Zucchini Chocolate Chunk Muffins with Pistachio Streusel
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!
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
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.
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.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Avoid overmixing.
Fold in 1 cup of shredded zucchini and 0.75 cup of dark chocolate chunks until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
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.
Sprinkle the streusel evenly over the muffin batter in each cup.
Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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.
Serve the muffins warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1874 mg | 82% | |
| Total Carbohydrate | 528.0 g | 192% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 324.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 547 mg | 42% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 3145 mg | 67% | |
*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.
