Why go for tried-and-true zucchini bread when you could have these indulgent muffins? Owing their soft texture to juicy zucchini, these muffins get a dose of decadence from white chocolate chips embedded in the cocoa-rich batter.
Double-Chocolate Zucchini Muffins
Makes 12 muffins
- 1 cup (200 grams) granulated sugar
- ½ cup (120 grams) sour cream, room temperature
- ⅓ cup (76 grams) unsalted butter, melted
- ⅓ cup (80 grams) whole milk
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract*
- 2 cups (250 grams) all-purpose flour
- ½ cup (43 grams) Dutch process cocoa powder
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (120 grams) shredded zucchini, patted dry
- 1 cup (170 grams) white chocolate chips
- Preheat oven 350°F (180°C). Line a 12-cup muffin pan with parchment paper liners.
- In a large bowl, whisk together sugar, sour cream, melted butter, and milk; whisk in eggs and vanilla.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Add flour mixture to sugar mixture, whisking just until combined. Fold in zucchini and white chocolate chips. Divide batter among prepared muffin cups.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm, or let cool completely on a wire rack.