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Cozy Zucchini Chocolate Chip Muffins Recipe with Cinnamon Sugar Topping

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These cozy zucchini chocolate chip muffins are moist, tender, and topped with a crunchy cinnamon sugar crust. They offer a comforting balance of flavors and textures, perfect for cozy mornings or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, packed and squeezed dry
  • ¾ cup (135g) mini semi-sweet chocolate chips
  • Cinnamon sugar topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners or grease well.
  2. Grate about 1 ½ cups of zucchini using the fine side of a box grater. Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a separate bowl, beat the granulated sugar with vegetable oil until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Slowly fold the dry ingredients into the wet mixture, mixing gently until just combined.
  6. Fold in the squeezed zucchini and mini chocolate chips gently to distribute evenly.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about ⅔ full.
  8. Mix the cinnamon sugar topping ingredients and sprinkle generously over each muffin.
  9. Bake for 20 to 25 minutes, checking at 20 minutes with a toothpick for doneness.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Do not overmix the batter to keep muffins tender. Use mini chocolate chips for even melting. If oven runs hot, tent muffins with foil halfway through baking to avoid over-browning. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, cinnamon sugar topping, cozy muffins, breakfast muffins, healthy muffins, easy muffins

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