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.
yield
serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For zucchini-peanut butter breakfast muffins
- MUFFINS
-
3 cups flour
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1 teaspoon baking powder
-
1 teaspoon baking soda
-
½ teaspoon salt
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¼ cup vegetable oil
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2 cups sugar
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3 eggs
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2 teaspoons vanilla extract
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¾ cup creamy peanut butter
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2 cups grated zucchini
-
1 ½ cups dark chocolate chips
- STREUSEL TOPPING
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½ cup brown sugar
-
½ cup flour
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3 tablespoons butter
How To Make zucchini-peanut butter breakfast muffins
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1Preheat oven to 325º F. Grease and flour the cups of a large 12 cup muffin pan or two small muffin pans. Set aside.
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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).
-
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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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