Are you tired of the same boring zucchini bread? Make something better with these chocolate chip zucchini muffins.They are a tender chocolate chip muffin with cinnamon struesel topping. Plus, they don’t taste like vegetables! That’s why they are on our list of best zucchini recipes.
We love baking with zucchini! We have made Cheesy Cornbread Zucchini Muffins, Whole Wheat Chocolate Chip Zucchini Bread, and Instant Pot Double Chocolate Zucchini Bread in the past. And I am so excited to share these chocolate chip zucchini muffins with struessel topping with you today!
Chocolate Chip Zucchini Muffins with Struesel Topping
I love a good muffin. I love a muffin even more if it has a topping (like our favorite blueberry muffins with vanilla glaze). These tasty chocolate chip zucchini muffins have a cinnamon struessel topping that takes them from an ordinary muffin to an extraordinary muffin. Good luck just eating one. My kids consumed the entire batch in under 12 hours.
How to store zucchini muffins
Store zucchini muffins in an air-tight container at room temperature up to 3 days.
Can you freeze zucchini muffins?
Yes. Freeze them in a single layer on a cookie sheet for 3 hours. Then transfer them to a freezer-safe bag or container. Defrost at room temperature and eat within 3 months.
How to make chocolate zucchini muffins?
If you want to make these into chocoalte zucchini muffins, simply substitute 1/2 cup unsweetened cocoa powder for the chocolate chips. If you want double chocolate zucchini muffins, add the 1/2 cup cocoa powder and leave the chocolate chips.
What to add to zucchini muffins?
This recipe shares how to add chocolate chips to zucchini muffins. You could also try mixing in toffee chips, dried cranberries. If you are looking for a savory add-in, try mixing in 1 cup of bacon bits. Or try this savory zucchini bacon cheese muffins recipe from Homemade Food Junkie.
Are you tired of the same boring zucchini bread? Make something better with these chocolate chip zucchini muffins.They are a tender chocolate chip muffin with a cinnamon struesel topping. Plus, they don't taste like vegetables!
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 cup semi-sweet chocolate chips
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter, chilled and cubed
- Preheat oven to 350 degrees. Line a muffin tin with muffin cups and set aside.
- Combine flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together egg, oil, milk, lemon juice, and vanilla.
- Make a well in the center of the dry mixture and pour in the wet mixture.
- Mix until just combined.
- Fold in zucchini and chocolate chips.
- Scoop muffin batter into prepared muffin tin, filling each spot 3/4 full.
- Prepare struesel topping by mixing together light brown sugar, granulated sugar, flour, cinnamon, and salt. Mix in cubed butter with a fork until pea-sized balls are formed.
- Spoon streusel over filled muffin tins.
- Bake for 22-25 minutes until a toothpick inserted in the center of the muffins comes out clean.
Muffins can be stored at room temperature up to 3 days. They can be frozen up to 3 months.
Serving Size1 muffin
Amount Per Serving Calories 326 Total Fat 16g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 11g Cholesterol 21mg Sodium 242mg Carbohydrates 45g Net Carbohydrates 0g Fiber 2g Sugar 29g Sugar Alcohols 0g Protein 3g