I created this original zucchini, cranberry, and nut muffin recipe to knock the socks off my farmer friend, Steve, who has kept me well supplied with zucchini.
Ingredients
- 6 tablespoons all-purpose flour
- 0.25 cups brown sugar
- 2 tablespoons butter
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
-
2
Make the topping: Mix flour and brown sugar together in a bowl. Cut in butter until the mixture resembles pea-sized crumbs.
-
3
Make the muffins: Beat sugar and margarine in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
-
4
Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling nearly to the top. Sprinkle topping over each muffin.
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5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts
Per serving
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