Description
Moist and tender Zucchini Muffins with Cinnamon Chocolate made with fresh grated zucchini, Greek yogurt, olive oil, brown sugar, warm cinnamon, and finely chopped dark chocolate. These bakery-style muffins feature a rich cinnamon chocolate layer in the center and on top.
Ingredients
Scale
- 2 medium zucchini, about 340 grams
- 2 large eggs, at room temperature
- 1/2 cup Greek yogurt or skyr, about 130 grams
- 1/2 cup granulated sugar, about 110 grams
- 1/2 cup dark brown sugar, about 90 grams
- 1/2 cup extra-virgin olive oil, about 120 grams
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, about 350 grams
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup 70% dark chocolate, about 84 grams
- 1 teaspoon ground cinnamon for the chocolate mixture
Instructions
- Preheat the oven to 375°F and prepare a jumbo muffin pan with parchment squares or muffin liners.
- Grate the zucchini directly into a large mixing bowl. Do not squeeze out the moisture.
- Add the eggs, Greek yogurt or skyr, granulated sugar, dark brown sugar, olive oil, and vanilla. Whisk until well combined.
- Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt. Begin mixing with a whisk, then switch to a spatula as the batter thickens. Fold only until no dry flour remains.
- Finely chop the dark chocolate and place it in a small bowl. Add 1 teaspoon cinnamon and toss until the chocolate is evenly coated.
- Spoon a small amount of batter into each prepared jumbo muffin cup.
- Add about 1 heaping tablespoon of the cinnamon chocolate mixture to the center of each muffin.
- Cover with additional batter until the muffin cups are nearly full, then sprinkle more cinnamon chocolate over the tops.
- Bake jumbo muffins at 375°F for 30 to 35 minutes, or until a toothpick inserted into the muffin comes out clean or with a few moist crumbs. Melted chocolate on the toothpick is normal.
- Allow the muffins to cool briefly before serving. For standard-size muffins, use a scant tablespoon of chocolate in each center and bake for 18 to 20 minutes. The recipe makes about 12 to 14 standard muffins.
Notes
- Do not squeeze the grated zucchini because its natural moisture helps create a soft and tender crumb.
- Avoid overmixing the batter after adding the flour, as this can make the muffins dense or chewy.
- Finely chopping the dark chocolate helps the cinnamon coat it evenly and creates a better chocolate ribbon.
- For standard-size muffins, bake at 375°F for about 18 to 20 minutes.
- Store completely cooled muffins in an airtight container in a cool, dry place for up to 1 week.
- To refresh a muffin, cover it with a damp paper towel and microwave for about 20 seconds.
- Nutrition information is an estimate based on approximately 12 standard-size muffins and may vary depending on brands and portion size.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 standard muffin
- Calories: 318
- Sugar: 19.5 g
- Sodium: 23 mg
- Fat: 13.4 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2.2 g
- Protein: 5.9 g
- Cholesterol: 32 mg