Print

Best Chocolate Chip Zucchini Muffins with Cream Cheese Glaze

chocolate chip zucchini muffins - featured image
Print Recipe

These chocolate chip zucchini muffins with cream cheese glaze are incredibly moist, tender, and packed with chocolate chips. Perfect for breakfast, brunch, or dessert, they come together in about 35 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup granulated sugar
  • ½ cup vegetable oil (canola or avocado oil work too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup.
  2. Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate large bowl, whisk together the granulated sugar and vegetable oil. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined. Do not overmix.
  6. Fold in the squeezed zucchini and chocolate chips until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then transfer the muffins directly to the cooling rack to cool completely.
  10. While the muffins are cooling, make the cream cheese glaze. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then beat until combined. Add milk one tablespoon at a time, beating after each addition, until you reach a pourable but thick consistency.
  11. Once the muffins are completely cool, drizzle the cream cheese glaze generously over the tops. Let the glaze set for about 10-15 minutes before serving.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for light, fluffy muffins. Use room temperature ingredients for best results. Measure flour by spooning and leveling to avoid dense muffins. Let the glaze set properly before serving.

Nutrition

Keywords: chocolate chip zucchini muffins, cream cheese glaze, zucchini muffins, easy muffin recipe, moist muffins

Find it online: https://yumbelle.com/best-chocolate-chip-zucchini-muffins-with-cream-cheese-glaze/