Print

Delicious Brown Butter Zucchini Chocolate Chip Muffins

brown butter zucchini chocolate chip muffins - featured image
Print Recipe

These brown butter zucchini chocolate chip muffins combine nutty brown butter richness, tender zucchini moisture, and melty chocolate chips for a moist, flavorful treat perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 3/4 cup (135g) mini chocolate chips
  • Optional add-ins: 1/4 cup chopped walnuts or pecans, or swap chocolate chips for dried cherries

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (113g) unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly.
  2. Grate and prep zucchini: Grate about 1 1/2 cups zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon (if using).
  4. Combine sugars and eggs: In another bowl, whisk 3/4 cup granulated sugar and 1/4 cup brown sugar with 2 large eggs until smooth and slightly fluffy, about 2 minutes.
  5. Add vanilla and brown butter: Slowly pour the browned butter (cooled but still liquid) and 1 teaspoon vanilla extract into the sugar-egg mixture, whisking gently to combine.
  6. Incorporate zucchini: Fold in the grated zucchini with a spatula until evenly distributed.
  7. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in batches, folding gently just until no flour streaks remain. Avoid overmixing.
  8. Add chocolate chips: Fold in 3/4 cup mini chocolate chips evenly throughout the batter.
  9. Prepare muffin pan: Grease muffin tin or line with paper liners. Scoop batter evenly into 12 cups, filling about 3/4 full.
  10. Bake: Bake in a preheated 350°F (175°C) oven for 22-25 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  11. Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to monitor color change. Squeeze zucchini well to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Let batter rest a few minutes before baking for better flavor melding. Tent muffins with foil if browning too quickly.

Nutrition

Keywords: brown butter, zucchini, chocolate chip, muffins, easy recipe, homemade, quick, moist, nutty flavor

Find it online: https://tinastirs.com/delicious-brown-butter-zucchini-chocolate-chip-muffins-easy-homemade-recipe/