Real Recipes From Real Home Cooks ®

zucchini-peanut butter breakfast muffins

review
Private Recipe by
Renée G.
Uptown, AR

This Zucchini Peanut Butter muffin kicks things up a notch with a great peanut butter flavor. These cupcakes are so peanut buttery that your veggie-phobics will never notice the two cups of zucchini inside.

yield serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For zucchini-peanut butter breakfast muffins

  • MUFFINS
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup creamy peanut butter
  • 2 cups grated zucchini
  • 1 ½ cups dark chocolate chips
  • STREUSEL TOPPING
  • ½ cup brown sugar
  • ½ cup flour
  • 3 tablespoons butter

How To Make zucchini-peanut butter breakfast muffins

  • 1
    Preheat oven to 325º F. Grease and flour the cups of a large 12 cup muffin pan or two small muffin pans. Set aside.
  • 2
    Mix together the peanut butter, oil, sugar, eggs, vanilla, zucchini and dark chocolate chips in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined. Scoop into the prepared pan(s).
  • 3
    In a small bowl, combine the brown sugar, flour and softened butter with a fork until crumbly. Sprinkle evenly over all the prepared muffins in the pan.
  • 4
    Bake about 35 minutes or until puffed and golden brown, check with a toothpick inserted into the center, should come out clean. Let cool for 15 minutes, then serve.
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