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Moist Chocolate Chip Zucchini Muffins with Brown Sugar Crumble

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These moist chocolate chip zucchini muffins with a crunchy brown sugar crumble topping are easy to make and perfect for breakfast or brunch. They combine the subtle veggie boost of zucchini with sweet chocolate chips and a golden crumble for a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can swap half for whole wheat for lighter texture)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Brown Sugar Crumble:
  • ¼ cup (50g) light brown sugar, packed
  • 3 tablespoons (40g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
  2. Prepare the crumble topping: In a small bowl, combine ¼ cup brown sugar, 3 tablespoons flour, 2 tablespoons cold cubed butter, and ½ teaspoon cinnamon. Use a pastry cutter or fork to mix until coarse crumbs form. Refrigerate until ready to use.
  3. Grate zucchini using a fine grater. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. In another bowl, beat eggs with granulated sugar and brown sugar until combined. Add vegetable oil and vanilla extract, mixing gently.
  6. Pour wet ingredients into dry ingredients and stir with a spatula just until combined. Do not overmix.
  7. Fold in grated zucchini and chocolate chips gently.
  8. Spoon batter evenly into muffin cups, filling each about ¾ full. Sprinkle brown sugar crumble generously over each muffin.
  9. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the crumble is golden and crisp.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Squeeze zucchini well to prevent sogginess. Use cold butter for the crumble topping to achieve a crisp texture. Room temperature eggs help with better rise. Baking times may vary slightly depending on oven; watch for golden crumble topping.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, breakfast muffins, brown sugar crumble, easy muffins, moist muffins, healthy muffins

Find it online: https://recipebelle.com/moist-chocolate-chip-zucchini-muffins-with-brown-sugar-crumble-recipe-easy-and-perfect-for-breakfast/