Description
Moist zucchini muffins packed with warm spices, cranberries, and walnuts. Perfect for breakfast, snacks, or meal prep.
Ingredients
Scale
- 2 large eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups grated zucchini
- 3/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F and prepare a muffin pan.
- Whisk eggs, sugar, and vanilla in a large bowl.
- Stir in grated zucchini and melted butter.
- Mix flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in another bowl.
- Combine wet and dry ingredients gently.
- Fold in walnuts and dried cranberries.
- Fill muffin cups nearly full.
- Bake for 22 to 30 minutes until golden brown.
- Cool for 5 minutes in the pan.
- Transfer to a wire rack and cool completely.
Notes
- Do not overmix the batter.
- Toast walnuts for extra flavor.
- Store in an airtight container for best freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 334
- Sugar: 25
- Sodium: 180
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 48