Print

Cozy Zucchini Chocolate Chip Muffins with Easy Brown Butter Crumble Recipe

zucchini chocolate chip muffins - featured image
Print Recipe

These cozy zucchini chocolate chip muffins with brown butter crumble are a comforting, moist treat perfect for fall. The nutty brown butter crumble contrasts beautifully with the tender zucchini muffin base.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (can swap with almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 large egg, room temperature
  • ½ cup (120ml) plain Greek yogurt (or dairy-free coconut yogurt)
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150g) shredded zucchini, squeezed to remove excess moisture
  • ¾ cup (130g) semi-sweet chocolate chips
  • 6 tablespoons (85g) unsalted butter (for brown butter crumble)
  • ½ cup (60g) all-purpose flour (for crumble)
  • ¼ cup (50g) brown sugar, packed (for crumble)
  • ¼ teaspoon salt (for crumble)
  • Optional: ½ teaspoon cinnamon (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well.
  2. Prepare the brown butter crumble: In a small skillet, melt 6 tablespoons of unsalted butter over medium heat, whisking gently until milk solids brown and smell nutty. Remove from heat immediately.
  3. Combine dry ingredients for the crumble: Mix ½ cup flour, ¼ cup brown sugar, salt, and cinnamon if using. Pour warm browned butter over the mixture and stir until clumps form. Set aside to cool.
  4. Shred and drain zucchini: Grate 1 ½ cups zucchini and squeeze out excess water using a clean towel or cheesecloth.
  5. Mix dry muffin ingredients: In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and cinnamon.
  6. Whisk wet ingredients: In a separate bowl, beat the egg, sugars, Greek yogurt, oil, and vanilla extract until smooth.
  7. Combine wet and dry ingredients: Pour wet into dry and fold gently with a spatula until slightly lumpy.
  8. Fold in shredded zucchini and chocolate chips until evenly distributed.
  9. Fill muffin cups about ¾ full with batter and generously sprinkle brown butter crumble on top.
  10. Bake for 22-26 minutes or until a toothpick inserted in the center comes out clean and crumble is golden and crisp.
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Brown butter carefully over medium-low heat and watch closely to avoid burning. Do not overmix batter; it should be slightly lumpy. Cool muffins completely before storing to keep crumble crisp. Tent with foil if crumble browns too fast during baking.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, brown butter crumble, fall baking, easy muffins, cozy recipe, gluten-free option, vegan adaptation

Find it online: https://tempotaste.com/cozy-zucchini-chocolate-chip-muffins-with-easy-brown-butter-crumble-recipe/