipe, you might like these recipes too:
Photos by Heather Mildenstein
