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Best Bakery Style Chocolate Chip Zucchini Muffins Recipe

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Tall, domed muffins with brown butter streusel and hidden zucchini that taste like a bakery treat, not a health compromise.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, browned
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 425°F (218°C). Position the rack in the center. Line your muffin tin with paper liners or grease it well.
  2. Start the brown butter for the streusel. Place 4 tablespoons of butter in a small saucepan over medium heat. Let it melt, then swirl the pan occasionally. The butter will foam, then turn golden, then develop brown specks at the bottom. This takes about 4-5 minutes. Watch it carefully—it can go from perfect to burnt in seconds. When it smells nutty and looks amber, remove it from the heat immediately. Pour it into a small bowl and let it cool slightly while you prep the rest.
  3. Make the streusel. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the warm brown butter and stir with a fork until crumbly. Set aside.
  4. Grate and squeeze the zucchini. Grate your zucchini using the large holes of a box grater. You should have about 1½ cups loosely packed. Place it in the center of a clean kitchen towel, gather the corners, and twist firmly over the sink. Squeeze until no more liquid drips out.
  5. Whisk the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  6. Mix the wet ingredients. In a separate medium bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly lighter in color, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until combined.
  7. Combine wet and dry. Pour the wet mixture into the dry mixture. Stir with a rubber spatula until just combined—a few streaks of flour are okay. Do not overmix.
  8. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and chocolate chips to the batter. Fold gently until evenly distributed.
  9. Fill the muffin cups. Using a cookie scoop or spoon, divide the batter evenly among the 12 muffin cups. Fill them all the way to the top.
  10. Add the streusel. Sprinkle the brown butter streusel generously over each muffin, pressing it gently into the batter so it sticks.
  11. Bake. Place the muffin tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 15-17 minutes.
  12. Check for doneness. A toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs. If it’s wet with batter, bake for another 2 minutes.
  13. Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—it prevents soggy muffins. For extra domed tops, let the batter rest for 10 minutes after mixing. Brown butter can burn quickly; watch it carefully.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, brown butter streusel, bakery style muffins, zucchini recipe, easy muffin recipe

Find it online: https://cooksyla.com/best-bakery-style-chocolate-chip-zucchini-muffins-recipe/