Julie Clark
Posted:
S’more Zucchini Muffins
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Soft, thick and rich s’more zucchini muffins are filled with chocolate, marshmallows and buttery graham cracker cookie crumble. The secret to their moist texture is zucchini.
This s’more zucchini muffins recipe is similar to our Reese’s chocolate zucchini muffins. They are by far my favorite muffins that I’ve made so far. If you’re more into marshmallows than peanut butter, you’ll love these chocolate muffins!
S’more zucchini muffins are my new favorite way to use garden zucchini.
The fact that these chocolate zucchini s’more muffins are also filled with zucchini just helps with the idea that they are a totally acceptable option before 9 AM.
Because zucchini = veggies. And veggies = healthy. How’s my math?
My grandma’s zucchini bread recipe and our peanut butter zucchini bread are two favorites during the summer months.
If you need a little healthy too, make our zucchini pizza casserole, zucchini boats and breakfast egg bake.
Whether summer is coming and you have s’mores on the mind, or it’s too cold or rainy to have a traditional s’more, give these s’more zucchini muffins a try! And then try our chocolate zucchini cake.
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.
See the recipe card below for full ingredients and amounts.
S’more Zucchini Muffins
Soft, thick and rich s'more zucchini muffins are filled with chocolate, marshmallows and buttery graham cracker streusel. The secret to their moist texture is zucchini!
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 semi-sweet mini chocolate chips
Graham Cracker Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup graham cracker crumbs
- 6 tablespoons salted butter melted
- 1/2 cup semi-sweet chocolate chips
- 60 mini marshmallows
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 overmix, 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 semi-sweet mini chocolate chips1 cup grated zucchini
- For the streusel, combine the flour, sugar, graham cracker crumbs and butter in a small bowl until well mixed and crumbly. ½ cup all-purpose flour, ½ cup packed brown sugar, ½ cup graham cracker crumbs, 6 tablespoons salted butter
- Using an ice cream scoop, put one scoop of batter into each of the cups. Put 1 ½ tablespoons of streusel, 10 marshmallows, and a sprinkle of chocolate chips 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 and mini chocolate chips over the batter of each of the cupcakes. ½ cup semi-sweet chocolate chips, 60 mini marshmallows
- Bake at 425ºF for 5 minutes, then reduce the temperature to 375ºF 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.
Video
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 over bake.
- 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: 837kcal | Carbohydrates: 103g | Protein: 9g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 369mg | Potassium: 641mg | Fiber: 7g | Sugar: 63g | Vitamin A: 464IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 6mg
How to Make S’more 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, graham crackers 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, 10 marshmallows, and a sprinkle of chocolate chips 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 and mini chocolate chips over the batter of each of the cupcakes.
Bake the muffins. Bake at 425ºF for 5 minutes, then reduce the temperature to 375ºF 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.
