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Tender Brown Butter Chocolate Chip Zucchini Muffins

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These tender brown butter chocolate chip zucchini muffins combine moist shredded zucchini with rich browned butter and melty chocolate chips, topped with a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
  • ½ cup (1 stick) unsalted butter, browned and cooled slightly
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220 grams) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (170 grams) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup.
  2. Brown the butter in a light-colored skillet over medium heat, whisking frequently until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Shred the zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and browned butter until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In another bowl, sift or whisk together flour, baking soda, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing.
  7. Fold in the shredded zucchini and chocolate chips evenly.
  8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  9. Lightly sprinkle flaky sea salt on top of each muffin.
  10. Bake for 20-25 minutes until muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to monitor color and avoid burning. Squeeze out excess moisture from zucchini to prevent soggy muffins. Fold batter gently to avoid toughness. Sprinkle flaky sea salt on top to balance sweetness. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. For vegan version, use plant-based butter, flax eggs, and dairy-free chocolate chips. Gluten-free flour can be substituted with xanthan gum added if needed.

Nutrition

Keywords: brown butter, chocolate chip, zucchini muffins, sea salt, easy muffins, homemade, quick snack, moist muffins, vegetable baked goods

Find it online: https://tastypierecipes.com/tender-brown-butter-chocolate-chip-zucchini-muffins-recipe-easy-homemade-with-sea-salt/