Chocolate Chip Zucchini Muffins
Soft, fluffy, and perfectly moist, these Chocolate Chip Zucchini Muffins are brimming with melty chocolate chips and crunchy toasted walnuts!
Ingredients
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ⅔ cup sour cream
- ⅓ cup vegetable oil
- 2 teaspoons vanilla
- 2 cups grated zucchini, lightly squeezed (see notes)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup semi-sweet chocolate chips, plus more for topping
- ⅔ cup toasted walnuts, chopped
Instructions
- In a medium bowl, whisk both sugars, eggs, sour cream, oil, and vanilla together until combined. Stir in the grated zucchini; set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Switch to a wooden spoon and toss in the chocolate chips and chopped walnuts.
- Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined. Allow batter to rest for 1 hour at room temperature.
- Preheat oven to 425ºF. Spray a muffin pan with non-stick cooking spray, or line with paper liners.
- Spoon batter into prepared muffin pan, filling all the way to the top. Press more chocolate chips on top of the batter, if desired.
- Bake at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and continue to bake for another 15-18 minutes, or until muffin tops are golden. A toothpick inserted in the center should come out clean.
Notes
*Store muffins in an airtight container in the refrigerator for up to 5 days. Muffins can be reheated in the microwave for 15-20 seconds to revive their freshness, if they've been sitting in the refrigerator.