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Delightful Cranberry Almond Zucchini Mini Muffins

These delightful mini muffins take advantage of fresh zucchini, tart dried cranberries, and crunchy almonds for an irresistible treat perfect for a breakfast, snack, or dessert. The addition of cardamom and lemon zest provides a bright and flavorful profile.
3
45 min
TOTAL TIME
113
CALORIES
$0.33
PER SERVING
Delightful Cranberry Almond Zucchini Mini Muffins
Directions
10 STEPS
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 325°F and generously spray 2 mini muffin tins with non-stick cooking spray.
2
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom and lemon zest.
3
Gently fold in the dried cranberries and sliced almonds, ensuring even distribution throughout the mixture.
4
In a separate bowl, beat the eggs and brown sugar with a hand mixer until creamy, about 2 minutes.
5
Add the vegetable oil and vanilla extract to the egg mixture and continue to beat until combined
6
Pour the wet ingredient mixture into the dry mixture, and stir with a wooden spoon or spatula just until combined. The batter will be thick.
7
Gently fold in the shredded zucchini, allowing its moisture to loosen the batter.
8
Scoop the batter into each mini muffin tin, filling each about 3/4 full.
9
Bake for 25 minutes, or until golden on top and a toothpick inserted into the center of a muffin comes out clean.
10
Allow the muffins to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Health Info
Macros
13g
CARBS
5g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
EGGS
TREE NUTS
WHEAT
Frequently Asked Questions
What are Zucchini Muffins?
What ingredients do I need to make Zucchini Muffins?
How do I prepare the zucchini for the muffins?
Can I substitute any ingredients in the recipe?
How can I adjust the consistency of the batter?
How can I prevent my muffins from sticking to the pan?
How should I store leftover muffins?
Any tips for making the perfect Zucchini Muffins?