Chocolate Cranberry Zucchini Muffins
-
Category
Dessert
-
Cusine
American
What do you need?
How to make?
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
Adjust a rack to the middle position of the oven, and heat oven to 400F.
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.
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 1/3 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.