1cupgrated zucchiniwhich was half of a large zucchini for me
½cupmini chocolate chips
For the peanut butter streusel
½cup+ 1 Tablespoon flour
½cuppacked brown sugar
¼cupbutterroom temperature (I used salted)
3Tablespoonspeanut butter
½cupmini chocolate chips
6mini dark chocolate Reese's cupsquartered
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.