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Cozy Chocolate Chip Zucchini Bread Muffins

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These cozy chocolate chip zucchini bread muffins feature bakery-style domes, a tender crumb, and pockets of melty chocolate chips, perfect for a warm, comforting treat.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (lightly packed), fresh, preferably young zucchini
  • 2 cups all-purpose flour (250 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup packed brown sugar (50 grams)
  • ⅓ cup vegetable oil (80 ml), can substitute with melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (120 ml), can swap for Greek yogurt
  • 1 cup chocolate chips (170 grams), semi-sweet or dark

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center for even baking. Grease your muffin tin or line with paper or silicone liners.
  2. Using a box grater or food processor, shred about 1 ½ cups of zucchini. Pat lightly with paper towels to remove excess moisture but don’t squeeze too hard — you want it moist for the batter.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
  4. In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup packed brown sugar, ⅓ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup sour cream until smooth and glossy.
  5. Gently pour the wet ingredients into the dry mixture. Using a spatula, fold just until combined — don’t overmix.
  6. Carefully fold in the shredded zucchini and 1 cup chocolate chips.
  7. Spoon the batter into your prepared muffin tin, filling each cup about ¾ full. Mound the batter slightly higher in the center for bakery-style domes.
  8. Bake for 20-25 minutes. Start checking around 18 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The domes should be golden and springy to the touch.
  9. Remove from oven and let muffins sit 5 minutes in the tin, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender and airy. Pat zucchini lightly to remove excess moisture but keep it moist. If muffins brown too quickly, tent with foil for last 5 minutes. Let muffins cool on a wire rack to prevent sogginess. Folding chocolate chips in gently prevents sinking.

Nutrition

Keywords: zucchini bread muffins, chocolate chip muffins, bakery-style muffins, easy muffins, zucchini dessert, moist muffins, quick bake

Find it online: https://recipebelle.com/cozy-chocolate-chip-zucchini-bread-muffins-easy-bakery-style-recipe/