S'more Zucchini Muffins

a chocolate muffin on a table with a fork

5 from 1 vote

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!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 837kcal

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 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

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 overmix, 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 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. 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 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 1/2 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. 1/2 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