Double Chocolate Zucchini Crunch Muffins

We're expecting Baby Girl Number Two any moment now. In an effort to keep my hands busy, I decided I might take to the kitchen for a little baking.

We have an army of support helping us care for our first daughter whenever we have to start making our way to the hospital. So I thought I might stock the fridge and pantry with a few essentials so our care team doesn't go hungry! I've got all the makings of a continental breakfast spread - yogurt, fruit, cereals, eggs. But you know me. Any time I'm hosting, there are sure to be quick breads or muffins involved! Being that I wanted this to serve as a little treat, I opted for Double Chocolate Zucchini Crunch Muffins.

These muffins are truly decadent. If not for lack of frosting, you might call them cupcakes. But seeing as they are not frosted, and I've thrown some zucchini into the mix, I'm quite content to serve them for breakfast!

The combination of the buttermilk and zucchini in the batter keep these muffins particularly moist and tender. To ensure fabulously crunchy muffin tops, I sprinkled each muffin with sweet and crumbly streusel. A textual sensation!

I've stashed this particular batch of muffins in the freezer. They'll be fresh and ready for toasting whenever baby decides to arrive!

Double Chocolate Zucchini Crunch Muffins

Ingredients

For the muffins

· ¾ cup buttermilk

· ½ cup vegetable oil

· 2 eggs

· 1 cup sugar

· 1 ½ tsp vanilla extract

· 2 cup flour

· ½ cup cocoa

· 1 tsp baking powder

· 1 tsp baking soda

· ½ tsp salt

· ¼ tsp instant espresso powder

· 1 cup packed, shredded zucchini (about 2 medium zucchini)

· 1 cup semi-sweet chocolate chips

For the streusel

· 2/3 cup flour

· 2 tbsp sugar

· 1 tbsp brown sugar

· 1/8 tsp salt

· 4 tbsp butter, chilled & cubed

· ½ tsp vanilla

· Splash of water

Preheat oven to 350F. Line muffin pan with muffin cups and grease with non-stick spray

For the muffins… In a large bowl, whisk together the buttermilk, oil, eggs, sugar and vanilla. Add the flour, cocoa, baking powder, baking soda, salt, and instant espresso powder. Once combined, fold in the shredded zucchini and chocolate chips.

For the streusel… in a medium bowl, mix together the flour, sugars, and salt. Add the cubed butter. Using the back of a fork, cut the butter cubes into the flour mixture until it resembles coarse crumbs. Add the vanilla and a splash of water. Mix together with your fingertips until the dough begins to clump together.

Using a large cookie scoop, fill each muffin cup to nearly the top. Smooth the surface. Crumble about 1 tbsp of the streusel evenly over the top of each muffin. Bake for 30-33 minutes until an inserted toothpick comes out clean.

Makes 14-16 muffins

Gluten Free Friendly!

Substitute the flour for Cup4Cup flour blend.