Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Topping:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.

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  • 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.

Nutrition Facts

283.2 calories; protein 3.6g 7% DV; carbohydrates 38.6g 12% DV; fat 13.3g 21% DV; cholesterol 20.6mg 7% DV; sodium 272mg 11% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2013
These muffins are INCREDIBLE! I didn't have any nuts and I used dried cranberries. I also added one and a half tsp. of apple pie spice. one tsp. would have done the job. these muffins are very moist which almost puts them on the rich scale. YUM oh and the streusel topping? THE BOMB! thanks so much shorecook for sharing your wonderful recipe:) Read More
(26)

Most helpful critical review

Rating: 3 stars
01/08/2014
I made this recipe exactly as posted and think it is a bit too sweet. There is another zucchini bread recipe on this site that is named either Mom's Zucchini Bread or Grandma bread that I will add fresh cranberries to. Read More
(2)
59 Ratings
  • 5 star values: 46
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/06/2013
These muffins are INCREDIBLE! I didn't have any nuts and I used dried cranberries. I also added one and a half tsp. of apple pie spice. one tsp. would have done the job. these muffins are very moist which almost puts them on the rich scale. YUM oh and the streusel topping? THE BOMB! thanks so much shorecook for sharing your wonderful recipe:) Read More
(26)
Rating: 5 stars
07/29/2014
We loved them but i did change a few things to make them a bit healthier. Instead of 1 1/2 cups of flour I used 1 cup of flour and 1/2 cup of oats. I only used 3/4 cup of sugar and for the 1/2 cup of butter is used 3 tablespoons of butter and 4 tablespoons of vanilla yogurt. I sprinkled the top of the unbaked muffins with a little brown sugar and oats. I did not add nuts just because by girls don't care for them. With my changes the muffins were around 150 calories per muffin. Read More
(15)
Rating: 5 stars
03/11/2014
These turned out wonderfully. I used butter instead of margarine and pecans instead of walnuts. My husband who says he doesn't especially like muffins loved these and so did all the guys at his work. I was going to add apple pie spice as suggested by someone but I forgot. I will make these again and will probably add the spice and throw in some more cranberries--I loved the tart flavor they added. The topping made too much for me for the 12 muffins so I froze the rest to use later. The only issue I had was that the batter was super thick almost like cookie dough. I couldn't "fold" the zucchini mixture into it. I was glad I hadn't pressed any of the water out of my zucchini. I had to use the hand mixer to incorporate it all in the batter. I was a little concerned with how thick the batter still was but they turned out beautiful moist and delicious! Update- these froze very well! Read More
(13)
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Rating: 5 stars
07/29/2013
Very Yummy!!!!! made it a bit healthier with unsalted butter(instead of margarine). Also used 1 cup of mashed banana(instead of sugar) 2packets of Stevia. And added 1/2tsp. Cinnamon and 1/4 tsp. Nutmeg. Moist and delicious!!!! Read More
(11)
Rating: 5 stars
08/07/2013
Loved them! I just added some nutmeg and cinnamon but they were wonderful. Gave one to my daughters 10 year old friend and she loved them and had no clue they had veggies in them:) Thank you so much Read More
(8)
Rating: 5 stars
07/20/2013
I made the recipe exactly as listed. They were moist and flavorful. Anytime SHORECOOK creates a recipe it is sure to be good. I used frozen cranberries. Read More
(6)
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Rating: 5 stars
08/28/2013
Wow what a great flavor. I was a little concerned that the fresh berries would be too tart but not a chance. Love the flavor. I will definitely be making the again soon. Read More
(5)
Rating: 5 stars
08/13/2013
Very tasty! I especially like the tanginess the cranberries add to the recipe. I replaced the margarine with 1/4 cup oil and 1/4 cup applesauce and also cut the sugar a little. I only made half of the topping and that was enough. Thanks for the recipe! Read More
(5)
Rating: 5 stars
07/18/2017
I will DEFINITELY be making these again. It's great to find more recipes to use up my garden zucchini! Here are my tweaks to the recipe: -Replaced 1/2 of the butter with applesauce -Used whole wheat flour -Reduced sugar to 2/3 cup -Replaced walnuts with pecans -Used dried cranberries Read More
(3)
Rating: 3 stars
01/08/2014
I made this recipe exactly as posted and think it is a bit too sweet. There is another zucchini bread recipe on this site that is named either Mom's Zucchini Bread or Grandma bread that I will add fresh cranberries to. Read More
(2)