Steps to Prepare Zucchini Chocolate Chip Muffin Recipe

Pumpkin-Dark Chocolate Chip Muffins

The muffins were especially moist, so if you store them, leave them slightly uncovered.

Recipe Summary Pumpkin-Dark Chocolate Chip Muffins

A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.

Ingredients | Zucchini Chocolate Chip Muffin Recipe

cooking spray

1 ¼ cups all-purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1 ½ teaspoons ground ginger

1 ½ teaspoons baking soda

½ teaspoon ground nutmeg

½ teaspoon ground allspice

¼ teaspoon salt

1 cup packed brown sugar

1 cup canned pumpkin

⅓ cup soy milk

⅓ cup vegetable oil

¼ cup molasses

2 large eggs

1 teaspoon vanilla extract

1 cup chocolate chips

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.

Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.

Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

I used soymilk, but any milk will work. I also sometimes make 12 oversized muffins instead of 18 regular, and just bake them for about 20 minutes.

Lightly spoon flours into measuring cups and level with a knife to measure more accurately.

Info | Zucchini Chocolate Chip Muffin Recipe

prep: 15 mins cook: 15 mins total: 30 mins Servings: 18 Yield: 18 muffins

TAG : Pumpkin-Dark Chocolate Chip Muffins

Bread, Quick Bread Recipes, Pumpkin Bread Recipes,