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Tender Brown Butter Zucchini Muffins Easy Recipe with Cinnamon Sugar Crumble

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These tender zucchini muffins feature rich brown butter and a crunchy cinnamon sugar crumble topping, delivering a moist, flavorful treat perfect for breakfast or snacks.

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
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups (180g) grated zucchini, squeezed to remove excess moisture
  • 1/4 cup brown sugar (for topping)
  • 1 tsp cinnamon (for topping)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the butter. Stir constantly and watch for it to foam, turn golden, and emit nutty aromas. Remove from heat once milk solids are deep golden brown and let cool slightly.
  2. Prepare zucchini: Grate zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  4. Combine sugars and eggs: In another bowl, beat granulated sugar, brown sugar, and eggs until smooth and slightly fluffy. Stir in vanilla extract and cooled brown butter.
  5. Fold wet and dry ingredients: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Add zucchini: Fold grated zucchini into the batter carefully, ensuring even distribution without deflating the mixture.
  7. Prepare cinnamon sugar crumble: Mix brown sugar and cinnamon for the topping in a small bowl.
  8. Fill muffin cups: Line a 12-cup muffin tin with paper liners or grease well. Spoon batter evenly into cups, filling about 3/4 full. Sprinkle cinnamon sugar crumble on top of each muffin.
  9. Bake: Bake in a preheated 350°F (175°C) oven for 20-25 minutes until a toothpick inserted comes out clean and topping is crisp and golden.
  10. Cool and enjoy: Let muffins cool in the tin for about 10 minutes before transferring to a wire rack to prevent sogginess and keep crumble crisp.

Notes

Brown the butter carefully over medium heat, stirring constantly to avoid burning. Squeeze zucchini well to prevent soggy muffins. Use an ice cream scoop for even muffin sizes. Start checking muffins at 20 minutes to avoid overbaking. Cool muffins in the tin before transferring to keep the crumble topping crisp.

Nutrition

Keywords: zucchini muffins, brown butter, cinnamon sugar crumble, easy muffins, quick breakfast, healthy muffins, tender muffins

Find it online: https://fizzlefork.com/tender-brown-butter-zucchini-muffins-easy-recipe-with-cinnamon-sugar-crumble/