Best Zucchini And Cranberry Mini Muffins Recipes

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

ZUCCHINI BREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
• Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
• Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
• Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

ZUCCHINI, CRANBERRY AND PECAN MUFFINS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
• 3. In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
• 4. Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
• 5. Line muffin pan with muffin cups, or lightly butter or spray with baking oil, each muffin cup. Fill each cup all the way. Bake for 15-20 minutes, or until a toothpick comes out clean. To make a loaf, grease and flour a loaf pan, bake for 30-40 minutes.

CRANBERRY-ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees.
• The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
• The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
• Combine the wet team and dry team, add the cranberries and stir until just mixed.
• Spoon the batter evenly into 12 muffin cups.
• Bake for 25-30 minutes.

CRANBERRY ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CRANBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°F Grease muffin tin; set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
• In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
• Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
• Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
• Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.