Cranberry-Zucchini Muffins with Cranberry Pomegranate Sugar Glaze

These moist and flavorful Cranberry-Zucchini Muffins are the perfect blend of wholesome and sweet. Finely shredded zucchini adds moisture, while tart cranberries and our signature Cranberry Pomegranate Sugar create a vibrant glaze that finishes each muffin with fruity flair.

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup vegetable oil
• ½ teaspoon vanilla extract
• 1 cup finely shredded zucchini
• ½ cup whole cranberries
• 1 cup Cranberry Pomegranate Sugar (divided)
• ½ cup water

Instructions:

1. Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat eggs with granulated sugar, vegetable oil, and vanilla. Stir in shredded zucchini.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the whole cranberries gently.
6. Spoon batter evenly into muffin cups (makes 12–15 muffins).
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

For the Glaze:

1. In a small saucepan, combine ½ cup Cranberry Pomegranate Sugar and ½ cup water.
2. Simmer on low heat until it begins to thicken slightly.
3. Remove from heat and allow to cool.
4. Dip muffins into the glaze or drizzle over the top before serving.

Serving Suggestions:

• Perfect for holiday brunches, afternoon tea, or gift baskets.
• Serve warm with butter or enjoy c