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Baking recipe · from the recipe book

Chocolate Zucchini Walnut Streusel Muffins

Moist, tender cocoa muffins kept soft by grated zucchini, studded with toasted walnuts and topped with a crunchy cinnamon-walnut streusel.

Chocolate Zucchini Walnut Streusel Muffins

Ingredients

  • 1¾ cups220 gAll-purpose flourdivided: 190 g for batter, 30 g for streusel
  • ½ cup40 gUnsweetened cocoa powdersifted
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamondivided: 2 g for batter, 1 g for streusel
  • 2 cups chopped250 gZucchinicoarsely grated, not squeezed
  • ¾ cup packed170 gBrown sugardivided: 145 g for batter, 25 g for streusel
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • ½ cup120 gSour cream
  • 2 tsp8 gVanilla extract
  • 1 cup chopped110 gWalnutstoasted and chopped; divided: 80 g for batter, 30 g for streusel
  • 2 tbsp25 gUnsalted buttermelted

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Toast the walnuts on a dry baking sheet in the heating oven for 6 to 8 minutes until fragrant, cool, then chop and divide them: 80 g for the batter and 30 g for the streusel.
  3. Make the streusel: in a small bowl, stir 30 g of the flour, 25 g of the brown sugar, 1 g of the cinnamon and the 30 g streusel portion of walnuts with the melted butter until clumpy. Set aside.
  4. In a medium bowl, whisk the remaining 190 g flour with the unsweetened cocoa powder, baking soda, baking powder, salt and the remaining 2 g cinnamon.
  5. In a large bowl, whisk the remaining 145 g brown sugar with the eggs, canola oil, sour cream and vanilla until smooth, then stir in the grated zucchini.
  6. Add the flour and cocoa mixture to the zucchini mixture and fold gently until just a few streaks of flour remain, then fold in the 80 g batter portion of walnuts.
  7. Divide the batter among the muffin cups and sprinkle the streusel evenly over the tops.
  8. Bake for 20 to 23 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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