Cranberry Orange Zucchini Muffins
These delightful muffins combine the fresh zest of orange with moist zucchini and a touch of sweetness, making them a perfect holiday treat. Enjoy them for breakfast or as a cozy snack!
Equipment
- muffin tin
- Mixing bowls
Ingredients
Muffin Batter:
- 1 cup zucchini finely grated and squeezed to remove extra moisture
- 1 medium orange zested and juiced
- 3/4 cup white granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Add-ins:
- 1/2 cup dried cranberries
- 1/4 cup walnuts chopped
Instructions
- Begin by preheating your oven to 350°F and prepare a 12-cup muffin tin with paper liners for easy removal.
For Muffin Batter:
- Grate the zucchini finely until you have about 1 cup, then wrap it in paper towels or a kitchen cloth to eliminate excess moisture.
- In a large mixing bowl, combine the orange zest and juice with the grated zucchini, sugar, vegetable oil, eggs, and vanilla. Mix until well combined.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Gently mix these dry ingredients into the wet mixture until just incorporated.
- Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed within the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 16 to 19 minutes, or until a gentle push on top springs it back.
- Allow the muffins to cool completely on a wire rack before removing them from the liners to avoid sticking.