Chocolate Cranberry Zucchini Muffins Recipe

Adjust a rack to the middle position of the oven, and heat the oven to 400 degrees F.

Generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners.

Have on hand a 2½-inch ice-cream scoop.

In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.

Make a large well in the center of the bowl and break the eggs into it.

Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly.

With a spatula, stir until the flour is well incorporated.

Stir in the zucchini and cranberries.

Using the ice cream scoop, fill each muffin cup, rounded side up, with about ⅓ cup batter.

Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.

Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.

Set the muffin tin on a rack to cool for 10 minutes.

Remove the muffins from the pan and cool on the rack.