Serve these muffins for breakfast or as an afternoon pick-me-up with a hot cup of coffee or a glass of cold milk. The gooey, melted chocolate chips add an extra layer of decadence, making each bite a delightful experience. With their moist crumb and rich flavour, these muffins are sure to become a family favourite.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup buttermilk
- 1 cup semisweet chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter, vegetable oil, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the grated zucchini and buttermilk to the wet mixture, blending well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the semisweet chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 12 muffins