When you are gifted a giant, homegrown zucchini, it’s only natural to make Zucchini Muffins with Pecans 🙂
These muffins are on the sweeter side and have a yummy brown sugar, pecan topping.
I’m not much of a baker, or a big sweets lover… but I sure am a sucker for these zucchini muffins!
They could be a great breakfast, side dish, or snack to have around.
If you store them in a covered container, they will stay good for a few days… if they last that long 😉
How to Make Zucchini Muffins with Pecans
First, get all of your ingredients ready.
Including grating the zucchini, you’ll need 3 cups total.
This very large one gave me exactly 3 cups.
Next add the dry ingredients in a bowl.
3 cups flour, 2 cups sugar, 2 teaspoons baking soda, and a teaspoon each ground cinnamon, nutmeg, and kosher salt.
Stir until evenly combined.
In a separate, bigger bowl add a cup of vegetable oil and 3 eggs.
Beat with a hand mixer for about a minute, then add some vanilla extract and milk.
Next add a cup of the dry mix and beat with the hand mixer.
Continue adding the dry mix until it’s all combined with the hand mixer.
Next add in the grated zucchini.
And 2 cups of the chopped pecans.
Gently fold the batter together.
Line two muffin tins with liners or spray well with nonstick spray.
When using these silicone liners, I still spray the liners to make cleanup a little easier.
Scoop the batter in to make 24 muffins total, I use an ice cream scoop for this and it’s the perfect amount every time.
Bake them in a 350 degree oven for 18 minutes to start.
While the muffins are baking, make the topping by combining brown sugar, pecans, and melted butter.
After the 18 minutes, top each muffin with this mixture and bake another 6 to 8 minutes.
Zucchini Muffins with Pecans are stunning and delicious!
You don’t even need butter on these they are so sweet and yummy.
More zucchini recipes just as yummy as Zucchini Muffins with Pecans!
Zucchini Muffins with Pecans
Zucchini Muffins with Pecans is the perfect recipe for garden fresh zucchini, the pecans add a nice crunch and has brown sugar glaze on top
- 3 cups all purpose flour
- 2 cups sugar
- 2 tsps baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- 1 cup vegetable oil
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 3 cups grated zucchini
- 2 1/3 cups chopped pecans
- 24 muffin liners or nonstick spray
- 1/3 cup brown sugar
- 2 Tbsps melted butter
Add flour, sugar, baking soda, cinnamon, nutmeg, and kosher salt to a bowl and stir until evenly mixed.
In a separate, slightly bigger bowl add the oil and eggs. Beat with a hand mixer on medium speed for 1 minute. Add the milk, vanilla, and a cup of the dry ingredients and beat on medium speed. Continue to add more dry ingredients and beat until all of the dry ingredients are added and batter is smooth, be careful not to overmix.
Stir in the grated zucchini and 2 cups of the chopped pecans.
Line the muffin tins with the 24 muffin liners or spray well with nonstick spray. Scoop batter into the muffin tins (I filled my muffin tins to the top).
Bake in a 350 degree oven for 18 minutes.
While the muffins are baking, combine the remaining 1/3 cup chopped pecans, brown sugar, and melted butter. Put this mixture over the muffins using either a spoon or your hands.
Note: It's best to place this over top, the rounded muffins don't allow too much on the sides but it will melt down over the sides as they finish cooking.
Bake the muffins in the 350 degree oven for 6 to 8 more minutes. Let cool before removing them.