Chocolate Zucchini Muffins
These streusel-topped chocolate muffins are perfect for brunch, dessert, or the occasional midnight snack.
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup (½ stick) Challenge Butter, softened
- ½ cup chopped walnuts
- 2½ cups all-purpose flour
- 6 Tablespoons cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (1½ stick) Challenge Butter
- 1 cup sugar
- ¾ cup brown sugar
- 3 eggs
- 2½ cups grated zucchini (unpeeled)
- 1 teaspoon vanilla
Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.
Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.
In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs.
Blend in flour mixture along with zucchini and vanilla.
Divide mixture between prepared muffin cups (about ¼ cup per each cup) and stop with streusel mixture (about 1 Tablespoon per each muffin).
Bake for 20-25 minutes or until center is firm and tests done.