Description
These Chocolate Chip Zucchini Muffins are moist, flavorful, and packed with grated zucchini and melty semisweet chocolate chips. Perfect for a breakfast treat or snack, they combine warm spices with a tender crumb and a sweet chocolate topping, making them a delightful way to sneak some veggies into your day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream, at room temperature
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 medium zucchini, grated (about 2 cups)
Add-ins
- 3/4 cup semisweet chocolate chips, plus more for topping
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, kosher salt, baking soda, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, light brown sugar, vegetable oil, sour cream, vanilla extract, and eggs until smooth. Then, gently fold in the grated zucchini using a rubber spatula to evenly distribute it without overmixing.
- Incorporate Dry Ingredients and Chocolate Chips: Add the dry flour mixture and semisweet chocolate chips to the zucchini mixture. Stir carefully until just combined to avoid overmixing and maintain a tender texture.
- Fill Muffin Cups: Spoon about ⅓ cup of batter into each lined muffin cup, filling them fully. Top each with a few additional chocolate chips for a decorative and flavorful finish.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just melted chocolate smears.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Grate the zucchini finely and use it with its moisture; there’s no need to drain as it adds moisture to the muffins.
- For best results, bring eggs and sour cream to room temperature before mixing to ensure even blending.
- You can substitute vegetable oil with melted coconut oil or canola oil if preferred.
- Line the muffin tin with paper liners to prevent sticking and for easy cleanup.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing tips: Freeze in zip-top bags for up to 3 months; thaw overnight at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
