Chocolate Chip Zucchini Muffins With Streusel
Sprinkled with a sweet cinnamon and oat streusel, these moist chocolate chip zucchini muffins are always a hit.
Servings: 12 muffins
Ingredients
For The Streusel
- ⅔ cups old-fashioned oats
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- semi-sweet chocolate chips (optional)
- ¼ cup cold unsalted butter, cubed
For The Muffins
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teapsoon ground nutmeg
- 1 cup semi-sweet chocolate chips
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 425℉ and place a paper liner in each cup of a 12-count muffin tin.
- To make the streusel, combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Add in additional semi-sweet chocolate chips if desired. Then cut in the cold butter with a fork or pastry cutter. Mix until the streusel looks like crumbs and set aside.
- To make the muffin batter, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocoalte chips in a large bowl until combined. Set aside.
- In a separate mixing bowl, whisk together the oil, brown sugar, granulated sugar, egg, vanilla, and shredded zucchini.
- Pour the dry ingredients into the wet mixture and stir until just combined.
- Spoon the batter into each muffin tin, filling each about 3/4 full. Then top each with a generous sprinkling of streusel.
- Bake the muffins for 5 minutes at 425℉. Then, reduce the heat to 350℉ and bake for an additional 13-15 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins rest in the pan for 5 minutes and then transfer to a wire rack to finish cooling.