These muffins were pretty perfect if you ask me. Everything was just right about them. The taste, the texture… This recipe will be one I go back to again and again. Even Cam’s vegetable phobic work mate was left begging for the recipe. This is for you, Carl.

I believe this recipe was originally Martha Stewart’s. Here’s what I did:

Zucchini Cranberry Muffins

Zucchini Cranberry Muffins

  • 1 3/4 c All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 Eggs
  • 3/4 cup Sugar
  • 1/2 cup Veg Oil (I used non-gmo Canola)
  • 1 tsp Vanilla
  • 1 cup Shredded Zucchini
  • 1/2- 3/4 cup Cranberries (I used frozen)
  1. Preheat oven to 375’F and grease a 12 muffin tin.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  3. In a large bowl, whisk eggs. Beat in sugar and oil. Mix in vanilla and zucchini.
  4. Add dry to wet and combine until just moist. Don’t over mix! Fold in cranberries.
  5. Fill muffin tin for 10-12 muffins. Bake for 25-30 minutes.
  6. When muffins are baked, tip muffins sideways in the pan so they don’t sweat underneath.

Zucchini Cranberry Muffins

9 Responses to Zucchini Cranberry Muffins

  1. angelina says:

    love your photo.
    i have found marthas recipes to have an enormous amount of sugar..

  2. Debbie says:

    Oh these look so good. So, you used plain cranberries…not dried or sweetened?
    We love muffins!!! Will have to try these.

  3. jenny says:

    Super yum. I love all muffin recipes that call for zucchini. I even have a chocolate peanut butter one (maybe it’s Martha, too?) that is incredible. I’m going to have to try this next time I have zukes. Do you think blueberries would be good or would the flavor be off? I have oodles of blueberries I need to use before the picking season begins!

  4. Anna says:

    great muffins! just made them with raisins as I didn’t have cranberries. I only added half sugar because that’s what I usually do when baking. Perfect as you said! I really like your recipes!

  5. Annie says:

    I haven’t made too many Martha recipes but I bet the sugar is in part what makes it so tasty. I didn’t put quite as much as the recipe called for and it was still delicious!

    Yes, I used frozen unsweetened cranberries. I love muffins too and don’t make them nearly enough!

    I wonder what blueberries would taste like with zucchini?

  6. Rea says:

    My Spanish husband is going to LOVE these. You don’t find muffins or cranberries here but he is now officially addicted to both. I go to Gibralter just to buy cranberries.

  7. Annie says:

    Ha! Gibralter is good for so many things, eh? Chocolate chips, cranberries….

  8. Julie says:

    Yummy! I like the tartness of the cranberries. I added almond flavouring instead of vanilla, because I was out from other baking this am… worked well.

  9. Ashley Johnson says:

    These are yummy. I have been making them to use up frozen zucchini from last summer and canned apple sauce from last fall (I’ve exchanged the oil with applesauce).

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