Description
These Chocolate Chip Zucchini Muffins are moist, tender, and packed with the subtle sweetness of zucchini and bursts of semisweet chocolate chips. Perfect for breakfast or a wholesome snack, they combine warm spices like cinnamon and nutmeg with rich chocolate, creating a delightful treat that’s both comforting and delicious.
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 and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make cleanup easier.
- 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 evenly combined.
- Combine wet ingredients and zucchini: In a large bowl, whisk granulated sugar, light brown sugar, vegetable oil, sour cream, vanilla extract, and the eggs until the mixture is smooth. Gently fold in the grated zucchini using a rubber spatula to evenly distribute it.
- Incorporate dry ingredients and chocolate chips: Add the flour mixture to the wet zucchini mixture and stir just until combined to avoid overmixing. Fold in the semisweet chocolate chips carefully.
- Fill muffin cups and bake: Spoon about ⅓ cup of batter into each prepared muffin cup, filling them fully. Sprinkle additional chocolate chips on top of each muffin for an attractive finish. Bake in the preheated oven for 20 to 25 minutes, or until the tops turn golden brown and a toothpick inserted in the center comes out clean or with just chocolate smears.
- Cool the muffins: Allow the muffins to cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool completely. This prevents sogginess and helps them firm up.
Notes
- Grate the zucchini finely and squeeze out excess moisture if it seems very wet to avoid soggy muffins.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Use room temperature eggs and sour cream for better emulsification and texture.
- For a healthier option, you can substitute some or all of the all-purpose flour with whole wheat flour, though texture may vary slightly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
