Reese’s Chocolate Zucchini Muffins…Mega-sized, moist chocolate cupcakes with a peanut butter streusel layer and Reese’s inside!
Reese’s Chocolate Zucchini Muffins
I am so excited about this recipe I have to share with you today. As you know, we at Tastes of Lizzy T love our peanut butter & chocolate. Last week, we used our overabundance of garden zucchini to make some muffins. I thought they were pretty unbelievable, and if you like Reese’s cups, these Reese’s Chocolate Zucchini Muffins will be your new best friend.
I really didn’t know whether to title these “muffins” or “cupcakes”. I honestly was leaning towards calling them cupcakes, but my fingers kept typing muffins, so that is what I’m sticking with. It really doesn’t matter what you call them. You’re going to call them amazing after you try them!
Here’s what you’ll love about these muffins:
1. They are thick, rich and moist. I tried three different combinations of ingredients before I ended up with the perfect muffin. It’s a rough job having to taste-test each batch of muffins to see what needs improved, but someone’s gotta do it:) You’ll love the texture of these muffins. Trust me. I’ll only give you the best!
2. There is a layer of peanut butter streusel and chopped Reese’s cups inside the muffin. It spreads that peanut-buttery goodness to every bite.
3. The streusel topping gives the mega-size muffins such a cute look, and again, puts that peanut flavor in each taste!
4. This recipe uses a great hint from Sally’s Baking Addiction. Start out with the oven at 425 and cook them for 5 minutes, then reduce the oven temperature to 375 and bake the rest of the way. The burst of heat makes the muffins rise quickly. That way they get just a bit of a tall top. The streusel on this recipe keeps the top down a bit. Try this on your other muffin recipes, though!
5. If you don’t like zucchini, you’ll still love these muffins. My littlest daughter claims she can taste zucchini in anything and doesn’t like it. When she tasted these muffins, she didn’t believe me that they did indeed have zucchini in them!
If you have an extra zucchini in your garden or in your fridge, I do hope you’ll try these muffins. In fact, make a double recipe while you’re at it. They won’t last long!
- 1 cup flour
- 1/2 cup baking cocoa
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/4 cup milk
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup grated zucchini
- 1/2 cup mini chocolate chips
- 1/2 cup plus 1 tablespoon flour
- 1/2 cup packed brown sugar
- 1/4 cup butter softened
- 3 tablespoons peanut butter
- 1/2 cup mini chocolate chips
- 12 mini Reese's cups quartered
In a small bowl, combine the flour, cocoa, baking powder and salt. Set aside.
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.
For the streusel, combine the flour, sugar, butter, peanut butter and chocolate chips in a small bowl until crumbly.
Spray a jumbo muffin pan with cooking spray. Using an ice cream scoop, put one scoop of batter into each of the cups. Put a tablespoon 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 at 425 for 5 minutes, then reduce the temperature to 375 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 clean. Because of the chocolate in the middle, the toothpick might have a little chocolate on it, but there should not be uncooked batter on it.
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.