Farm Fresh Zucchini Cranberry Nut Muffins

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well. (5 minutes)

Recipe View Prepare the topping: In a medium bowl, whisk together the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside. (10 minutes)

Recipe View Prepare the muffins: In a large bowl, cream together the granulated sugar and softened butter with an electric mixer until light and fluffy. (5 minutes)

Recipe View Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. (3 minutes)

Recipe View Fold in the grated zucchini, cranberries, and walnuts until evenly distributed. (3 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling them almost to the top. (5 minutes)

Recipe View Sprinkle the crumble topping evenly over each muffin. (2 minutes)

Recipe View Bake in the preheated oven for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean. (25 minutes)

Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)