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!
Ingredients
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)
Instructions
- Preheat oven to 350 degrees F. Spray muffin cup pan with baking spray. Set aside.
- 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.
- Fill muffin cups ⅔ full. Bake for 17-19 minutes until toothpick comes out clean.
- Cool on wire rack 5 minutes, then remove from pan and cool completely.
- 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.
Notes
- Get our tips on how to zest a lemon (or orange)!
- Use our guide on how to shred zucchini.
Nutrition Information:
Yield:
18Serving Size:
1 muffinAmount 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.