Chocolate Zucchini Streusel Muffins

These muffins are fluffy, rich, and full of chocolate! They have a delicious buttery streusel sprinkled on top before baking. Start your morning off right with these delicious Chocolate Zucchini Streusel Muffins!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425℉. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Shred the zucchini with a grater and set aside.

Step 2

In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.

Step 3

In a large bowl, add in flour, baking soda, sugar, cocoa, salt, and baking powder. Mix together and set aside.

Step 4

Into the medium bowl add oil, eggs, vanilla, sour cream, and egg yolk. Whisk until well combined.

Step 5

Add the wet ingredients into the dry and using a spatula, gently fold to create a soft muffin batter. Mix until there are almost no flour streaks left.

Step 6

Add the shredded zucchini and chocolate chips and mix in a few times. Continue mixing until no flour streaks are left. Do not over-mix!!

Step 7

Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 8

Bake the muffins at 425°F for 6 minutes. Then turn the oven down to 375°F and continue baking for 10-12 minutes. Mine took 18 minutes exactly. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

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