Zucchini-Chocolate Chunk Muffins With Pistachio Streusel |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I will have an ABUNDANCE of zucchini this year, so I am looking for different ways to use them. I found this and can't wait to try it!! I am guessing on times because I have not made these yet. Ingredients:
1/3 cup pistachios, shelled and coarsely chopped |
2 tablespoons brown sugar, packed |
2 tablespoons all-purpose flour |
1/4 teaspoon ground cinnamon |
1 tablespoon butter, softened |
2 cups all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup milk |
1/4 cup vegetable oil |
2 eggs |
1 teaspoon vanilla extract |
1 cup shredded zucchini |
1/2 cup semisweet chocolate, chopped or 1/2 cup chocolate chips |
Directions:
1. Heat oven to 400ºF.
2. Grease bottoms of 12 muffin cups.
3. In a small bowl, combine all the streusel ingredients except butter. Cut butter in with a fork until crumbly.
4. In a large bowl, combine 2 cups flour, sugar, baking powder, 1 teaspoons cinnamon and salt.
5. In a medium bowl, whisk together milk, oil, eggs and vanilla. Stir into flour mixture along with zucchini, mixing just until all ingredients are moistened.
6. Fold in chocolate.
7. Spoon batter into muffin cups; sprinkle with streusel.
8. Bake for 20-25 minutes or until golden brown.
9. Cool on wire rack 10 minutes; remove from pan.
10. Cool completely.
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