These colorful muffins have a perfect blend of flavors that have such a wonderful taste and smell while baking it's hard to let them cool before devouring one.
Cranberries are a pretty nice addition to a holiday table not only with flavors but colors that are the perfect blending for a Christmas morning breakfast.
Muffins for Breakfast
What better fall muffin than these colorful yet flavorful cranberry and zucchini muffins?
I love the fact that leaving a little green stripe on the zucchini brings them to the perfect colors for a Christmas morning special treat.
The muffins are a great gift for someone hard to buy for also.
Make a double batch these go quickly!
Tips:
- Don't over-mix the batter
- Measure everything as stated
- Keep them in airtight containers because of the zucchini moisture
- Always preheat your oven
- use silicone pretty tart molds for a pretty individual muffin for gift-giving
- the less you step in stirring the better for a nice textured muffin
Cranberries and Fruits
I love the fact you can use dried, frozen, or fresh cranberries.
Also if you're not a fan of cranberries just substitute blueberries those are another great substitute for the tangy cranberry flavor.
Any fruits chopped or dried can be used in combination with the zucchini.
Other Fruit Substitutions
- mango chopped or papaya
- diced apples
- diced pears
- chopped pineapple
- fresh chopped cherries
- finely chopped nuts with dates or figs
Ingredients You Will Need
- flour
- white sugar
- baking powder
- baking soda
- cinnamon
- pumpkin pie spice
- salt
- shredded zucchini
- milk
- butter softened
- egg beaten
- orange, zested
- frozen, fresh, or dried cranberries
- optional: coconut, nuts
Cranberry Zucchini Muffins Pin for later
Muffins and Pans to Use
Yield: 12
Cranberry Orange Zucchini Muffins
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Cranberry Zucchini Muffins are bursting with the taste of fall with cinnamon spice and fresh orange zest
Ingredients
- 2 cups flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup shredded zucchini
- 2/3 cup milk
- 1/3 cup butter softened
- 1 large egg beaten
- 1 orange, zested
- 1 cup frozen, fresh, or dried cranberries
- optional: 1/2 cup shredded coconut and 1/2 cup walnuts, pistachios or pecans chopped
Instructions
- Heat oven to 350 degrees.
- Spray the muffin tins with oil spray or use muffin paper liners.
- In a bowl add the sugar and softened butter and blend until evenly mixed together.
- Beat in the eggs and milk until blended.
- In another large bowl, whisk the flour, baking powder, and baking soda with the cinnamon, nutmeg, and salt.
- Gently fold in the wet mixture with a spatula into the dry mixture.
- Again gently fold zucchini, orange zest, and berries (walnuts and coconut if used).
- Fill the muffin cups 2/3 full.
- Bake around 15 to 20 minutes until the middles spring back.
Nutrition Facts
Calories
246.93Fat (grams)
8.66Sat. Fat (grams)
3.97Carbs (grams)
39.73Fiber (grams)
1.94Net carbs
37.8Sugar (grams)
21.2Protein (grams)
4.37Sodium (milligrams)
266.8Cholesterol (grams)
30.69
Cranberry Zucchini Muffins Pin for later
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