I added a South Philly Cheese Steak twist—similar to Julie Anne’s Jet Swirl—inspired by our preferred football team. The American cheese can be changed by using provolone instead.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup milk
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl. Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 212 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
LOVED this recipe. I made 3 minor adjustments to the recipe. I used 1/2 c white sugar and 1/4 c brown. I used 1/4 c applesauce and 1/4 c oil and I used chopped pecans instead of walnuts. They have the perfect amount of crisp on the muffin top, while being moist and delicious inside. I’ll definitely be keeping this recipe as my go-to for zucchini bread and/or muffins!
I think it is a good base recipe. It is difficult to rate it becasue I made some changes. Instead of all granulated sugar. I used 1/2 c. granulated sugar and 1/4 packed brown sugar. I added a full tbsp of cinnamon, 1 tsp ground ginger and a touch of nutmeg. I also added more zucchini and I only had milk chocolate chips. And to make up for my added dry ingredients I added a full tbsp of vanilla. Overall, it is very tasty! I will make it again.
The basis of it was really good. I did make some changes. For 1/2 of the flour I used whole wheat. I also substituted half of the oil with vanilla greek yogurt. I added cloves, ginger and nutmeg as well. I used brown sugar instead of white and pecans instead of walnuts. I used dark chocolate, milk chocolate and salted caramel chips…probably more than was called for, but, whole wheat flour and Greek yogurt??? They were yummy!
Recipe was easy and muffins were wonderful. I did add extra chocolate chips (about 1 tablespoon). Also. I used almond milk instead of regular milk. Loved it!
I’ve been wanting zucchini muffins for a while now. I happened to have zucchini on hand and so I decided today was the day. These are so good! The muffin tops have this amazing perfect little crunch to them. I tend to put chocolate chips in my muffins a lot, so this time I decided to substitute with golden raisins. So glad I did. YUM!! I did half white sugar, half brown. I cut back a little bit on the cinnamon, because it seemed like a lot, and I added a little bit of ground gloves and nutmeg. PERFECT! I had to eat two while still warm. LOL! Will be making these again and again.
Very good, my chocolate expert in the house loved these. I used Dark Chocolate chips and walnuts. Very tasty and moist
So good, love the crispy top and moist centers! Nice combination of zucchini, chocolate and walnuts. I chopped regular chocolate chips, and baked them in popover pans: yields 6, so cook them a bit longer. No changes, perfect as is!!!
AMAZING. I didn’t have a egg, added flax, a dash of orange juice, water instead of milk and olive oil. Still turned out incredible!!!! Probably some of the best muffins I’ve ever had.
These muffins are amazing!!! I made these changes: substituted flour with 1 cup Krusteaz gluten free flour and a 1/2 cup almond flour; substituted vegetable oil with 1/4 cup melted coconut oil and 1/4 apple sauce; substituted sugar with 1/2 cup swerve sugar substitute; substituted milk with almond milk . Increased cinnamon a bit. Love these so much!!!
Great recipe. Helped use up left over zucchini. I subbed for Gluten Free flour and it worked a treat! Yay
I live at 6000 feet, so I added 8 1/2 tbs to the liquid, added a bit more flour and used mostly oat flour, decreased the baking soda by half, decreased the sugar to 1/2 yellow sugar, increased oven heat a bit, and baked for 18 min. I replace the vegetable oil with a mix of butter, coco oil, and yogourt.
Very moist and yummy. I cut the sugar in half and it’s still plenty sweet for us.
I thought these muffins were really yummy. I didn’t have lemon juice or nuts so wasn’t able to add that in but otherwise followed the recipe. Thank you!
Quite tasty, but I made a few changes – 1) I used 1/2 and 1/2 since I had some that had to be used up. 2) I used only 1/4 C oil and 1/4 C applesauce. 3) I used less sugar, only 1/2 C. The muffins were dense, but still tasted great. I couldn’t give 5 stars since I switched up ingredients
Very easy. I didn’t measure the zucchini, looked like a bit more than a cup, and I used regular chocolate chips and a full cup. Moist and delicious!
These muffins were perfect. I made no changes.
Followed recipe exactly but baked in a loaf pan at 325 for 55 minutes. (Convection oven) Perfect! Got excellent reviews from the recipients of this loaf. Thanks to the contributor.
These are great muffins! I added a little nutmeg and a bit more cinnamon. I served them to friends and family and they loved them.
i love this recipie! ive been using it for around a year and people always compliment them. personally i use applesauce instead of oil and it still turns out great! 🙂
Instead of using oil l replaced it with apple sauce. Next time l will use natural flour. Other than that they came out delicious.
These were delicious and very tender. I am going to make there again to share with my friends, thank you.