Description
These Brown Butter Zucchini Muffins are incredibly moist and tender, with a rich, nutty flavor from the browned butter and a hint of warm spice! They make a perfect breakfast or an irresistible afternoon snack.
Ingredients
- ½ cup (110g) unsalted butter, cut into slices
- 1 ½ cups (185g) all-purpose flour
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) baking soda
- ¼ teaspoon (1.5g) fine sea salt
- 1 teaspoon (3g) ground cinnamon
- ¼ teaspoon (1g) ground nutmeg
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- ¼ cup (60ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (170g) shredded zucchini, with excess water gently squeezed out
Instructions
Prepare the Brown Butter
- Place the butter slices in a medium, light-colored skillet over medium heat.
- Cook while stirring frequently until the butter melts, foams, and then turns a deep golden brown with a nutty aroma. This process usually takes 5 to 8 minutes.
- Once browned, immediately pour the butter into a heatproof bowl, leaving any dark, burnt sediment behind in the skillet. Let the butter cool for 15 minutes until it’s just warm to the touch.
Make the Muffin Batter
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
- In a separate large bowl, combine the cooled brown butter with the granulated sugar and brown sugar. Whisk until well blended.
- Add the eggs one at a time, followed by the milk and vanilla extract. Whisk until the mixture is smooth.
- Fold the shredded zucchini into the wet ingredients.
- Add the dry flour mixture to the wet ingredients. Use a spatula to gently mix until just combined. A few lumps are okay, but be careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups. The batter will fill each cup nearly to the top.
- Bake for 15 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze beautifully. Once completely cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature.
Zucchini Tip: When squeezing the zucchini, you want to remove the excess water so the muffins aren’t soggy, but don’t wring it out completely. A little moisture helps keep the muffins tender.
Serving Suggestion: These are delicious on their own but are also wonderful served warm with a small pat of butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg