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Double Chocolate Chip Zucchini Muffins Recipe with Easy Espresso Crumble Topping

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These double chocolate chip zucchini muffins with espresso crumble topping are moist, rich, and subtly flavored with bittersweet espresso and fresh zucchini. Perfect for cozy fall mornings or a comforting snack.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • ⅓ cup unsweetened cocoa powder (35g), sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed brown sugar (50g)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (80ml)
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup semisweet or bittersweet chocolate chips (170g)
  • ¼ cup all-purpose flour (30g) (for espresso crumble topping)
  • 2 tbsp packed brown sugar (25g) (for espresso crumble topping)
  • 1 tsp instant espresso powder (for espresso crumble topping)
  • 3 tbsp cold unsalted butter, cubed (42g) (for espresso crumble topping)
  • Pinch of salt (for espresso crumble topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and pale, about 2-3 minutes.
  5. Stir in the grated zucchini, then gently fold in the chocolate chips.
  6. Gradually add the dry ingredients into the wet mixture, folding carefully until just combined. Avoid overmixing.
  7. Make the espresso crumble topping by mixing flour, brown sugar, instant espresso powder, and a pinch of salt in a small bowl. Add cold cubed butter and blend with a pastry cutter or fingers until coarse crumbs form.
  8. Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full. Generously sprinkle the espresso crumble topping over each muffin, pressing lightly to adhere.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The tops should be set and slightly browned.
  10. Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Use cold butter for the crumble topping to keep it crisp. Tent muffins with foil if browning too quickly. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. Vegan options include flax eggs and coconut oil instead of butter.

Nutrition

Keywords: double chocolate chip zucchini muffins, espresso crumble topping, chocolate zucchini muffins, fall baking, easy muffins, zucchini recipes, espresso muffins

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