These delightful cranberry almond zucchini mini muffins are full of dried cranberries and sliced almonds and can be a great way to use up all your end-of-summer zucchini!
I’ve been on a bit of a muffin kick lately.
Specifically, a *zucchini* muffin kick.
It’s not difficult, given the fact that I still have several bags of frozen shredded zucchini stacked in two-cup portions in my freezer.
This past weekend I made another batch of zucchini mini muffins, but this time I skipped the cinnamon and nutmeg, and instead used dried cranberries and sliced almonds. (And eggs this time.)
If you’ve ever made a baked good with “stuff” in it (e.g., chocolate chips, nuts, etc.), and you’ve noticed that the “stuff” sinks to the bottom, I’ve got a simple fix for you!
See that photo of the mixing bowl above?
Mix the “stuff” (in this case, cranberries and almonds) in with your dry ingredients. The light, dusty, floury coating will keep everything from sinking in the batter once you mix in the wet ingredients.
I’m a big fan of simple fixes.
Once baked, we keep these available for quick breakfasts and grab-and-go snacks.
My daughter likes to eat these mini muffins with a slathering of cream cheese, and I often pack three or four of them in her lunch, in lieu of a traditional sandwich.
I store the muffins on the counter or in the refrigerator because we’ll go through an entire batch in a week; but, these muffins also freeze well too.
Just pull a few out of the freezer, zap them in the microwave for fifteen seconds or so, and voilà! Breakfast in a flash.
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable or canola oil
- 1 tablespoon pure vanilla extract
- 1 cup dried cranberries
- 1/2 cup sliced almonds
- Preheat your oven to 325°F and use a non-stick spray to coat 2 mini muffin tins.
- Whisk the flour, baking soda, baking powder, salt and cardamom together in a large bowl. Add the cranberries and almonds, whisking gently until the cranberries are lightly coated.
- In a separate bowl, use a hand-held mixer to beat the eggs and sugar until the mixture becomes creamy (about 2 minutes). Pour the wet ingredients into the dry ingredients, and continue mixing with the handheld mixer until everything is just combined. The batter will be thick.
- Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should moisten up the batter and make it easier to mix.
- Use a small scoop to fill each mini muffin tin spot to about 3/4" full, and then bake them for 25 minutes, or until they're golden on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes before removing them to a rack to finish cooling completely. Makes about 48 mini muffins.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 129mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g