Ingredients for Cranberry Zucchini Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- Vegetable Oil
- Vanilla
- 1 cup grated zucchini
- 1 cup fresh or frozen cranberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Zucchini Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Zucchini Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and ¾ cup granulated sugar.
- In a separate bowl, whisk together the wet ingredients: 2 large eggs, 1 cup vegetable oil, 1 teaspoon vanilla extract, and 1 cup grated zucchini.
- Gently fold the wet ingredients into the dry ingredients until just combined. Stir in 1 cup fresh or frozen cranberries.
- Fill each muffin cup about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
7g
Carbs
10g
