Kid-Friendly, Fluffy Chocolate Chip Zucchini Muffins

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk the granulated sugar, brown sugar, oil, milk, egg and vanilla until very smooth and uniform.
3. In a medium bowl, whisk the flour, baking powder, cinnamon (if using) and salt.
4. Add the wet mixture to the dry and fold gently with a spatula until about half combined.
5. Add the blotted zucchini and chocolate chips and stir gently until the batter is mostly uniform and the zucchini and chocolate are spread evenly.
6. Divide the batter evenly among the muffin cups and sprinkle the tops with the extra sugar.
7. Bake on the center rack at 425°F (220°C) for 8 minutes, then, without opening the door, lower the heat to 350°F and bake 8–10 more minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
8. Cool in the tin for 5–10 minutes, then move the muffins to a rack to finish cooling.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggMilkBrown sugarChocolate chipZucchini