Bakery-Style Chocolate Fudge Zucchini Muffins

• porsjoner: 12 muffins
• aktiv tid: 20 minutes
• total tid: 1 hour 35 minutes

Ingredienser

2 cups (260g) all-purpose flour

2 1/4 tsp (9g) baking powder

1/2 tsp (3g) baking soda

1/2 tsp (3g) salt

1 1/2 tsp (3g) cinnamon

1/4 tsp (1g) ground nutmeg

1/2 cup (113g) salted butter, melted and slightly cooled

1/2 cup (110g) brown sugar, light or dark

1/2 cup (100g) granulated sugar

2 eggs, at room temperature

1/2 cup (120g) sour cream or Greek yogurt, at room temperature

2 tsp (8g) vanilla bean paste or extract

2 cups (280g before blotting) shredded zucchini, about 2 zucchini

Optional: 1 1/4 cups (230g) mini semi-sweet chocolate chips or chocolate chips of choice

Optional: turbinado or coarse sugar of choice, for sprinkling before baking

8oz (230g) dark chocolate chips or chopped dark chocolate bar

1 cup (240ml) heavy cream

Fremgangsmåte

Line a standard 12-cup muffin pan with 6 muffin liners (you can use two muffin pans if desired), meaning you’ll only fill every other muffin well with batter (this prevents overcrowding and helps create the classic muffin top). OR line a 6-cup jumbo muffin pan with 3 liners (again, you can use two muffin pans if desired). This isn't completely necessary, but I love how the muffins turn out like this! If you only have one pan and want to stick to one round of baking, line all of the muffin wells with liners. *I personally used 2, 6-cup jumbo muffin pans.* Set aside.

Start by shredding and preparing your zucchini. Shred the zucchini using the side of a box grater with the largest hole or use the grating tool on a food processor.

Once the zucchini is shredded and measured out, use a paper towel to blot or squeeze some of the moisture out. I personally like to lay some paper towels on the counter, spread the zucchini out on top, and then top with another layer of paper towels and press It down until the paper towels are somewhat soaked. Once the zucchini is blotted, place it into a bowl and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a separate large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, sour cream (or Greek yogurt), and vanilla until well combined and smooth.

Add the shredded and blotted zucchini and whisk to combine.

Then add the dry ingredients to the wet, and use a spatula or wooden spoon to fold together, until just barely combined and there are no flour streaks (the batter will be on the thicker side; please be careful NOT to overs-mix).

If using, fold in the chocolate chips.

Cover the bowl and allow to rest for 15-20 minutes at room temperature; do not skip this! It leads to lighter and fluffier muffins.

Preheat the oven to 425F.

After resting, scoop and divide the batter among the muffin cups, filling all the way to the top and purposely almost overfilling them.

If using, sprinkle the tops with turbinado/coarse sugar.

For regular-sized muffins: bake at 425F for 5 minutes. Then keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for another 15-18 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs.

For jumbo muffins: bake at 425F for 5 minutes. Then turn the oven temperature down to 350F and bake for another 25-28 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs.

Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes.

While the muffins are cooling, prepare the chocolate ganache filling (if using). Place the dark chocolate chips (or chopped chocolate) into a small bowl. Heat the heavy cream in the microwave until hot (~45 seconds - 1 minute). Pour the hot heavy cream over the chocolate and let sit for 3 minutes. Then, whisk until smooth and glossy.

Place the ganache in a piping bag with the end snipped off or a ziplock baggie with the corner snipped off.

To fill the muffins, use the wide end of a piping bag tip, spoon, or knife to press and make a hollow hole in the center of each muffin, without cutting through to the bottom.

Pipe 1-2 tbsp of chocolate ganache into the hole that you created in the center of each muffin. Let them sit for another 10-15 minutes if you want the ganache to set just slightly (this will give it more of a fudgy texture in the center).

Then serve and enjoy!