Zucchini Streusel Muffin
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Zucchini Streusel Muffin calories by ingredient
Number of Servings: 15
Ingredients
-
1/2 cup butter or margarine, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp.baking soda
1/8 tsp. salt
1 cup sour cream
3 cups zucchini, shredded
Topping
1/4 cup pecans, chopped
1/4 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. cold butter or margarine
1 tbsp. all-purpose
Directions
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.