Ingredients
Method
- Preheat your oven to 350°F. Line every other cup in two 12-cup muffin tins with paper liners; this helps hot air circulate for taller, domed tops.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
- In a medium bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and granulated sugar until smooth and well blended.
- Stir the grated zucchini into the wet mixture. Pour the wet ingredients into the dry ingredients, add 3/4 cup of the mini chocolate chips (reserve the rest for topping), and fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
- Divide the batter evenly among the lined muffin cups, filling them all the way to the top. Sprinkle the reserved chocolate chips over the tops of the muffins.
- Let the filled muffin tins rest on the counter while the oven finishes preheating (about 10 minutes). Then bake for 15 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Turn off the oven, crack the door, and let the muffins rest inside for 2 to 3 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
For the best texture, squeeze the grated zucchini gently with your hands to remove excess moisture, but don't press too hard. You can substitute the sour cream with plain Greek yogurt or buttermilk. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. For a chewier crumb, replace 1/4 cup of the granulated sugar with brown sugar. Letting the batter rest before baking helps the starches hydrate for a more tender muffin.