Zucchini Streusel Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/2 cup butter or margarine, softened1 cup brown sugar, packed1/2 cup granulated sugar1 egg2 cups all-purpose flour1 tsp. baking powder 1/2 tsp.baking soda1/8 tsp. salt1 cup sour cream3 cups zucchini, shreddedTopping1/4 cup pecans, chopped1/4 cup brown sugar, packed1/2 tsp. cinnamon1/4 tsp. nutmeg1 tbsp. cold butter or margarine1 tbsp. all-purpose
In a mix bowl, cream butter and sugars.
Add egg, beat well.
Combine the flour, baking powder, baking soda and salt.
Add to the creamed mixture alternately with the sour cream.
Mix in zucchini.
Fill paper-lined or greased muffin tins 3/4 full.
Topping
In small bowl, combine the pecans, brown sugar and cinnamon.
Cut in butter until crumbly.
Sprinkle over muffin batter in muffin tins.
Bake muffins at 350 F for 22 - 255 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan.
Serving Size: 12 -15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user MUFFINBUTT2.
Add egg, beat well.
Combine the flour, baking powder, baking soda and salt.
Add to the creamed mixture alternately with the sour cream.
Mix in zucchini.
Fill paper-lined or greased muffin tins 3/4 full.
Topping
In small bowl, combine the pecans, brown sugar and cinnamon.
Cut in butter until crumbly.
Sprinkle over muffin batter in muffin tins.
Bake muffins at 350 F for 22 - 255 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan.
Serving Size: 12 -15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user MUFFINBUTT2.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 6.8 g
- Cholesterol: 16.6 mg
- Sodium: 196.5 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
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