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Courgette and Cranberry Mini-Muffins

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These courgette and cranberry mini-muffins offer a sophisticated twist on a classic vegetarian bake. The addition of coarsely grated courgette ensures a beautifully moist sponge, while the subtle hint of cocoa and warm ground cinnamon provides a rich, earthy flavour profile. Toasted pecans add a delightful crunch that contrasts perfectly with the chewy sweetness of the dried cranberries, making these bite-sized treats an excellent choice for a mid-afternoon pick-me-up or a festive brunch spread.

Ideal for homemade snacking or batch cooking, this recipe is both versatile and efficient. These mini-muffins are packed with wholesome ingredients like whole-wheat flour and fresh vegetables, offering a slightly healthier alternative to traditional cakes. They store exceptionally well in an airtight container, making them a practical option for busy households or as a thoughtful addition to a packed lunch or seasonal gift hamper.

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Ingredients for Courgette and Cranberry Mini-Muffins

  • 190g plain flour

  • 60g whole-wheat flour

  • 1 tablespoon unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 3/4 teaspoons kosher salt

  • 1/2 teaspoons ground cinnamon

  • 475ml courgette, coarsely grated (from about 2 medium)

  • 2 large eggs

  • 120ml (packed) light brown sugar

  • 120ml soured cream

  • 80ml vegetable oil

  • 120ml dried cranberries

  • 60g pecans, toasted and chopped

  • 2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

How to make Courgette and Cranberry Mini-Muffins

Position racks in upper and lower thirds of oven and preheat to 191°C. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).

In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in courgette.

In medium bowl, whisk together eggs and brown sugar. Whisk in soured cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.

Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in centre comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 149°C oven 7 to 10 minutes.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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