Yield: 18 muffins

Cranberry Orange Zucchini Muffins

Prep Time 15 minutes
Cook Time 19 minutes

Cranberry Orange Zucchini Muffins are moist and fluffy with the perfect sweet, tangy flavor. No one will suspect these glazed muffins have vegetables hiding inside!


For the Muffins:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • 1 cup shredded zucchini
  • ⅔ cup milk
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 1 orange, zested
  • 1 cup frozen cranberries

For the Glaze:

  • 1 ½ cup powdered sugar
  • 1 orange, juiced (about 2-3 Tablespoons)


  1. Preheat oven to 350 degrees F. Spray muffin cup pan with baking spray. Set aside.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt together. Add zucchini, milk, melted butter, orange zest and egg. Fold in cranberries.
  3. Fill muffin cups ⅔ full. Bake for 17-19 minutes until toothpick comes out clean.
  4. Cool on wire rack 5 minutes, then remove from pan and cool completely.
  5. For the glaze, whisk together the powdered sugar and orange juice until smooth. Dip tops of cooled muffins in glaze, and allow to set. ENJOY.


Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 134mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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