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Tender Chocolate Chip Zucchini Muffins Recipe with Easy Streusel Topping

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These tender chocolate chip zucchini muffins feature a moist, bakery-style crumb with melty chocolate chips and a crunchy streusel topping, perfect for brunch or a cozy snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • ½ cup (120g) small-curd cottage cheese, well-drained
  • 1 teaspoon vanilla extract
  • 1 cup (170g) mini chocolate chips
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons (43g) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
  2. Grate zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, beat eggs with melted butter, cottage cheese, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together until just combined. Fold in squeezed zucchini and mini chocolate chips. Avoid overmixing.
  6. In a small bowl, mix flour, brown sugar, and cinnamon for streusel. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  7. Spoon batter evenly into muffin cups, filling each about ⅔ full. Sprinkle streusel topping generously over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check at 18 minutes to avoid overbaking.
  9. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy batter. Use room temperature eggs and melted butter for smooth mixing. Fold batter gently to keep muffins tender. If streusel browns too fast, tent muffins with foil halfway through baking. Batter can rest 5 minutes before baking to hydrate flour. For gluten-free, use 1:1 gluten-free baking blend. For dairy-free, substitute butter with coconut oil and cottage cheese with dairy-free yogurt or mashed banana.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, streusel topping, easy muffins, moist muffins, brunch recipe, quick muffins

Find it online: https://forkmila.com/tender-chocolate-chip-zucchini-muffins-recipe-with-easy-streusel-topping/