Or, as my four-year-old calls them: ‘Bikini Muffins.’
(I actually considered using that as the title of this recipe, but I realized I might get some, ahem, inappropriate traffic using those terms, together.)
This delicious recipe came about because my lovely neighbor gave us just a small, petite, little zucchini. (Insert sarcasm and see picture below.)
Yeah. It was actually HUGE.
Anyways, I figured this was the perfect opportunity to bake using zucchini for the very first time. (Nope, I’d never done it before.) I looked through my Recipe list on Pinterest and found a recipe stating it was ‘Award-Winning.’
And the four-year-old and I were off on our baking adventure.
Chocolate Chip Zucchini Muffins, adapted slightly from Sally’s Baking Addiction
2/3 c old-fashioned oats
1/2 c dark brown sugar
2 T flour
1/2 t cinnamon
1/4 c butter, cold, cut into small squares
1 T semi-sweet chocolate chips
1 egg, beaten
1/2 c dark brown sugar
1/2 c sugar
1/2 c vegetable oil
1 c grated zucchini
2 t vanilla
1 1/2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 t cinnamon
1/4 t ground nutmeg
3/4 c semi-sweet chocolate chips
Preheat oven to 425 degrees. Spray muffin tin and set aside.
Streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with a pasty cutter. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid over-mixing.
Fill muffin cups all the way to the top (I only had enough batter for 11). Sprinkle streusal over the top of each muffin, covering completely. Gently press the streusel into the tops of each muffin. Bake for 5 minutes at 425 degrees and, keeping the muffins in the oven, lower the oven temperature to 350 degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
I think I’d always avoided baking with zucchini because I was afraid it would taste funny, but, boy – oh boy! – was I wrong. These tasted absolutely perfect. They were so moist and full of fall flavor. The cinnamon, nutmeg, and chocolate chips work so well together. And the streusel, wow, it just took these to a new level.
So, by the time I got around to taking a picture of these – this was the only one left.
My only complaint was that this only made 11… but so easy to rectify by doubling. Believe me, you’ll want to make more.
(And since I only used about 1/5 of that huge zucchini, making another batch of these is on today’s agenda.)
Just look at inside of these:
And I don’t have to feel bad. Because they have a vegetable in them.