How To Make Chocolate Cranberry Zucchini Muffins
Adjust a rack to the middle position of the oven, and heat the oven to 400 degrees F.
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 2½-inch ice-cream scoop.
In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
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.
Stir in the zucchini and cranberries.
Using the ice cream scoop, fill each muffin cup, rounded side up, with about ⅓ cup batter.
Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.
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.
- Use an ice cream scoop to fill the muffin cups to achieve beautifully rounded tops.
- Almond flour gives them a rich flavor and moist texture. It is simply finely ground almonds, which can be made in a food processor.
- To give these muffins sparkle and color, sprinkle them with coarse sugar and a few pinches of chopped pistachios.
- If there are no available frozen cranberries at the store, frozen raspberries would make a good substitute.
- If the grated zucchini seems very wet, use the hands to squeeze out the excess.
- Calories: 210.54kcal
- Fat: 11.42g
- Saturated Fat: 1.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.18g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 24.22g
- Fiber: 3.20g
- Sugar: 11.82g
- Protein: 5.69g
- Cholesterol: 31.20mg
- Sodium: 220.35mg
- Calcium: 74.70mg
- Potassium: 249.62mg
- Iron: 1.43mg
- Vitamin A: 17.86µg
- Vitamin C: 6.98mg
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