Chocolate Chip Zucchini Muffins With Streusel

12 muffins
40 min

Sprinkled with a sweet cinnamon and oat streusel, these moist chocolate chip zucchini muffins are always a hit. Use the harvest from your garden to bake a batch for a quick breakfast or a snack.

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Chocolate Chip Zucchini Muffins With Streusel


Whether you use some of the harvest from your garden or grab some fresh produce from the store, these chocolate chip zucchini muffins with streusel are perfect for breakfast or a quick snack on the go.

These moist muffins are always a big hit. You can easily double the recipe to freeze and save some for later. And with as quickly as they are likely to disappear, you might want to do just that!

Ingredients For Chocolate Chip Zucchini Muffins With Streusel


For the Streusel


  • 2/3 cups old-fashioned oats
  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cubed
  • semi-sweet chocolate chips (optional)


For the Muffins


  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini


How To Make Chocolate Chip Zucchini Muffins With Streusel


First, preheat the oven to 425℉ and place a paper liner in each cup of a 12-count muffin tin.


In a medium glass mixing bowl, combine the oats, brown sugar, cinnamon, and flour to make the streusel. At this point, you can also add in some more semi-sweet chocolate chips if desired. I used mini chocolate chips because it is what I had in our pantry, but regular semi-sweet or milk chocolate chips work too.


Then cut in the cold butter with a fork or pastry cutter. Mix all the ingredients until the streusel looks like crumbs, and set it aside.

Next, make the muffin batter by whisking together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips in a large bowl. Stir until everything is combined and set the bowl aside.

In a separate mixing bowl, whisk together the oil, brown sugar, granulated sugar, egg, vanilla, and shredded zucchini.


Then pour the dry ingredients into the wet mixture and stir until just combined. (Note: The batter will be thick!)

Spoon the batter into the muffin pan, filling each cup about 3/4 full. Then top each with a generous sprinkling of streusel.


Bake the muffins for 5 minutes at 425℉. Then, reduce the heat to 350℉ and bake for an additional 13-15 minutes or until a toothpick inserted in the middle comes out clean.

Let the muffins rest in the pan for 5 minutes and then transfer to a wire rack to finish cooling.


Can You Use Frozen Zucchini?


Yes, you can use frozen zucchini, and there are many times that I do!

I always think that fresh is best, but if you have an abundance of zucchini from your garden, you can grate it and freeze it. It’s perfect to use for baked goods like muffins and bread, coffee cake, or bars.

Before you bake with frozen zucchini, make sure to let it defrost completely in the fridge first. Then remove the grated zucchini from the freezer bag, and strain off any extra water before you use it in your recipe.


How To Store Chocolate Chip Zucchini Muffins


To keep your zucchini muffins fresh, store them in an airtight food storage container.

You can keep them on the counter for a few days, or store them in the fridge to help them keep longer.

To freeze your chocolate chip streusel zucchini muffins make sure they are cool completely. Then wrap them tightly in aluminum foil or them place in freezer bags.


More Zucchini Recipes To Try


If you enjoyed this recipe, you might also like some of my other favorite summer zucchini recipes.

Double Chocolate Zucchini Bread
Grandma’s Zucchini Bread

More Summer Recipes


Thank you so much for visiting today! I hope you enjoyed seeing my cozy and casual backyard picnic breakfast.


Next, visit my friend Kristin at White Arrows Home to get her delicious-looking blackberry recipe. And don’t forget to check out all of the yummy summer recipes linked below.


Enjoy!

Tasty and Delicious End of Summer Recipes

Easy Pickled Onions // My Sweet Savannah


A Super Easy Chocolate Chip Dessert Recipe // Pasha is Home


How to Make the Best and Simple Mexican Crock Pot Meal for Your Family // Robyn’s French Nest


How To Make the Best Blueberry Buckle // Cottage in the Mitten

Chocolate Chip Zucchini Muffins With Streusel // Midwest Life and Style


Blackberry Recipe Bursting With Flavor // White Arrows Home


My Favorite Summer Dinner Idea // Truemans Treasures

Best Mixed Drink With Rum for Summer // Bricks ‘n Blooms


The Best Summer Shrimp Salad // Peacock Ridge Farm


Maryland Crab Cakes With Homemade Coleslaw // White Lilac Farmhouse


Recipe for Chocolate Chip Zucchini Muffins With Streusel

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Chocolate Chip Zucchini Muffins With Streusel
Recipe details
  • 12  muffins
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients
For The Streusel
  • 2/3 cups old-fashioned oats
  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • semi sweet chocolte chips (optional)
  • 1/4 cup cold unsalted butter, cubed
For The Muffins
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teapsoon ground nutmeg
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
Instructions

Preheat the oven to 425℉ and place a paper liner in each cup of a 12-count muffin tin.
To make the streusel, combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Add in additional semi-sweet chocolate chips if desired. Then cut in the cold butter with a fork or pastry cutter. Mix until the streusel looks like crumbs and set aside.
To make the muffin batter, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocoalte chips in a large bowl until combined. Set aside.
In a separate mixing bowl, whisk together the oil, brown sugar, granulated sugar, egg, vanilla, and shredded zucchini.
Pour the dry ingredients into the wet mixture and stir until just combined.
Spoon the batter into each muffin tin, filling each about 3/4 full. Then top each with a generous sprinkling of streusel.
Bake the muffins for 5 minutes at 425℉. Then, reduce the heat to 350℉ and bake for an additional 13-15 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins rest in the pan for 5 minutes and then transfer to a wire rack to finish cooling.
Jen Svendsen| Midwest Life and Style
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