Reese's Zucchini Muffins

5 from 2 votes

Reese’s Zucchini Muffins are mega-sized, moist chocolate cupcakes with a peanut butter streusel layer and Reese’s inside.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 826kcal

Author: Julie Clark

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

US Customary - Metric

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, 1/2 cup unsweetened cocoa powder, 2 1/2 teaspoons baking powder, 1/2 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. 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
For the streusel, combine the flour, sugar, butter, peanut butter and chocolate chips in a small bowl until crumbly. 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup salted butter, 3 tablespoons peanut butter, 1/2 cup mini chocolate chips
Using an ice cream scoop, put one scoop of batter into each of the cups. Put 1 1/2 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