RecipeServed

Chocolate Cranberry Zucchini Muffins Recipe

40 mins

Requirements

• 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

• Adjust a rack to the middle position of the oven, and heat oven to 400F
• Prepare the muffin tin:
  Generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners. Have on hand a 21/2-inch ice-cream scoop. Emma Christensen
• Combine the dry ingredients
  In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Emma Christensen
• Add the wet ingredients
  Make a large well in the center of the bowl and break the eggs into it. Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly. With a spatula, stir until the flour is well incorporated. Emma Christensen Emma Christensen Emma Christensen Emma Christensen
• Stir in the zucchini and cranberries Emma Christensen Emma Christensen
• Scoop into the muffin cups
  Using the ice cream scoop, fill each muffin cup, rounded side up, with about 1/3 cup batter.
  Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet. Emma Christensen Emma Christensen
• Bake for 23 to 25 minutes,
  or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.
• Set the muffin tin on a rack to cool for 10 minutes.
  Remove the muffins from the pan and cool on the rack. Emma Christensen