Julie Clark
Posted:
Reese’s Chocolate Zucchini Muffins
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These Reese’s chocolate zucchini muffins are rich, thick, and incredibly moist. They’re loaded with peanut butter streusel and chopped Reese’s cups both inside and on top for extra flavor in every bite.
Even zucchini skeptics won’t guess there’s a veggie hidden inside these chocolate muffins. If you’ve got a garden zucchini to use up, this is the recipe to try. Just be warned, they disappear fast, so go ahead and make a double batch!
The chocolate muffins my kids beg for. (They have zucchini inside, but don’t tell!)
My mom and dad plant an epic summer garden each year. And we almost always have an overabundance of zucchini! Some of our favorite zucchini recipes are:
- grandma’s zucchini bread
- chocolate chip zucchini cake
- s’mores zucchini muffins
- peanut butter zucchini bread
And because we need a little healthy food too, I often make our zucchini pizza casserole and breakfast egg bake.
These chocolate peanut butter muffins though….I crave them as much as I crave our peanut butter squares.
The Reese’s zucchini muffins are more like a dessert than breakfast, but with a cup of coffee? Irresistible!
Enjoy – Julie
Ingredients
- Freshly grated zucchini works best. If you only have frozen zucchini, allow it to thaw and drain before adding it to the muffin batter.
- Coconut oil is a great alternative to vegetable oil canola oil. Melt it down before measuring it out.
- You’ll need 12 mini Reese’s cups. Use any leftovers in our Reese’s peanut butter cookies or Reese’s truffles.
See the recipe card below for full ingredients and amounts.
Reese’s Zucchini Muffins
Reese’s Zucchini Muffins are mega-sized, moist chocolate cupcakes with a peanut butter streusel layer and Reese’s inside.
Servings 6
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients
Muffins:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup 2% milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup grated zucchini
- 1/2 cup mini chocolate chips
Peanut Butter Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup salted butter softened
- 3 tablespoons peanut butter
- 1/2 cup mini chocolate chips
- 12 mini Reese’s cups quartered
Instructions
- Preheat the oven to 425ºF. Grease a 6-cup jumbo muffin pan with cooking spray, or line with paper liners.
- In a small bowl, combine the flour, cocoa, baking powder and salt. Set aside. 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 2 ½ teaspoons baking powder, ½ teaspoon salt
- In another bowl, mix together the oil, milk, sugars, vanilla, egg and zucchini until well combined. Add in the dry ingredients and mix just until combined. Don't over mix, or your muffins will be tough! Fold in the mini chocolate chips. ½ cup vegetable oil, ¼ cup 2% milk, ½ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon vanilla extract, 1 large egg, 1 cup grated zucchini, ½ cup mini chocolate chips
- For the streusel, combine the flour, sugar, butter, peanut butter and chocolate chips in a small bowl until crumbly. ½ cup all-purpose flour, ½ cup packed brown sugar, ¼ cup salted butter, 3 tablespoons peanut butter, ½ cup mini chocolate chips
- Using an ice cream scoop, put one scoop of batter into each of the cups. Put 1 ½ tablespoons of streusel, and 8 pieces of chopped Reese's cups over top the batter in each cup. Scoop the rest of the batter evenly over the 6 muffin cups. Batter will be almost to the top of each cup. Sprinkle the remaining streusel evenly over the batter. 12 mini Reese’s cups
- Bake at 425º for 5 minutes, then reduce the temperature to 375º and bake for another 20 minutes. Do not open the oven, just reduce the temperature. A toothpick inserted into the center of a muffin should come out with a few moist crumbs, but no uncooked batter.
- Allow the muffins to fully cool in the pan before removing them.
Notes
- Store in an airtight container. These muffins keep for up to 5 days at room temperature.
- If you don’t have a jumbo muffin tin, you can use a regular muffin tin and get 12 muffins. Reduce the baking time so they do not overbake.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 6 muffins, with 1 serving being 1 whole muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 826kcal | Carbohydrates: 103g | Protein: 11g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 397mg | Potassium: 526mg | Fiber: 5g | Sugar: 70g | Vitamin A: 405IU | Vitamin C: 3.7mg | Calcium: 178mg | Iron: 3.7mg
How to Make Reese’s Zucchini Muffins: Step by Step
Mix the dry ingredients. In a small bowl, combine the flour, cocoa, baking powder and salt. Set aside.
Mix the wet ingredients. In another bowl, mix together the oil, milk, sugars, vanilla, egg and zucchini until well combined.
Combine the two. Add in the dry ingredients and mix just until combined. Fold in the mini chocolate chips.
Make the streusel. Combine the flour, sugar, butter, peanut butter and chocolate chips in a small bowl until crumbly.
Layer the muffin batter. Using an ice cream scoop, put one scoop of batter into each of the greased muffin cups. Put 1 ½ tablespoons of streusel, and 8 pieces of chopped Reese’s cups over top the batter in each cup. Scoop the rest of the batter evenly over the 6 muffin cups. Batter will be almost to the top of each cup. Sprinkle the remaining streusel evenly over the batter.
Bake the muffins. Bake at 425º for 5 minutes, then reduce the temperature to 375º and bake for another 20 minutes. Do not open the oven, just reduce the temperature. A toothpick inserted into the center of a muffin should come out with a few moist crumbs, but no uncooked batter.
