Chocolate Zucchini Muffins with Reese’s Cups

I feel like my photography has been slightly better lately, but I’m not particularly happy with any of these pictures. I hate when that happens. Because of my work schedule, I usually don’t get to take pictures until late evening. Initially I tried to do these in the evening, didn’t like them, so I ran home at lunch and tried to take them during my lunch hour. Oh well, they’re too good to skip posting. So just know – they taste better than I made them look.

As soon as I saw Tastes of Lizzy T post these muffins, I knew I had to try them soon. I love baking with zucchini (see chocolate chip zucchini bread or zucchini brownies) and these were awesome. The zucchini makes them moist and the streusel in the center with the Reese’s Cups is a happy surprise. I could have eaten the streusel by itself (I might have eaten a spoonful. Or two).

Chocolate Zucchini Muffins with Reese's Cups

Melissa | Persnickety Plates

Jumbo Chocolate Zucchini Muffins filled with Reese's Cups will make your belly so happy.

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Servings 6 jumbo muffins

Ingredients

  

1x2x3x

• For the muffins
• 1 cup flour
• 1/2 cup cocoa powder
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/4 cup milk I used 2%
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup grated zucchini which was half of a large zucchini for me
• 1/2 cup mini chocolate chips
• For the peanut butter streusel
• 1/2 cup + 1 Tablespoon flour
• 1/2 cup packed  brown sugar
• 1/4 cup butter room temperature (I used salted)
• 3 Tablespoons peanut butter
• 1/2 cup mini chocolate chips
• 6 mini dark chocolate Reese's cups quartered

Instructions

 

• Spray a jumbo muffin pan with non-stick spray and set aside.
• Preheat oven to 425 degrees.
• In a small bowl, add the flour, cocoa powder, baking powder, and salt. Mix together and set aside.
• In a large bowl, with a wooden spoon, mix together the oil, milk, sugar, brown sugar, vanilla, egg, and grated zucchini until well combined.
• Add in the dry ingredients and mix until just combined. If you over mix, you'll end up with tough muffins.
• Fold in the mini chocolate chips.
• In a small bowl, make the streusel by combining the flour, brown sugar, peanut butter, and chocolate chips until crumbly (I could eat this alone, with a spoon).
• Using a cookie scoop (or ice cream scoop), put one scoop of batter into each of the muffin wells. Add a tablespoon of streusel and 4 pieces of the chopped Reese's cups over the batter in each well. Scoop the rest of the batter evenly between the six wells. The muffin wells will be nearly full. Sprinkle the remaining streusel evenly over the tops of each well.
• Bake for 5 minutes at 425 degrees then reduce the oven temp to 375 degrees and bake for an additional 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Notes

Very slightly adapted from Tastes of Lizzy T

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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