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–+ servings

Chocolate Zucchini Streusel Muffins

Ania
Chocolate Zucchini Streusel Muffins are fluffy, rich, and full of chocolate flavour! Start your morning off right with these delicious muffins!
5 from 1 vote

Ingredients
  

For the streusel

For the muffins

Instructions
 

  • Preheat the oven to 425℉. Line the muffin liners with 12 liners and set aside. Shred the zucchini with a grater and set aside.
    1 1/2 cups zucchini
  • In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
    3/4 cup all-purpose flour, 1/3 cup white sugar, 5 tbsp butter
  • In a large bowl, add in flour, baking soda, sugar, cocoa, salt, and baking powder. Mix together and set aside.
    2 cups flour, 1 1/4 cups white sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt
  • Into the medium bowl add oil, eggs, vanilla, sour cream, and egg yolk. Whisk until well combined.
    2/3 cups oil, 2 eggs, 1 egg yolk, 1 tbsp vanilla, 1 cup sour cream
  • Add the wet ingredients into the dry and using a spatula, gently fold to create a soft muffin batter. Mix until there are almost no flour streaks left.
  • Add the shredded zucchini and chocolate chips and mix in a few times. Continue mixing until no flour streaks are left. Do not over-mix!!
    1 1/2 cups zucchini, 1/2 cup mini chocolate chips
  • Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
  • Bake the muffins at 425°F for 6 minutes. Then turn the oven down to 375°F and continue baking for 10-12 minutes. Mine took 18 minutes exactly. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.