Ingredients Jump to Instructions ↓

  1. 1/4 cup Butter , at room temperature

  2. 1/4 cup Low Fat Sour Cream

  3. cup Brown Sugar

  4. 2 Large Eggs

  5. 3/4 cup Low Fat Milk

  6. 1 3/4 cup All Purpose Flour

  7. 2 tsp Baking Powder

  8. 3/4 tsp Ground Cinnamon

  9. 1/4 tsp Salt

  10. 1 cup Finely Shredded Zucchini

  11. cup Chopped Pecans

  12. 3 Pieces Bacon; Fully Cooked & Chopped Into Small Pieces , or 3 tablespoons pre-packaged bacon pieces

  13. Streusel Topping:

  14. 3 Pieces of Bacon; Fully Cooked & Finely Chopped or 3 Tablespoons Real Bacon Pieces

  15. 3 Tbsp Brown Sugar

  16. 1/4 cup Finely Chopped Pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. In a large bowl, cream butter, sour cream and sugar. Add egg and milk then mix until well combined. In a separate bowl, whisk flours, baking powder, cinnamon and salt then blend into creamed mixture, on low speed, just until combined. Stir in zucchini, pecans and bacon pieces just until well incorporated but don't overmix.

  2. Spray 12 muffin cups with cooking spray and fill each 3/4 full with batter. In a small bowl, mix ingredients for streusel topping, sprinkle on top of each muffin, pressing it down slightly to make it stick. Bake 20-23 minutes. Muffins should spring back when lightly pressed.


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