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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:

Ricotta is mixed with a combination of primavera style vegetables, parmesan, and fresh herbs to create a tasty primavera stuffing to fill manicotti pasta. The manicotti primavera is then baked smothered in homemade marinara sauce and mozzarella cheese for a comforting meal

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.

Pesto Pork Chop and Summer Vegetable Foil Dinners – Fresh, summertime vegetables are tossed in pesto and balsamic and cooked with boneless pork chops in this makeover version of the classic foil dinners from childhood.

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.

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Cherry Zucchini Muffin Recipe

Zucchini Cherry Muffins with Streusel Topping

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes

Even with the streusel topping, these could be considered healthy muffins. The cherry really brightens up the zucchini.

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

Instructions

  1. Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
  2. 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.
  3. 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).
  4. 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.

Notes

Adapted from Cuisinart

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

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 221Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 16mgSodium 223mgCarbohydrates 37gFiber 3gSugar 22gProtein 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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.

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ali @ gimmesomeoven

Wednesday 8th of September 2010

These look delicious!! So love that the food processor was to thank too! :) A 12-cup sounds heavenly. (Mine is teeny, tiny!!)

marla

Wednesday 8th of September 2010

These are such cute muffins! I could just dive into your photos and munch on these. The streusel makes them even more tempting. Amazing what you can do with a Cuisinart 12 cup huh!! xo

Jessica

Tuesday 7th of September 2010

Delicious muffin recipe. I've been using the same one for years, but I like the way this one is put together. I also love that these are healthier than the ones I usually make. Thanks for sharing!

Jen @ My Kitchen Addiction

Tuesday 7th of September 2010

Love these muffins... They look fantastic! I have heard very good things about the Cuisinart Food Processors... Can't wait to hear more about what you think about it!

Heather

Tuesday 7th of September 2010

These look delicious and I love the addition of the whole wheat. My little ones are lovers of muffins too and I'm always looking for ways to sneak in veggies. These are a must try. And all done with your food processor...wow!