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Tender Brown Butter Zucchini Chocolate Chip Muffins

brown butter zucchini chocolate chip muffins - featured image
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These tender muffins combine the nutty flavor of brown butter with shredded zucchini and melty chocolate chips, finished with a sprinkle of sea salt for a perfect balance of sweet and salty.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 1 1/2 cups finely shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
  2. Brown the butter in a light-colored saucepan over medium heat, stirring occasionally, until golden brown and nutty smelling, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Finely shred zucchini using a box grater. Place shreds in a clean kitchen towel and squeeze out excess moisture.
  4. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  5. In a separate bowl, whisk granulated sugar, brown sugar, and eggs until smooth and slightly thickened.
  6. Slowly pour the cooled browned butter into the egg mixture, whisking gently. Stir in vanilla extract.
  7. Fold shredded zucchini and chocolate chips into the wet ingredients gently.
  8. Pour wet mixture into dry ingredients and fold just until combined, leaving some lumps to keep muffins tender.
  9. Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle a tiny pinch of flaky sea salt on top of each muffin.
  10. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter for better color control. Squeeze zucchini well to avoid soggy muffins. Fold batter gently to keep muffins tender. Sprinkle sea salt on top for flavor contrast. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: brown butter, zucchini muffins, chocolate chip muffins, sea salt, easy baking, breakfast muffins, snack muffins

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