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Perfect Cinnamon Streusel Zucchini Muffins with Brown Butter

Perfect Cinnamon Streusel Zucchini Muffins with Brown Butter - featured image
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These moist and tender zucchini muffins are topped with a crunchy brown butter streusel. The nutty, caramel-like flavor of brown butter elevates this simple breakfast treat into something truly special.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup unsalted butter (for browning)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup unsalted butter (for streusel, browned separately)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Place in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. In a light-colored saucepan over medium heat, melt ¼ cup unsalted butter for the streusel. Stir constantly until golden brown specks appear and it smells nutty, about 4-5 minutes. Pour into a small heatproof bowl and set aside to cool slightly.
  4. In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Pour in the slightly cooled brown butter and stir with a fork until clumps form. Set aside.
  5. In the same saucepan (wiped clean), melt ½ cup unsalted butter for the muffins over medium heat. Stir constantly until golden brown specks appear and it smells nutty, about 4-5 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
  6. To the bowl with browned butter, add ¾ cup granulated sugar and ¼ cup packed brown sugar. Whisk until combined. Add 2 eggs and 1 teaspoon vanilla extract. Whisk vigorously until smooth and slightly thickened, about 1 minute. Slowly whisk in ½ cup buttermilk.
  7. In a separate medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
  8. Pour dry ingredients into wet ingredients. Add squeezed zucchini. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Let batter rest for 5 minutes.
  9. Using a cookie scoop or ¼-cup measure, divide batter evenly among 12 muffin cups, filling almost to the top. Sprinkle brown butter streusel generously over each muffin, pressing gently into batter.
  10. Bake at 375°F (190°C) for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini to avoid dense, gummy muffins. Watch brown butter carefully as it can go from perfect to burnt in seconds. Use room temperature eggs and buttermilk to prevent the brown butter from seizing. Let the batter rest for 5 minutes for taller, more domed muffins. For best results, reheat in a 350°F oven for 5-7 minutes to re-crisp the streusel.

Nutrition

Keywords: zucchini muffins, brown butter, cinnamon streusel, breakfast muffins, easy muffin recipe, summer baking, zucchini recipe

Find it online: https://cheerycrisp.com/perfect-cinnamon-streusel-zucchini-muffins-with-brown-butter/