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Moist Homemade Zucchini Chocolate Chip Muffins with Brown Sugar Streusel

zucchini chocolate chip muffins - featured image
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These moist zucchini chocolate chip muffins feature a tender crumb with hidden zucchini and a crunchy brown sugar streusel topping, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) packed brown sugar, divided
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • ¾ cup (130g) mini chocolate chips
  • For the brown sugar streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 3 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin or line with paper liners.
  2. Shred 1 medium zucchini using a grater or food processor. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In another bowl, whisk ¾ cup packed brown sugar with ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly thickened.
  5. Add the grated zucchini and ¾ cup mini chocolate chips into the wet mixture and gently fold to combine.
  6. Pour wet ingredients into the dry and fold together gently with a rubber spatula until just combined.
  7. In a small bowl, mix ½ cup flour and ¼ cup brown sugar. Cut in 3 tablespoons cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  8. Spoon batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the brown sugar streusel generously over each muffin top.
  9. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Use mini chocolate chips for even distribution and better melting. Keep butter cold when making streusel for a crumbly topping. Tent muffins with foil if browning too fast. Batter can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, brown sugar streusel, moist muffins, easy muffins, breakfast muffins, snack muffins

Find it online: https://leilameals.com/moist-homemade-zucchini-chocolate-chip-muffins-with-brown-sugar-streusel-recipe/