Fresh baked zucchini chocolate chip muffins are easy to bake and make a great breakfast for lazy weekends or even busy weekdays! Make a batch and freeze them for later.
Everyone knows how good zucchini bread is with chocolate chips, but having it in muffin form is just as good! You can bake these and be eating one fresh out of the oven with your coffee in about 30 minutes, they're that fast!
More reasons to make my zucchini chocolate chip muffins
- You probably have most of the ingredient list in your kitchen already.
- Dark chocolate and sea salt.
- They're soft and taste amazing warm.
- You can freeze them with a thaw time of about 10 minutes.
- Serve them with the best salted butter.
- Zucchini is a vegetable so they're almost guilt free.
FAQ's about baking muffins
Why are my muffins flat? The answer probably his connected to the two agents in the recipe that help baked goods rise. That would be baking powder and baking soda.
If these are old they can lose their potency and power to react with the acid in the sour cream.
Is it better to bake muffins with oil or butter? While oil will help build a stronger structure for your muffins, butter is where the flavor is at.
What is the difference between a muffin and a cupcake? It's really just the texture. Cupcakes are lighter as you'd expect a cake to be but muffins are more dense and heavier.
What temperature do muffins get baked at? Begin baking in a hot oven, at least 400 degrees F to set the initial burst from the baking powder and baking soda. Then turn down the heat a little to 375 and continue baking until done.
How do I know when my muffins are done baking? You can insert a toothpick and if it comes out dry, then they should be good. I always test my baked goods by lightly pressing down on the top.
If they are baked the muffin should spring back to its original shape and not leave a dent.
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