Shared Kitchen

Zucchini Apricot Cranberry Muffins Recipe

Get in on Sherlock's secret ingredient to the perfect muffin.
Printable PDF: 
Prep Time: 
15 minutes
Cook Time: 
15 minutes
Total Time: 
30 minutes
Mess Rating: 
3 (out of 5)
1.5 cups
unbleached all-purpose flour
1/2 cup
whole wheat flour
2 teaspoons
baking powder
1/2 teaspoon
ground cinnamon
1/4 teaspoon
grated nutmeg
1/4 teaspoon
ground ginger
large egg
2/3 cup
packed brown sugar
2 tablespoons
vegetable oil
1 cup
orange juice
1 teaspoon
vanilla extract
1 cup
shredded zucchini
1/2 cup
chopped apricots
1/2 cup
dried cranberries
Equipment Needed: 
Large Mixing Bowl
Electric Mixer
12-Muffin Baking Sheet
Setting Up: 
Step 1:
Set Up
Have an adult preheat the oven to 400°F. Have on hand a toothpick, one spoon, one 12-muffin tin, two large mixing bowls, and an electric mixer.
Step 2:
Combine the Ingredients
Coat one 12-muffin tin with oil. Combine the flour, baking powder, cinnamon, nutmeg, and ginger. In a separate bowl, have an adult help you beat the egg, brown sugar, and oil with an electric mixer set on medium speed until the mixture is smooth. Add the orange juice and vanilla and beat again. Gently mix in the flour and spice mixture from the other bowl (do not over-mix). Fold in the zucchini, apricots, and cranberries by hand (do not over-mix).
Cooking Steps: 
Step 3:
Fill in the Muffin Tin
Spoon the batter into the oiled muffin cups so that each is about two-thirds full.
Step 4:
Bake the Muffins
Have an adult place the muffins in the preheated oven. Bake 15-20 minutes or until the muffins are lightly brown. To check for doneness, have an adult insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done!
Step 5:
Cool the Muffins
Cool in the tin for about 10 minutes, and then remove them to a wire rack to cool completely for about 20 more minutes.
Step 6:
Serve with a nice, cool glass of 1% milk!