Zucchini Cherry Muffins with Pecan Streusel Topping

I’m a bit of a muffin junkie and so is Logan.

Muffin recipes are usually a great way for me to get him to try something new, or to coax a little extra nutrition into him.

When I saw that my new Cuisinart Elite 12 Cup Food Processor could make muffins, I knew that I was something I had to try. Never before had I considered making muffins in a food processor.

The recipe booklet had a recipe for Cherry Muffins with Streusel Toppings, a few tweaks later and I had this recipe for Zucchini Cherry Muffins.

I used whole wheat flour freshly ground with my NutriMill Grain Mill on the “fine” setting (NutriMill Review), half the oil, decreased the sugar, subbed almond milk, and added the zucchini.

Cherry Zucchini Muffin Recipe

I think that this is one of my new favorite muffin recipes.

I really like my Zucchini Apple Spice Muffins, but the addition of the streusel is great and I love the cherries for a little extra flavor, texture, and color.

You could easily substitute dried cranberries if you didn’t have cherries on hand.

Not only did they taste great, but I think considering my changes that the recipe might actually be considered “healthy,” at least for a muffin.

cherryzucchinistreuselmuffin

In order to give the Cuisinart Elite 12 Cup Food Processor a full test drive, I’m going to try a couple of different recipes with it over the course of the next several weeks so I can experience all it has to offer.

For the Zucchini Cherry Muffins recipe, I thought the food processor performed really well.

Honestly, it performed better than I thought. It certainly was nice not to have to hand grate the zucchini since I made a double batch. Can’t wait to use this for grating cheese for lasagna or pizza or carrots for carrot cake. T

he muffins came out perfectly domed with no overflowing or sink holes.

I was able to make the streusel, grate the zucchini, and prepare the batter all in one bowl and with just one blade. Afterward, I put all the parts on the top rack of the dishwasher for cleaning.

cherrymuffins

MORE ZUCCHINI RECIPES

Looking for more tasty recipes to use up that garden zucchini before zucchini season is over? Check out some of these favorite recipes, or browse the recipe index archives for even more great recipe ideas:

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Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce.

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Zucchini is stuffed with a mixture of salsa and ground turkey and topped with cheese and avocado salsa for a quick, easy and healthy dinner in this recipe Tex-Mex Stuffed Zucchini with Avocado Salsa.

Grilled Summer Squash Crostini with Goat Cheese and Pesto is a great way to savor the abundance of zucchini and yellow squash during the summer months.

This Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette is a light and refreshing summertime salad and perfect when your garden is exploding with tomatoes, basil, and zucchini in the later summer months.

Try this recipe for No-Bake Grilled Vegetable Lasagna when it is still too hot to turn the oven on.

This Fresh Zucchini Corn Salsa would make a great appetizer or snack, but with the added protein from the black beans, it also makes a perfect light and healthy lunch.

Zucchini Cherry Muffins with Streusel Topping

adapted from Cuisinart
makes 2 dozen standard muffins

Ingredients:

Crumb Topping:
1 cup toasted pecans
1/2 cup whole wheat flour
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 teaspoons ground cinnamon
1/2 teaspoon salt

Muffins:
3 cups whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/4 cup light brown sugar
3/4 cup almond milk
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini
2 cups dried cherries

Directions:

Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners

Put the nuts for the crumb topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.

Process the flour, baking soda, salt and cinnamon in the work bowl for 10 seconds to sift. Add the sugars and the buttermilk to the work bowl and process together for about 5 seconds to combine. Add the oil, eggs, and vanilla through the small feed tube and process until combined. Scrape the work bowl and add the dried cherries and zucchini, pulse to combine (about 3-4 times).

Divide batter evenly among the prepared muffin tins. (I like to use my large scoop, it's the perfect size for muffins!) Sprinkle crumb topping evenly on the tops of each muffin. Bake for 16-20 minutes, or until a toothpick comes out clean.

Cuisinart provided me with an Elite 12 Cup Food Processor for the purpose of reviewing. Other than that, I was not compensated for this post or asked to publish positive comments.