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Tender Brown Butter Zucchini Chocolate Chip Muffins Easy Homemade Streusel Recipe

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These tender muffins combine nutty brown butter, fresh shredded zucchini, and melty chocolate chips, topped with a crumbly streusel for a perfect balance of cozy comfort and quick fix.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (about 2 medium zucchinis), gently squeezed to remove excess moisture
  • 2 cups (250g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • For the streusel topping:
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (50g) packed brown sugar
  • 3 tablespoons (43g) cold unsalted butter, cubed
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup (113g) of unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5 minutes). Watch closely to avoid burning. Transfer to a heatproof bowl and cool slightly.
  2. Prepare the zucchini: While the butter cools, shred 1 1/2 cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. Mix wet ingredients: In a large bowl, whisk together the browned butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar until combined. Add 2 large eggs and 1 teaspoon vanilla extract, whisking until smooth.
  4. Combine dry ingredients: In a separate bowl, sift together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Bring it all together: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing.
  6. Fold in zucchini and chocolate chips: Gently fold the shredded zucchini and 1 cup chocolate chips into the batter.
  7. Make the streusel topping: In a small bowl, mix 1/3 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold, cubed butter and crumble the mixture with fingers or a fork until coarse crumbs form.
  8. Fill muffin cups: Line a muffin tin with liners or grease lightly. Spoon batter evenly into 12 cups, filling about 3/4 full. Sprinkle streusel generously on top of each muffin.
  9. Bake: Bake at 350°F (175°C) for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.
  10. Cool and enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it smells nutty and has golden flecks. Squeeze excess moisture from zucchini to keep muffins tender. Fold batter gently to avoid toughness. Tent muffins with foil if streusel browns too fast. Add a tablespoon of flour if zucchini is very watery.

Nutrition

Keywords: brown butter, zucchini muffins, chocolate chip muffins, streusel topping, quick muffins, easy baking, homemade muffins, zucchini recipes

Find it online: https://perkypan.com/tender-brown-butter-zucchini-chocolate-chip-muffins-easy-homemade-streusel-recipe/