Soft, thick and rich chocolate zucchini s’more muffins are filled with chocolate, marshmallows and buttery graham cracker streusel. The secret to their moist texture is zucchini!
S’more Chocolate Zucchini Muffins
Muffins are so sneaky.
They sound so much healthier than cupcakes, but really I think muffins are just an excuse to eat cake for breakfast. Not that I’d need an excuse to eat cake for breakfast (peanut butter anyone?) but some might.
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.
This chocolate zucchini s’more muffins is similar to our Reese’s chocolate zucchini muffin. Remember these? If you’ve tried them, I’m sure you haven’t forgotten. They are by far my favorite muffins that I’ve made so far. If you don’t love peanut butter quite as much as we do (crazy to imagine but I know you’re out there!), you’ll love these Chocolate Zucchini S’more Muffins.
Let me tell you about these chocolate zucchini s’more muffins:
1. They are moist, jumbo muffins. Because sometimes a regular-sized muffin just isn’t enough.
2. They are full of chocolate. There are mini-chocolate chips in the batter, in the middle of the muffin and again on top. There can never be too many chocolate chips!
3. I had never tried graham cracker streusel before, but this streusel is really what made the muffin unique. Not only is this streusel on top of the muffin, but it is also inside the muffin. Wondrous, buttery graham flavor in each bite.
4. There are mini marshmallows in the middle layer, too. These melt during the baking and make that middle streusel layer just meld together perfectly.
5. They have zucchini hidden inside. This is what keeps the muffins so perfectly moist.
So whether summer is coming and you have s’mores on the brain, or it’s too cold or rainy to have a traditional s’more, give these s’more muffins stuffed with chocolate chips and streusel a try!
S'more Chocolate Zucchini Muffins
- 1 cup all-purpose flour
- 1/2 cup baking cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/4 cup milk (2% or higher)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 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 butter , melted
- 3/4 cup semi-sweet chocolate chips
- 60 mini marshmallows
- 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, and graham cracker crumbs in a small bowl until well mixed and 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, 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 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.