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Cozy Chocolate Chip Zucchini Muffins with Cinnamon Streusel

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Moist and tender chocolate chip zucchini muffins topped with a buttery cinnamon streusel that stays crunchy after baking. A cozy, comforting treat perfect for breakfast or snacks.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1½ cups grated zucchini (about 1 medium zucchini), moisture squeezed out
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) plain yogurt or sour cream
  • ¾ cup (130g) semi-sweet chocolate chips
  • ⅓ cup (45g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 tsp cinnamon (for streusel)
  • 3 tbsp (45g) cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Shred the zucchini finely using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture until you have about 1½ cups of drained zucchini.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating lightly after each addition. Stir in vanilla extract and yogurt.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and chocolate chips evenly.
  7. Prepare the cinnamon streusel topping by mixing flour, brown sugar, and cinnamon in a small bowl. Cut in the cold cubed butter with fingers or a pastry cutter until the mixture resembles coarse crumbs.
  8. Spoon the batter evenly into the muffin cups, filling about ¾ full. Sprinkle the cinnamon streusel generously over each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Fold batter gently to prevent toughness. Use cold butter for streusel to keep it crumbly and crunchy. If batter is too thick, add a splash of milk or yogurt. Tent muffins with foil if streusel browns too fast. Cool muffins on a wire rack to keep bottoms from getting soggy.

Nutrition

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

Find it online: https://zorbmeal.com/cozy-chocolate-chip-zucchini-muffins-easy-homemade-cinnamon-streusel-recipe/