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Moist Zucchini Chocolate Chip Muffins with Brown Sugar Oat Crumble

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These moist zucchini chocolate chip muffins feature a tender crumb combined with sweet chocolate chips and a crunchy brown sugar oat crumble topping, perfect for a homemade breakfast or snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup granulated sugar (65 g)
  • ⅓ cup brown sugar, packed (70 g)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (80 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • ¾ cup mini semi-sweet chocolate chips (120 g)
  • ½ cup old-fashioned rolled oats (45 g)
  • ⅓ cup brown sugar, packed (70 g)
  • 3 tablespoons unsalted butter, cold and cubed (42 g)
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Grate about 1 ½ cups (roughly one medium zucchini) using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can.
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  4. In a separate bowl, beat ⅓ cup granulated sugar and ⅓ cup packed brown sugar with 2 large eggs until well combined and slightly fluffy. Add ⅓ cup vegetable oil and 1 teaspoon vanilla extract, whisking until smooth.
  5. Stir the drained zucchini into the wet mixture. Then gently fold in ¾ cup mini semi-sweet chocolate chips.
  6. Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, fold just until combined. Don’t overmix—some lumps are fine.
  7. In a small bowl, mix ½ cup rolled oats, ⅓ cup packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in 3 tablespoons cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture is crumbly but holds together when squeezed.
  8. Divide the batter evenly among the 12 muffin cups (about ⅓ cup or 80 ml each). Sprinkle a generous amount of the oat crumble topping over each muffin, pressing lightly so it sticks.
  9. Place the tin in the preheated oven and bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick into a muffin center; it should come out with a few moist crumbs but no raw batter. The crumble should be golden brown and crisp on top.
  10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Use cold butter for the crumble topping to ensure crispness. Do not overmix the batter to keep muffins tender. If crumble browns too fast, tent with foil. Muffins freeze well individually wrapped.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, oat crumble topping, healthy breakfast, easy muffins, homemade muffins, zucchini recipe

Find it online: https://ovenmila.com/moist-zucchini-chocolate-chip-muffins-with-brown-sugar-oat-crumble-recipe-for-easy-homemade-breakfast/