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Got leftover zucchini in the freezer or a pile on your counter? These cranberry almond zucchini mini muffins are the sweetest way to use them up! Bursting with chewy dried cranberries, crunchy sliced almonds, and a moist zucchini base, they’re perfect for breakfast, school lunches, or quick afternoon snacks.
Best of all, they freeze beautifully—so you can bake once and enjoy them for weeks. Just pop a few in the microwave, slather with cream cheese (my daughter’s favorite!), and you’ve got a wholesome snack in seconds.
Why You’ll Love These Muffins
- Moist & flavorful: Shredded zucchini keeps the crumb tender, while cranberries and almonds add bursts of flavor.
- Kid-approved: Perfect size for lunchboxes or after-school snacks.
- Batch-friendly: Makes 48 mini muffins—bake once, snack all week.
- Freezer-ready: Quick breakfasts on busy mornings.
Cranberry Almond Zucchini Mini Muffins
These delightful mini muffins are full of dried cranberries and sliced almonds, and can help you use up all your end-of-summer zucchini!
Ingredients
- 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
Instructions
- 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.
Recommended Products
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Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
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OXO Good Grips 11-Inch Better Balloon Whisk
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OXO Good Grips Mixing Bowl Set with Black Handles, 3-Piece
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Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
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: 3gThe Secret to Mix-Ins That Don’t Sink
Ever noticed how chocolate chips or nuts sink to the bottom of muffins? The fix is simple: toss your add-ins with the dry ingredients before mixing the wet. That light flour coating helps cranberries and almonds stay evenly distributed, so every bite is full of texture.
Tips for Perfect Mini Muffins
- Drain zucchini lightly: Press gently with a towel to remove excess water.
- Mix until just combined: Overmixing makes muffins tough.
- Portion evenly: Use a small cookie scoop to keep muffins uniform.
- Test for doneness: A toothpick should come out clean.
Storage & Freezing
- Store in an airtight container at room temp for 2–3 days.
- Refrigerate up to 1 week.
- Freeze up to 3 months. Reheat in microwave for 15–20 seconds.
FAQs
Yes! Chop them first and add an extra tablespoon of sugar to balance the tartness.
Not necessary—but peeling gives a smoother texture if you’re sneaking veggies past picky eaters.
Absolutely. Bake at 325°F for 20–22 minutes for standard muffins.
📌 Save This Recipe for Later!
Love these muffins? Don’t forget to save this recipe to Pinterest so you can bake them anytime.
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