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Tender Chocolate Chip Zucchini Muffins Recipe Easy Homemade Streusel Top

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These tender chocolate chip zucchini muffins feature a moist crumb balanced with a crunchy buttery streusel topping. Perfect for breakfast, snacks, or brunch, they combine simple pantry ingredients with fresh zucchini for a delicious bakery-style treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (110 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup unsalted butter (115 g), melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup cottage cheese (120 g), blended smooth
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed lightly to remove excess water
  • 1 cup semi-sweet or milk chocolate chips (170 g)
  • For the Streusel Topping:
  • ½ cup all-purpose flour (60 g)
  • ⅓ cup packed brown sugar (70 g)
  • 4 tablespoons unsalted butter (57 g), cold and cubed
  • ½ teaspoon ground cinnamon
  • Optional: 2 tablespoons chopped nuts (walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick spray.
  2. Prepare the streusel topping: In a small bowl, mix ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and cold cubed butter. Use a pastry cutter or fingers to blend until coarse crumbs form. Stir in nuts if using. Keep chilled.
  3. Blend the cottage cheese in a blender or food processor until smooth and creamy.
  4. Shred about 1 ½ cups zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess moisture, but do not dry completely.
  5. In a large bowl, whisk together 2 cups flour, ¾ cup granulated sugar, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon.
  6. In a separate bowl, beat 2 large eggs, then whisk in melted butter, vanilla extract, and blended cottage cheese until smooth.
  7. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
  8. Fold in shredded zucchini and 1 cup chocolate chips until evenly distributed.
  9. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle streusel topping generously over each muffin.
  10. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Streusel should be golden and crumbly.
  11. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Drain zucchini but do not dry completely to maintain moisture. Use room temperature eggs and melted butter for smooth batter. Chill streusel topping for best crumbly texture. Test doneness with a toothpick; a few moist crumbs are okay. Avoid opening oven door during baking to prevent sinking. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For vegan, use flax eggs, coconut yogurt, and vegan butter. Nuts in streusel are optional and can be replaced with toasted oats for nut-free version.

Nutrition

Keywords: chocolate chip zucchini muffins, streusel topping, easy muffins, breakfast muffins, moist muffins, homemade muffins, bakery style muffins

Find it online: https://cheerycrisp.com/tender-chocolate-chip-zucchini-muffins-recipe-easy-homemade-streusel-top/