Zucchini bread muffins with pecan streusel
Light, fluffy and moist zucchini bread muffins with pecan streusel topping are perfect as a quick breakfast or a delicious snack.
Servings 12
Calories 416kcal
Ingredients
- 2 cups flour
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup oil
- 2 cups grated zucchini
For the streusel
- 6 tbsp butter
- 3/4 cup flour
- 1 cup pecans chopped
- ½ cup brown sugar
- ½ tsp cinnamon
- pinch of salt
Instructions
- Preheat the oven to 180°C/350°F.
- Line a 12-hole muffin pan with baking cups/paper liners and spray with cooking spray then divide batter between the prepared muffin cups.
- Make the batter by whisking together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet ingredients then stir into the dry.
- Grate the zucchini on a box grater. There's no need to drain the zucchini for this recipe, the added moisture has been accounted for.
- Add the shredded zucchini to the batter and fold in.
- To make the topping, melt the butter in a medium bowl.
- Stir the flour, chopped pecans, brown sugar, cinnamon and a pinch of salt into the melted butter.
- Add the streusel to the top of the muffins then place in a preheated oven and bake for 20-25 minutes until a toothpick inserted comes out clean.
- Remove the baked muffins from the oven and allow to cool on a wire rack to room temperature then serve.
Nutrition
Calories: 416kcal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 280mg | Potassium: 258mg | Fiber: 2g | Sugar: 28g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg
