Pumpkin Chocolate Chip Zucchini Muffins
When I shared the Pumpkin Cheesecake Cookie Ice Cream recipe on Monday I mentioned that I would be sharing two more pumpkin recipes this week that help you ease into fall. Next up are these Pumpkin Chocolate Chip Zucchini Muffins.
In the summer, I adore zucchini bread. Good thing too because I grow zucchini. If you happen to have some growing in your garden you know that you have more than enough to make bread at least a few dozen times. In the fall, I adore pumpkin bread. It’s pumpkiny and gingery and all kinds of goodness. So I thought that to help us ease from summer to fall, I would combine the two to make a lovely “there are still two weeks of summer and my garden is full of zucchini but I must have all the pumpkin” treat.
This was originally going to be a bread recipe. I actually made it as a bread first. It worked really well. However, when I went to retest the recipe I decided that I don’t make muffins nearly enough so I made a little switcheroo. I also decided to add a crumb topping because really, who doesn’t love a muffin with crumb topping?
These muffins have been a big hit in our home. Ryan and I love the pumpkin part and how perfectly moist they are. Kellan loves the chocolate chips and the fact that the zucchini that we grew in our garden is thrown in. And all of us adore the crumb topping.
A little too much.
As in all three of us have been sneaking it. As in we’re lucky we got a picture of the muffins with the topping before it was all gone.
So basically, everything about these muffins is good and you should totally make them today. Okay? OK. :)
Pumpkin Chocolate Chip Zucchini Muffins Recipe
Muffin Ingredients:
- 1/4 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1 cup shredded zucchini, (squeeze in a paper towel to remove extra liquid)
- 1 1/2 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
Crumb Topping Ingredients:
- 6 tablespoons butter, melted
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees. Lightly grease muffin tins with butter.
Make crumb topping by combining all of the ingredients together until crumbly.
In the bowl of stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla
Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Slowly beat into wet mixture. Beat in milk. Beat in zucchini and pumpkin. Fold in chocolate chips.
Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb top of each muffin. Bake in preheated oven for 15 - 20 minutes or until toothpick inserted comes out clean.
Allow to cool. Serve.
Notes
Enjoy!
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Jocelyn
September 21, 2014 at 11:18 pmThese would go wonderfully with my morning coffee! :) I’m loving that crumb topping maybe a little too much!!
Barbara Schieving
September 12, 2014 at 3:00 amHow great to combined two of my favorite muffin flavors.
Mandy Bird
September 10, 2014 at 6:44 amI love muffins and this combo sounds delish!
Kim Beaulieu of Cravings of a
September 10, 2014 at 12:55 amI don’t make enough muffins, these have me wanting to run right into my kitchen and pop some in the oven. They look absolutely delicious.