These muffins offer a nice balance of tart and sweet flavors.
Recipe information
Yield
makes 10
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Generously butter 10 cups of a standard 12-cup muffin pan; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
Step 2
In a large bowl, whisk together the eggs, sugar, oil, and vanilla. Stir in the zucchini. Add the flour mixture, and stir to combine; do not overmix. Using a rubber spatula, fold in the cranberries. Divide the batter evenly among the 10 prepared muffin cups.
Step 3
Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 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. Serve warm or at room temperature
Cranberry-Zucchini Quick Bread Variation
Step 4
Follow instructions for Cranberry-Zucchini Muffins, transferring batter to a 9-by-5-inch loaf pan coated with butter or nonstick cooking spray. Bake at 375°F, rotating the pan halfway through, until a cake tester inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool before serving.
