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!
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!