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Moist Chocolate Zucchini Muffins Recipe with Easy Crunchy Streusel Topping

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These moist chocolate zucchini muffins combine rich cocoa flavor with fresh zucchini for a tender crumb, topped with a crunchy streusel for texture contrast. Perfect for breakfast, snacks, or casual gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180 g) grated zucchini, squeezed dry
  • ½ cup (120 ml) buttermilk (or plain yogurt or milk + 1 tsp lemon juice)
  • For the streusel topping:
  • ⅓ cup (40 g) all-purpose flour
  • 3 tablespoons (40 g) packed brown sugar
  • 3 tablespoons (43 g) cold unsalted butter, cut into small cubes
  • ¼ cup (45 g) mini chocolate chips (optional)
  • ½ teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Prepare the streusel topping: In a small bowl, combine ⅓ cup flour, 3 tablespoons brown sugar, ½ teaspoon cinnamon, and ¼ cup mini chocolate chips. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse crumbs. Refrigerate while making batter.
  3. Grate zucchini finely using the fine side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  4. In a large bowl, sift together 1 ¾ cups flour, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk to combine.
  5. In a separate bowl, whisk ¾ cup granulated sugar, ⅓ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until smooth. Stir in ½ cup buttermilk and grated zucchini.
  6. Pour wet ingredients into dry ingredients and fold gently with a spatula just until combined. Do not overmix.
  7. Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle a generous amount of streusel topping on each muffin.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Use room temperature eggs for better mixing. Fold batter gently to avoid tough muffins. Tent muffins with foil if streusel browns too quickly. For gluten-free, substitute flour with almond and oat flour blend. For dairy-free, use almond or soy milk with vinegar and coconut oil instead of vegetable oil.

Nutrition

Keywords: chocolate zucchini muffins, moist muffins, streusel topping, easy chocolate muffins, healthy chocolate dessert, zucchini dessert, quick muffins

Find it online: https://blixfood.com/moist-chocolate-zucchini-muffins-recipe-with-easy-crunchy-streusel-topping/