Get ready to fall in love with your new favorite muffin! These aren’t your average chocolate muffins; they have a few secret ingredients that make them unbelievably moist, tender, and satisfying. We’re sneaking in finely grated zucchini for incredible moisture (I promise, you won’t taste it!) and cooked quinoa for a fantastic texture and a little protein boost. The rich, deep chocolate flavor from cocoa and a hint of espresso is perfectly balanced by the bright sweetness of juicy cherries in every bite. They’re the perfect wholesome breakfast, snack, or dessert that feels totally indulgent.
Ingredients
• YIELD: 12 MUFFINS
• 1⅔ cups / 200g all-purpose flour
• ⅔ cup / 65g unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1¼ cups / 250g light brown sugar, packed
• 1 tsp vanilla extract
• ⅓ cup / 80ml vegetable oil
• ⅓ cup / 80g low-fat sour cream
• 1 Tbs instant espresso granules, dissolved in 1 Tbs hot water
• 1 cup / 120g finely grated zucchini
• 1 cup / 185g cooked quinoa
• 2 cups / 300g fresh or frozen pitted sweet cherries, halved
Instructions
1. Prepare your station. Preheat your oven to 350°F / 175°C. Generously coat a 12-cup muffin pan with cooking spray or line with paper cups.2. Combine the dry . In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.3. Mix the wet . In a large bowl, use an electric mixer on medium speed to beat the eggs and brown sugar for about 1 minute, until smooth and creamy. Beat in the vanilla, oil, sour cream, and dissolved espresso mixture for another minute.4. Combine and fold. With the mixer on its lowest speed, gradually add the flour mixture to the wet , mixing only until just combined—do not overmix. Gently stir in the grated zucchini and cooked quinoa. Finally, fold in the halved cherries with a spatula. The batter will be very thick and the muffin cups will be full.5. Bake to perfection. Spoon the batter evenly into the prepared muffin cups. Bake for 26 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.6. Cool and store. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cool, wrap in plastic and store at room temperature or in the freezer for later.
Nutritional Information
• Nutrition Information
• Per Muffin
• Calories: 274
• Protein: 5 g
• Total Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 47 g
• Cholesterol: 32 mg
• Sodium: 197 mg
• Fiber: 3 g
• Sugar: 27 g
Pro Tips
• For the moistest muffins, do not squeeze the water out of the grated zucchini. That moisture is the key to a tender, perfect crumb.
• Don’t overmix the batter once you add the flour. Mix only until the are just combined to avoid developing gluten, which can make the muffins tough.
• These muffins freeze beautifully. Wrap them individually and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a few seconds for a warm treat.
• Feel free to swap the cherries for other seasonal fruits! Diced pears in the fall, raspberries in the summer, or even chocolate chips would be delicious.
FAQ
Q: Are these vegetarian muffins a good source of protein
A: Yes, these muffins provide a wholesome protein boost for a vegetarian treat. The inclusion of cooked quinoa and eggs contributes to the 5 grams of protein per muffin, making them a more satisfying snack or breakfast option compared to standard muffins.
Q: Can I make these chocolate zucchini muffins vegan
A: To adapt this recipe to be fully vegan, you would need to replace the eggs and sour cream. You can try using a vegan egg substitute like a flax egg and a plant-based sour cream or thick, unsweetened dairy-free yogurt. Note that these substitutions may slightly alter the final texture.
Q: What can I substitute for sour cream in this vegetarian recipe
A: If you don’t have low-fat sour cream, you can easily substitute it with an equal amount of plain low-fat or full-fat yogurt, including Greek yogurt. This will provide a similar tang and moisture to ensure the muffins remain tender and delicious.
Q: How do I store these vegetarian muffins for meal prep
A: These muffins are perfect for meal prep as they freeze beautifully. After they have cooled completely, wrap each muffin individually in plastic wrap or foil and store them in a freezer-safe bag for up to 3 months. You can thaw one at room temperature or warm it in the microwave for a quick vegetarian snack.
