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Easy Brown Butter Zucchini Chocolate Chip Muffins

brown butter zucchini chocolate chip muffins - featured image
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Moist, tender muffins with nutty brown butter, shredded zucchini, and melty chocolate chips. Perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup semi-sweet chocolate chips
  • 2 tablespoons turbinado sugar (for topping, optional)
  • Extra chocolate chips (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. When it foams and brown specks appear (deep amber color, nutty aroma), remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a medium bowl, whisk together browned butter and granulated sugar until smooth. Add egg and vanilla extract; whisk until well incorporated and glossy.
  5. Stir shredded zucchini into the wet mixture.
  6. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  7. Fold in ½ cup chocolate chips. Reserve a handful for topping.
  8. Divide batter evenly among muffin cups (fill about ¾ full). Sprinkle turbinado sugar on top and press a few extra chocolate chips into each muffin.
  9. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  10. Cool in pan for 5 minutes, then transfer to a cooling rack.

Notes

Do not squeeze moisture out of the zucchini; it keeps muffins moist. Brown butter can burn quickly—watch carefully. Muffins taste even better on day two. For gluten-free, use 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use plant-based butter suitable for browning and dairy-free chocolate chips.

Nutrition

Keywords: brown butter, zucchini, chocolate chip, muffins, easy, quick, breakfast, snack

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