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Zucchini Cranberry Nut Muffins

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
12 servings
Zucchini Cranberry Nut Muffins
Ingredients
  • 6 tablespoons flour
  • 1/4 bup brown sugar
  • 2 tablespoons butter
  • 1 cup white sugar
  • 1/2 cup margarine, softened
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1 cup cranberries
  • 1/2 cup walnut pieces
Instructions
1
Preheat your oven to the desired temperature of 375 degrees Fahrenheit or 190 degrees Celsius.
2
Prepare the muffin tin by lining it with liners, ensuring a total of 12 cups are available for your baked goods.
3
Create the topping by combining flour and brown sugar in a bowl, then incorporate butter until the mixture has broken down into small, crumbly pieces.
4
Make the muffin batter: Using an electric mixer in a large bowl, cream together sugar and margarine until it reaches a light and airy consistency. Add an egg and a hint of vanilla to the mixture, blending until well combined.
5
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate this mixture into the butter and sugar combination, ensuring a smooth blend.
6
Fold in the zucchini, cranberries, and walnuts to create a diverse flavor profile.
7
Spoon the batter into the prepared muffin cups, filling them nearly to the top. Top each muffin with a generous sprinkling of the crumbly mixture.
8
Bake your creations in the preheated oven until a toothpick inserted into the center comes out clean, indicating that they are fully cooked and ready to be served.