Zucchini Chocolate Chunk Muffins with Pistachio Streusel

Nutriscore Rating: 54/100

Packed with rich flavors and irresistible texture, these Zucchini Chocolate Chunk Muffins with Pistachio Streusel are a must-try treat that perfectly balances indulgence and wholesomeness. Freshly shredded zucchini adds moisture and a subtle earthiness, while chunks of dark chocolate create pockets of molten decadence in every bite. The star of the show, however, is the buttery pistachio streusel topping, which adds a delightful crunch and nutty sweetness. These muffins are easy to make, coming together in just under 40 minutes, and are perfect for breakfast, snack time, or dessert. With a hint of cinnamon and the creaminess of Greek yogurt, this recipe offers a flavorful twist on classic zucchini muffins, making them a standout addition to any baking repertoire. Bake a batch and experience the perfect harmony of sweet, nutty, and savory notes!

Recipe Information

• Prep Time: 20 min
• Cook Time: 18 min
• Total Time: 38 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 1 unit large egg
• 0.5 cup plain Greek yogurt
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup zucchini, shredded
• 0.75 cup dark chocolate chunks
• 0.5 cup pistachios, shelled and chopped
• 0.25 cup all-purpose flour (for streusel)
• 2 tablespoons granulated sugar (for streusel)
• 2 tablespoons unsalted butter, melted (for streusel)

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

2. In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 0.25 teaspoon of salt, and 1 teaspoon of ground cinnamon. Set aside.

3. In another bowl, mix 0.5 cup of granulated sugar, 0.5 cup of packed light brown sugar, 1 large egg, 0.5 cup of plain Greek yogurt, 0.25 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.

4. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Avoid overmixing.

5. Fold in 1 cup of shredded zucchini and 0.75 cup of dark chocolate chunks until evenly distributed.

6. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.

7. To make the pistachio streusel, combine 0.5 cup of chopped pistachios, 0.25 cup of all-purpose flour, 2 tablespoons of granulated sugar, and 2 tablespoons of melted unsalted butter in a small bowl. Mix until crumbly.

8. Sprinkle the streusel evenly over the muffin batter in each cup.

9. Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

10. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

11. Serve the muffins warm or at room temperature, and enjoy!

Nutrition Facts

1 serving (98.3g)

Calories		315
% Daily Value*
Total Fat		13.5 g	17%
	Saturated Fat	4.9 g	25%
	Polyunsaturated Fat	2.8 g
Cholesterol		21 mg	7%
Sodium		155 mg	7%
Total Carbohydrate		43.7 g	16%
	Dietary Fiber	2.3 g	8%
	Total Sugars	26.5 g
Protein		5.5 g	11%
Vitamin D		0.1 mcg	1%
Calcium		42 mg	3%
Iron		2.7 mg	15%
Potassium		231 mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1458 cal (38.2%%)

Protein: 262 cal (6.9%%)

Carbs: 2097 cal (54.9%%)