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Cozy Zucchini Chocolate Chip Muffins with Cinnamon Streusel

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These cozy zucchini chocolate chip muffins feature a tender crumb with melty chocolate chips and a crunchy cinnamon streusel topping, perfect for a comforting snack or breakfast.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (use dairy-free butter if needed)
  • A pinch of salt (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
  2. Prepare the cinnamon streusel: In a small bowl, combine ⅓ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture looks like coarse crumbs. Set aside in the fridge.
  3. Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  4. In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  5. In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly pale, about 1-2 minutes.
  6. Fold shredded zucchini and chocolate chips into the wet ingredients gently.
  7. Gradually fold the dry ingredients into the wet ingredients just until combined; avoid overmixing.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  9. Sprinkle the chilled cinnamon streusel evenly over each muffin.
  10. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the streusel is golden brown. Start checking around 18 minutes.
  11. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

[‘Squeeze out excess moisture from zucchini to avoid soggy muffins.’, ‘Use room temperature eggs for better mixing and rise.’, ‘Do not overmix batter to keep muffins tender.’, ‘Keep butter cold for streusel to achieve crumbly texture.’, ‘Fill muffin cups about ¾ full to prevent overflow.’, ‘If streusel browns too fast, tent muffins with foil halfway through baking.’, ‘Frozen zucchini can be used if fully thawed and moisture squeezed out.’, ‘For vegan version, replace eggs with flax eggs and use vegan butter or coconut oil.’, ‘For gluten-free, substitute flour with gluten-free blend or almond flour.’, ‘Reheat muffins at 300°F for 10 minutes or microwave for 15-20 seconds to restore melty chocolate and crisp streusel.’]

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, cinnamon streusel, cozy muffins, easy muffins, breakfast muffins, snack muffins

Find it online: https://spoonmira.com/cozy-zucchini-chocolate-chip-muffins-with-cinnamon-streusel-recipe-easy-and-perfect/