Zucchini Muffins with Cinnamon Chocolate Recipe
These Zucchini Muffins with Cinnamon Chocolate combine moist, tender zucchini-infused batter with bursts of spiced chocolate for a deliciously sweet and aromatic treat. Perfect for breakfast, snack, or dessert, these muffins are easy to prepare and feature a unique twist with cinnamon-coated dark chocolate chunks.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 jumbo muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Muffin Batter
- 2 medium zucchini (about 340 grams)
- 2 large eggs, at room temperature
- 1/2 cup Greek yogurt or skyr (130 grams)
- 1/2 cup granulated sugar (110 grams)
- 1/2 cup dark brown sugar (90 grams)
- 1/2 cup extra-virgin olive oil (120 grams)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (350 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
Cinnamon Chocolate
- 1/2 cup 70% dark chocolate (84 grams), finely chopped
- 1 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready when the batter is prepared.
- Prepare the Zucchini: Using a rasp-style grater, grate the zucchini into a large mixing bowl, creating a moist base for the muffins.
- Mix Wet Ingredients: Add the eggs, Greek yogurt (or skyr), granulated sugar, dark brown sugar, olive oil, and vanilla extract to the grated zucchini. Whisk everything together until combined and smooth.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to the wet mixture. Start mixing with a whisk until the batter thickens, then continue mixing with a spatula to fully combine all ingredients.
- Prepare Cinnamon Chocolate Mixture: Finely chop the dark chocolate into small pieces. Toss the chocolate chunks with 1 teaspoon of cinnamon in a small bowl until evenly coated.
- Prepare Muffin Tin: Cut parchment paper into squares and place them into each cup of a jumbo muffin tin. For standard muffin tins, adjust the amount of batter accordingly as noted in recipe tips.
- Assemble Muffins: Spoon a small amount of batter into each muffin cup, then add a heaping tablespoon of the cinnamon-chocolate mixture. Cover with more batter, filling the cups almost to the top, and sprinkle a little more cinnamon chocolate on top for extra flavor.
- Bake: Bake the muffins in the preheated oven at 375°F (190°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean except for a touch of melted chocolate.
- Serve: Allow muffins to cool slightly, then serve warm to enjoy the melted chocolate and tender zucchini texture.
Notes
- Use jumbo muffin tins for larger muffins, or regular sized tins but reduce baking time slightly and fill the cups accordingly.
- Make sure the zucchini is not overly wet by squeezing excess moisture if necessary, to avoid soggy muffins.
- Room temperature eggs help the batter mix more evenly.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Substituting olive oil with a neutral oil like canola oil is possible but will change the flavor slightly.
