Ingredientes para Zucchini Chocolate Chunk Muffins With Pistachio Streusel
- 1/4 cup chopped pistachios
- Brown Sugar
- All Purpose Flour
- Ground Cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Vegetable Oil
- 2 large eggs
- Vanilla Extract
- 2 cups grated zucchini
- Semisweet Chocolate
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Cómo preparar Zucchini Chocolate Chunk Muffins With Pistachio Streusel
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease the cups.
- **Make the Streusel:** In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup chopped pistachios, 1/4 teaspoon ground cinnamon, and a pinch of salt.
- Cut in 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- **Make the Muffin Batter:** In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a medium bowl, whisk together 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 2 cups grated zucchini and 1 cup chocolate chunks.
- Fill each muffin cup about 2/3 full.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
44g
Fat
19g
Carbs
10g
