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.
Ingredients
- Flour. All purpose flour/cake flour.
- Baking powder.
- Spices: Ground cinnamon and nutmeg. Ground ginger, all spice and ground cloves can all be used.
- Sugar: I used both brown sugar and white granulated sugar for this recipe.
- Vanilla extract.
- Eggs.
- Oil. Neutral vegetable oil like canola oil, avocado oil or sunflower oil will all work. Coconut oil or olive oil can be used but may change the flavor of the baked muffins.
- Zucchini/Courgettes/baby marrow.
- Salt.
- Add-ins: Chocolate chips, walnuts,
For the pecan streusel topping
The streusel isn’t necessary but I love the texture and flavor it adds to the zucchini muffins.
- Flour.
- Pecan nuts.
- Brown sugar.
- Cinnamon.
- Butter.
How to make zucchini bread muffins
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 and fold in.
Line a 12-hole muffin pan with baking cups/paper liners and spray with cooking spray then divide batter between the prepared muffin cups. 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.
Can I make these ahead?
The muffins can be baked and kept in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. The frozen muffins can be thawed at room temperature overnight (preferred) or quickly in the microwave for a few minutes before serving.
Can I bake this recipe as a loaf?
Yes! This recipe makes a delicious zucchini bread. Bake the batter in a greased and lined loaf pan for 45 minutes – 1 hour until golden brown and a skewer inserted comes out clean.
Easy quick bread recipes
Zucchini bread muffins with pecan streusel
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.