Chocolate Chip Zucchini Muffins with Crumble Topping

Do you have a bumper crop of zucchini coming in from your garden? These chocolate chip zucchini muffins are a delicious option for using some of it up. It’s also an excellent way to sneak some veg into a sweet treat for the picky eaters in your life.

How to Make Chocolate Chip Zucchini Muffins with Crumble Topping

First, start by combining your crumble topping ingredients and set it aside.

For the muffins, combine the dry ingredients and set it aside.

In a smaller bowl, combine the wet ingredients.

Next, add the wet ingredients to the dry ingredients. Combine but DO NOT overmix!

At this point you can add in whatever extras you want. I often add walnuts. Of course, chocolate chips made an appearance in the muffins pictured above. Cacao nibs, shredded coconut, raisins, chopped dates.. there are plenty of options!

Now you’ll preheat your oven to 425.

Prepare your muffin tin. I have not figured out how to keep my muffins from sticking to the paper when I use it. It is so aggravating trying to peel paper off my muffin before eating it. I don’t use non-stick cooking spray anymore, if you do I imagine that would work in keeping the muffins from sticking to the pan. This last time I made these muffins, I tried putting a small pat of butter in each spot and, it worked! I did have to gently pry the crumble top off the pan, but the muffin itself didn’t stick at all.

Fill each spot all the way to the top with batter. Leave one spot open. Fill that empty spot halfway with water.

Gently press the crumble topping into the top of each muffin.

Bake the muffins at 425°for five minutes. After the five minutes, drop the oven temperature to 350°without opening the oven door. Bake for an additional 15-18 minutes.

Chocolate Chip Zucchini Muffins with Crumble Topping

These moist chocolate chip zucchini muffins with a sweet crumble topping are an excellent way to use your abundance of garden zucchini!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings 16 Muffins

Ingredients

  

Crumble Topping

• 2 tbsp melted butter
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1 scant tbsp ground flax seed optional but highly recommend!
• 1 tsp vanilla extract

Muffins

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves optional but highly recommend!
• 1 heaping tsp ground flax seed
• 1/2 cup oil I recommend melted coconut oil
• 3/4 cup brown sugar
• 2 eggs room temperature
• 1 tsp vanilla
• Splash of milk, around a tablespoon
• 2 cups grated zucchini the measurement is just a suggestion. Use as much or as little zucchini as you want. DO NOT blot or squeeze liquid out of the zucchini.

Instructions

 

Crumble Topping

• Mix all the ingredients together and set aside

Muffins

• In a large bowl, combine the dry ingredients. Set aside.
• In a smaller bowl, combine the wet ingredients.
• Add the wet ingredients to the dry ingredients.
• Combine but DO NOT overmix.
• At this point, gently fold in whatever add-ins you want.

  Chocolate chips, walnuts, pecans, etc.

How To Bake

• Preheat oven to 425°.
• Prepare a muffin tin, spray each spot with non-stick cooking spray to prevent sticking.
• Fill each spot all the way with batter, minus one spot.
• Leave one empty spot. Fill that spot half way with water.
• Gently press crumble topping on top.
• Bake the muffins for five minutes at 425°.
• After the fives minutes, WITHOUT OPENING THE OVEN DOOR drop the temperature to 350°.
• Bake for an additional 15-18 minutes.
• Allow to cool before enjoying your delicious muffins!

Keyword chocolate chip zucchini muffins, crumble topping, muffins, zucchini muffins

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