Print

Tender Brown Butter Zucchini Muffins Recipe with Easy Crunchy Streusel Topping

brown butter zucchini muffins - featured image
Print Recipe

These tender brown butter zucchini muffins feature a nutty richness and a crunchy streusel topping, making them a delightful treat that balances sweet, nutty, and fresh flavors.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1 stick (113 g) unsalted butter, browned
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • About 2 medium zucchinis, grated and squeezed to remove excess moisture (approximately 2 cups grated)
  • 1/2 cup (120 ml) milk (dairy or plant-based)
  • For the streusel topping:
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (50 g) brown sugar
  • 3 tablespoons (42 g) unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • Optional: 1/4 cup (30 g) chopped nuts (walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
  2. Brown the butter: In a small skillet over medium heat, melt 1 stick (113 g) of unsalted butter. Stir continuously as it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
  3. Prepare the dry ingredients: In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. Mix sugars and wet ingredients: In another bowl, combine 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) brown sugar. Add 2 large eggs, 1 teaspoon vanilla extract, and the cooled brown butter. Whisk to combine.
  5. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess liquid.
  6. Add the grated zucchini and 1/2 cup (120 ml) milk to the wet ingredients. Stir gently to combine.
  7. Fold in the dry ingredients: Pour the dry ingredients into the wet mixture and fold carefully with a spatula until just combined. Do not overmix.
  8. Make the streusel topping: In a small bowl, mix 1/4 cup (30 g) flour, 1/4 cup (50 g) brown sugar, 1/2 teaspoon cinnamon, and optional chopped nuts. Cut in 3 tablespoons (42 g) cold butter with a fork or pastry blender until crumbly.
  9. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin. Sprinkle the streusel topping generously over each muffin.
  10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden on top with a crunchy streusel.
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely to keep the streusel crisp.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Brown the butter carefully to avoid burning. Do not overmix the batter to keep muffins tender. If streusel browns too fast, tent with foil halfway through baking. Use room temperature eggs and milk for best results.

Nutrition

Keywords: zucchini muffins, brown butter, streusel topping, easy muffins, breakfast muffins, summer baking, tender muffins, crunchy topping

Find it online: https://sagestirs.com/tender-brown-butter-zucchini-muffins-recipe-with-easy-crunchy-streusel-topping/