Chocolate Zucchini Muffins

These streusel-topped chocolate muffins are perfect for brunch, dessert, or the occasional midnight snack.

Prep

Cook

25 minutes

Servings

24 muffins

Level

Easy

Ingredients

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup (½ stick) Challenge Butter, softened
  • ½ cup chopped walnuts
  • 2½ cups all-purpose flour
  • 6 Tablespoons cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup (1½ stick) Challenge Butter
  • 1 cup sugar
  • ¾ cup brown sugar
  • 3 eggs
  • 2½ cups grated zucchini (unpeeled)
  • 1 teaspoon vanilla

Directions

  • 1

    Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.

  • 2

    Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.

  • 3

    In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.

  • 4

    In a mixing bowl, cream butter and sugar until light and fluffy.

  • 5

    Beat in eggs.

  • 6

    Blend in flour mixture along with zucchini and vanilla.

  • 7

    Divide mixture between prepared muffin cups (about ¼ cup per each cup) and stop with streusel mixture (about 1 Tablespoon per each muffin.)

  • 8

    Bake for 20-25 minutes or until center is firm and tests done.

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