Best 3 Peanut Butter Chocolate Chip Zucchini Muffins Recipes
Indulge in a delightful culinary experience with our peanut butter chocolate chip zucchini muffins, a delectable treat that combines the goodness of zucchini with the irresistible flavors of peanut butter and chocolate chips. These muffins are not only a delightful indulgence but also a healthier alternative to traditional muffins, packed with the goodness of zucchini and wholesome ingredients. Discover the perfect balance of flavors and textures in every bite, making these muffins a favorite among both kids and adults. With our collection of recipes, you'll find variations that suit every taste preference, from gluten-free and vegan options to those packed with extra chocolate chips. Get ready to tantalize your taste buds and enjoy a guilt-free indulgence with our peanut butter chocolate chip zucchini muffins.
Let's cook with our recipes!
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI MUFFINS
Sweet and spicy.
Provided by Kelly Ferretti
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 2.9 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 181.1 mg, Sugar 21 g
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS
PERFECT for snacking, breakfast on the go, school lunches, preschool snacks...and don't forget a big cold glass of milk to wash them down!
Provided by NYAmy
Categories Quick Breads
Time 35m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
- I just spray with non-stick spray.
- Stir together flour, brown sugar, baking powder and salt in a large bowl.
- In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
- Make a well in the center of the dry ingredients.
- Add liquid ingredients and stir just to combine.
- Add the mini chocolate chips (I've also used the regular sized ones).
- Spoon batter into prepared muffin cups.
- Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
- Place muffin tin on wire rack and cool for five minutes before removing muffins.
- Serve warm or cool completely and store in an airtight container at room temperature.
Tips:
- Choose the right zucchini: Use medium-sized zucchini that are firm and have a deep green color. Avoid ones that are too large or have blemishes, as they may contain more seeds and moisture.
- Grate the zucchini properly: Shred the zucchini using a box grater with the large holes. This will help release the moisture and make the muffins lighter and fluffier.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined. Lumps are okay.
- Use a muffin liner: Muffin liners help the muffins bake evenly and prevent them from sticking to the pan. If you don't have muffin liners, grease the muffin cups thoroughly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes. Don't overbake, as this can dry out the muffins.
Conclusion:
These peanut butter chocolate chip zucchini muffins are a delicious and healthy way to enjoy your favorite comfort food. They are moist, fluffy, and packed with flavor. Feel free to experiment with different variations, such as adding nuts, dried fruits, or spices. With their irresistible taste and nutritious ingredients, these muffins are sure to become a family favorite. Enjoy!
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