Golden Harvest Streusel Zucchini Muffins

Golden strudel topped zucchini muffins

I know there are a million recipes floating around out there but I urge you to make these ones ASAP!! These Golden Harvest Zucchini Muffins are my new obsession!

The streusel is optional but honestly, I don’t think it should be….it’s what makes these muffins extraordinary! These muffins are made moist by the zucchini, have the perfect hint of cinnamon spice, are sweet from the delicious melty chocolate….but the best part: that crunchy streusel topping! Combined, these make this zucchini muffin a family favourite!

Whether you are a seasoned baker or just a novice, try these muffins. These are the perfect breakfast or lunchbox snack. You can also make this recipe into a loaf! The instructions for that are below.

Golden Harvest Streusel Zucchini Muffins

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 cup semi-sweet chocolate chips

• 1/2 cup vegetable oil (or coconut oil)

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1 large egg (at room temp)

• 2 tsp pur vanilla extract

• 1 cup shredded zucchini (approx 2 medium)

  Streusel Topping:

• 2/3 cup old fashioned oats or rolled oats

• 2 tbsp all-purpose flour

• 1/2 cup brown sugar

• 1/2 tsp cinnamon

• 1/4 cup cold butter, cut into pieces

Directions:

1. Preheat the oven to 425F and line a 12-count muffin tin with liners (or spray with cooking spray).

2. Prepare the streusel topping.

3. Whisk together the flour, baking soda, baking powder, salt and spices. Add the chocolate chips to coat in the flour. Set aside.

4. In a larger bowl, mix the vegetable oil with both sugars until combined. Add in the eggs and vanilla. Fold in the zucchini.

5. Pour in the dry ingredients and mix, but do not overmix!

6. Make the streusel topping by combining all ingredients then top each muffin with a heaping tablespoon of the streusel.

7. Bake for 5 minutes at 425F, then reduce the heat to 350F and bake for another 18-20 minutes.

8. Allow the muffins to cool in the tin for 5 minutes then transfer to a rack to cool.

   Enjoy!

Want to make a loaf instead? Follow these directions:

1. Preheat the oven to 350F. Spread the batter into a greased loaf pan and bake without the streusel for 20 minutes.

2. Remove the loaf after 20 minutes and add the streusel. Bake for an additional 25-30 minutes or until a toothpick inserted into the middle comes out clean.

PS: Have you got your hands on my Perfect Pantry Checklist yet? Check out my FREE Kitchen Staples Checklist that you can download. I promise that if you have these staples on hand, simple, quick and delicious meals like this one will practically make themselves! Ummm….sign me up for that!

I LOVE to hear from you! What did you think of these muffins? Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!