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Chocolate Chip and Oat Zucchini Muffins made with Sour Cream | URBAN BAKES

Chocolate Chip and Oat Zucchini Muffins

  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 12 1x
  • Diet: Vegetarian


A Great Grab-and-Go Rich, Bakery-Style Sour Cream Muffins made from scratch.



1 1/2 cups (7 ounces) all-purpose flour

1/2 cup (2 ounces) old-fashioned oats

1 tablespoon (0.4 ounce or 11 grams) baking powder

1/2 teaspoon salt

1/2 cup (3.5 ounces) mini chocolate chips

1/2 cup (2.5 ounces) zucchini, shredded and squeezed dry

1 large egg

1 cup (7 ounces) granulated sugar

4 tablespoons unsalted butter, melted and cooled

1 cup (8 ounces) sour cream


  1. Adjust oven rack to middle position and heat oven to 350 degrees F.  Line paper baking cups into each well of a muffin pan or spray wells generously with baking spray with flour; set aside. 
  2. In a large bowl, whisk flour, oats, baking powder, salt and chocolate chips; set aside.  
  3. In a medium bowl, whisk egg, about 20 seconds.  Add sugar and whisk vigorously until light and thick, about 30 seconds.  Add butter about a tablespoon at a time and whisk after each addition. Whisk in sour cream in 2 additions, until just combined.
  4. Gently mix in zucchini to the flour mixture.  Use fingers or a long-tined fork to separate any clumps. 
  5. Using a rubber spatula, carefully fold sour cream mixture into the flour mixture until batter comes together.  Do not over mix. Batter will be thick.  
  6. Using a large spoon or ice cream scoop, evenly divide batter among prepared muffin cups.  
  7. Bake for 25 to 30 minutes, rotating pan halfway through baking.  Allow muffins to cool in pan for 5 minutes before transferring onto a wire rack to further cool before serving.  ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Cuisine: American

Keywords: zucchini muffins, chocolate chip muffins, chocolate and oats

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