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Chocolate Cranberry Zucchini Muffins
Chocolate Cranberry Zucchini Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulgent Chocolate Cranberry Zucchini Muffins: A breakfast treat with a twist, using fresh zucchini and tart cranberries to complement rich chocolate flavors.
Ingredients:
  • 1 cup (150g) all-purpose flour
  • 1 cup (110g) almond flour
  • 1/3 cup (28g) unsweetened Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup (113g) honey
  • 1/4 cup (50g) olive oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini (3 to 4 medium zucchini; see Recipe Note)
  • 1 cup fresh or frozen whole cranberries
  • 2 tablespoons coarse sugar, such as turbinado sugar
  • 3 tablespoons chopped green pistachios
Instructions:
  • Preheat the oven to 400°F with the rack in the middle position.
  • Prepare the muffin tin by generously buttering the cups and rims of a standard 12-cup muffin tin, or lining it with paper cupcake liners. Keep a 21/2-inch ice-cream scoop nearby.
  • In a large bowl, whisk together all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt to create the dry mixture.
  • Combine the wet ingredients in a large well in the center of the bowl: eggs, honey, oil, buttermilk, and vanilla. Beat with a fork until fully mixed, then use a spatula to stir in the flour until well incorporated.
  • Incorporate the zucchini and cranberries.
  • Using an ice cream scoop, fill each muffin cup with 1/3 cup of batter, rounded side up. Sprinkle the muffins with turbinado sugar and pistachios, then place the tin on a baking sheet.
  • Bake until a toothpick inserted in the center of a muffin comes out with a few crumbs, about 23-25 minutes.
  • Allow the muffin tin to cool on a rack for 10 minutes, then transfer the muffins from the pan to cool on the same rack.

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