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Moist Double Chocolate Zucchini Muffins with Espresso Crumble

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These moist double chocolate zucchini muffins with espresso crumble are a comforting and indulgent homemade treat, perfect for cozy mornings or a quiet snack. The grated zucchini keeps the muffins tender while the espresso crumble adds a bittersweet crunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed of excess moisture
  • 1 cup (175g) semi-sweet chocolate chips or chunks
  • ½ cup (60g) all-purpose flour (for espresso crumble)
  • ⅓ cup (65g) packed light brown sugar (for espresso crumble)
  • 2 tablespoons unsweetened cocoa powder (for espresso crumble)
  • 1 teaspoon instant espresso powder (for espresso crumble)
  • 3 tablespoons (45g) cold unsalted butter, cubed (for espresso crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Grate 1 ½ cups of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, sift together 1 ¾ cups flour, ½ cup cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  4. In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly glossy.
  5. Gradually add dry ingredients into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in grated zucchini and 1 cup of chocolate chips into the batter.
  7. In a small bowl, combine ½ cup flour, brown sugar, cocoa powder, and instant espresso powder. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  8. Spoon batter evenly into the prepared muffin tin, filling each about ¾ full. Sprinkle a generous layer of espresso crumble on top of each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If crumble browns too fast, tent with foil for last 5 minutes.
  10. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Squeeze excess moisture from zucchini but keep some moisture for softness. Use room temperature eggs for better texture. Chill butter for crumble topping to create crisp pockets. Use an oven thermometer to avoid burning the crumble. If crumble browns too quickly, tent with foil during baking. The espresso crumble can be prepared ahead and refrigerated. Muffins freeze well when wrapped individually.

Nutrition

Keywords: double chocolate, zucchini muffins, espresso crumble, homemade muffins, easy breakfast, chocolate zucchini, moist muffins, coffee flavor

Find it online: https://flurpchef.com/moist-double-chocolate-zucchini-muffins-with-espresso-crumble-recipe-for-easy-homemade-treats/