Cranberry orange zucchini muffins are tender and moist, filled with orange juice and zest, walnuts, dried cranberries, and cozy spices. They're perfect for the holidays and make a great Christmas morning breakfast!
Recipe summary
Flavor: Orange, cranberry, walnuts, cozy fall spices.
Made with simple ingredients. The muffin base is made with simple baking ingredients like flour, sugar, egg, and oil.
Great for: Fall baking, breakfast, brunch, Christmas.
Similar to: Cranberry Orange Zucchini Bread
More muffins: Applesauce Zucchini Muffins and Pumpkin Zucchini Muffins
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Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini (before squeezing out the liquid). We're squeezing out the liquid because we're utilizing the orange juice for added flavor and don't want to add too much moisture (this causes your bread to be gummy). One cup of shredded zucchini weighs about 135 grams before, and about 70 grams after squeezing the liquid out. This equals about 1 medium or 1.5 small zucchini.
- Orange - You'll need one medium orange for this recipe. We'll be using the zest and juice of the orange. Most of the flavor comes from the zest, so I don't recommend omitting it. Orange juice adds fresh citrus flavor and moisture to your bread.
- Sugar - Granulated sugar adds sweetness and moisture to your zucchini bread. I do not recommend using brown sugar in this recipe, your bread crust will turn out a bit too dark.
- Vegetable oil - Adds moisture to your bread. Canola oil or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Spices - Cinnamon and salt add depth of flavor to your bread. Salt enhances the flavor of your bread without making it "salty". Cinnamon can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a fun seasonal twist.
- Walnuts - Add crunch and texture to your bread. Can be omitted if desired, or substituted with pecans.
- Dried cranberries - Add fruity flavor and chewiness to your bread. Can be omitted if desired, or substituted with raisins.
How to make zucchini muffins
- Mix wet ingredients in a large bowl. In a separate bowl, add and whisk together the dry ingredients. Slowly add dry ingredients to wet ingredients and stir until combined.
- Divide batter between 12 muffin liners.
- Bake until golden brown across the tops. Muffins will pop back when gently pressed in the center.
Tips and tricks
Grating zucchini for muffins - I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the zucchini muffins as they bake. A larger grate will work but adds a noticeable texture to your finished muffins. Here's the grater I use for my zucchini: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your muffins can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes standard size muffins. I recommend a Wilton Non-Stick 12-Cup Muffin and Cupcake Pan. If you'd like to make mini muffins or large muffins, keep in mind that the baking times and quantity of muffins made will differ from what's written in the recipe.
Food processor - If you have a food processor with a grating disc, this is a great time-saving way to grate zucchini.
Storage
For detailed information how to store zucchini bread and muffins, check out my full post: How to store zucchini bread
Cranberry orange zucchini muffins will keep for about 3 to 4 days in a tightly sealed container at room temperature.
Muffins can be frozen for up to six months. To freeze, wait until muffins have cooled completely to room temperature. Store in a freezer safe container or plastic bag (with excess air removed). Optionally, wrap each muffin in plastic wrap/foil before storing in a freezer-safe container for extra protection. To thaw, place on the counter top for 1 hour.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for muffins. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your muffins have baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the muffins.
Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make the muffins soggy, gummy, and dense.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
As written, this recipe makes standard size muffins. This recipe will work to make mini muffins or large muffins, but I have not tested baking times for these sizes. Keep in mind that the baking time and quantity will differ from what's written in the recipe card below. If you give another muffin size a try, let us know how it turned out in the comments below!
Troubleshooting
If your baked zucchini muffins turned out soggy or sinking in the center, then they were either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your muffins turn out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your muffins were overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your muffins to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your muffins "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your muffins turn out bland (and sometimes dry).
📖 Recipe
Cranberry Orange Zucchini Muffins
Ingredients
- 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
- 1 medium orange
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (57 g) dried cranberries
- ¼ cup (28 g) chopped walnuts
Instructions
- Preheat oven to 350℉. Line a muffin pan with 12 paper liners and set aside.
- Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
- Zest and juice one orange into a large bowl. Add finely grated zucchini (with liquid squeezed out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined. Add dried cranberries and walnuts, stirring until incorporated.
- Divide batter between 12 muffin tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until the center of your muffins pop back when gently pressed in the center (if an indent is left, your muffins need more time).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Measuring zucchini: Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Peeling zucchini: There's no need to peel the skin off your zucchini unless desired.
- Variations: Cranberries can be substituted with raisins, walnuts can be substituted with pecans (or omitted entirely).
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!