zucchini-peanut butter breakfast muffins
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.
prep time
15 Min
cook time
35 Min
method
Bake
yield
Makes 12 large muffins
Ingredients
- 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
-
Step 1Preheat oven to 325º F. Grease and flour the cups of a large 12 cup muffin pan or two small muffin pans. Set aside.
-
Step 2Mix 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).
-
Step 3In 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.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes