Chocolate Cranberry Zucchini Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour
• 1/3 cup 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 honey
• 1/4 cup olive oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 3 cups grated zucchini
• 1 cup fresh or frozen whole cranberries
• 2 tablespoons coarse sugar, such as turbinado sugar
• 3 tablespoons chopped green pistachios

Directions

1. Place an oven rack in the center of the oven and heat it to 400F. Get your standard 12-cup muffin tin ready by buttering the cups and rims generously, or use paper cupcake liners instead. Keep a 2 1/2-inch ice-cream scoop nearby.
2. In a large bowl, whisk the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt until evenly combined.
3. Make a deep well in the middle of the dry ingredients and crack the eggs into it. Pour in the honey, oil, buttermilk, and vanilla, then use a fork to beat everything together well. Switch to a spatula and stir just until the flour is fully worked in.
4. Fold in the zucchini and cranberries.
5. Use the ice-cream scoop to divide the batter among the muffin cups, filling each one with about 1/3 cup batter and leaving the tops rounded.
6. Scatter the turbinado sugar and pistachios over the muffins, then place the muffin tin on a baking sheet.
7. Bake for 23 to 25 minutes, until a toothpick poked into the center of a muffin comes out with only a few crumbs attached. Transfer the muffin tin to a rack and let the muffins cool for 10 minutes, then take them out of the pan and let them finish cooling on the rack.