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Moist Homemade Chocolate Chip Zucchini Muffins Easy Streusel Recipe

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These moist homemade chocolate chip zucchini muffins feature a crunchy cinnamon streusel topping, combining the freshness of zucchini with melty chocolate chips for a comforting treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar
  • ⅓ cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), drained lightly
  • 1 cup (170g) mini chocolate chips
  • For streusel topping:
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (55g) light brown sugar
  • ½ tsp ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Shred about 2 medium zucchinis using a grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out some excess moisture, but do not dry completely.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
  4. In another bowl, whisk 2 large eggs, ⅓ cup vegetable oil, ½ cup granulated sugar, ½ cup light brown sugar, and 1 tsp vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
  6. Fold in the shredded zucchini and 1 cup mini chocolate chips carefully to distribute evenly.
  7. In a small bowl, mix ¼ cup flour, ¼ cup light brown sugar, and ½ tsp cinnamon. Cut in 3 tbsp cold unsalted butter with two knives or fingertips until crumbly and pea-sized.
  8. Spoon batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping generously over each muffin.
  9. Bake for 22–25 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Squeeze out some moisture from zucchini but retain some for moistness. Use cold butter for streusel to get crumbly texture. Baking immediately after mixing ensures best rise. Test doneness with a toothpick.

Nutrition

Keywords: chocolate chip zucchini muffins, streusel topping, moist muffins, easy muffin recipe, zucchini baking, quick breakfast, kid-friendly muffins

Find it online: https://islatable.com/moist-homemade-chocolate-chip-zucchini-muffins-easy-streusel-recipe/