Description
Moist and fluffy cranberry orange zucchini muffins topped with a sweet orange glaze. Perfect for breakfast, brunch, or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup shredded zucchini
- 2/3 cup milk
- 1/3 cup unsalted butter, melted
- 1 large egg
- Zest of 1 orange
- 1 cup frozen cranberries
- 1 1/2 cups powdered sugar
- Juice of 1 orange
Instructions
- Preheat oven to 350°F and spray a muffin pan with baking spray.
- Mix flour, sugar, baking powder, baking soda, nutmeg, and salt in a large bowl.
- Add zucchini, milk, melted butter, orange zest, and egg. Stir until combined.
- Fold in frozen cranberries gently.
- Fill muffin cups two-thirds full.
- Bake for 17 to 19 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar and orange juice until smooth.
- Dip cooled muffins into glaze and allow glaze to set before serving.
Notes
- Do not overmix the batter.
- Keep cranberries frozen until ready to use.
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 17
- Sodium: 140
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 22