Zucchini Chocolate Chunk Muffins with Pistachio Streusel

Packed with rich flavors and irresistible texture, these Zucchini Chocolate Chunk Muffins with Pistachio Streusel are a must-try treat that perfectly balances indulgence and wholesomeness. Freshly shredded zucchini adds moisture and a subtle earthiness, while chunks of dark chocolate create pockets of molten decadence in every bite. The star of the show, however, is the buttery pistachio streusel topping, which adds a delightful crunch and nutty sweetness. These muffins are easy to make, coming together in just under 40 minutes, and are perfect for breakfast, snack time, or dessert. With a hint of cinnamon and the creaminess of Greek yogurt, this recipe offers a flavorful twist on classic zucchini muffins, making them a standout addition to any baking repertoire. Bake a batch and experience the perfect harmony of sweet, nutty, and savory notes!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 1 unit large egg
• 0.5 cup plain Greek yogurt
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup zucchini, shredded
• 0.75 cup dark chocolate chunks
• 0.5 cup pistachios, shelled and chopped
• 0.25 cup all-purpose flour (for streusel)
• 2 tablespoons granulated sugar (for streusel)
• 2 tablespoons unsalted butter, melted (for streusel)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2

In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 0.25 teaspoon of salt, and 1 teaspoon of ground cinnamon. Set aside.

Step 3

In another bowl, mix 0.5 cup of granulated sugar, 0.5 cup of packed light brown sugar, 1 large egg, 0.5 cup of plain Greek yogurt, 0.25 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.

Step 4

Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Avoid overmixing.

Step 5

Fold in 1 cup of shredded zucchini and 0.75 cup of dark chocolate chunks until evenly distributed.

Step 6

Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.

Step 7

To make the pistachio streusel, combine 0.5 cup of chopped pistachios, 0.25 cup of all-purpose flour, 2 tablespoons of granulated sugar, and 2 tablespoons of melted unsalted butter in a small bowl. Mix until crumbly.

Step 8

Sprinkle the streusel evenly over the muffin batter in each cup.

Step 9

Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve the muffins warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(1192.6g)

Amount per serving	% Daily Value*
Calories	3809.6

Total Fat 167.4g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 33.7g
Cholesterol 261.1mg	0%
Sodium 1874.5mg	0%
Total Carbohydrate 528.0g	0%
Dietary Fiber 28.1g	0%
Total Sugars 324.2g
Protein 64.5g	0%

Vitamin D 59.3IU	0%
Calcium 547.4mg	0%
Iron 35.0mg	0%
Potassium 3144.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 6.7%

Carbs: 54.5%