These Chocolate Chip Zucchini Muffins are a delightful treat, combining the moistness of zucchini with the sweetness of chocolate chips.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the tin.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In another bowl, beat the egg and mix in the milk, lemon juice, and vanilla extract.
Let the wet mixture sit for a minute to allow the lemon juice to slightly curdle the milk, creating a buttermilk effect.
Gently fold the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the shredded zucchini, chocolate chips, and walnuts.
Ensure the zucchini is evenly distributed for consistent moisture throughout the muffins.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
