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Cozy Zucchini Bread Muffins with Brown Butter Streusel

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Warm, tender zucchini muffins topped with a nutty brown butter streusel, perfect for cozy mornings or comforting snacks.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup brown sugar, packed (100g)
  • ½ cup vegetable oil (120ml) or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup chopped walnuts or pecans (optional)
  • 6 tablespoons unsalted butter (85g), browned
  • ½ cup all-purpose flour (65g) for streusel
  • ½ cup brown sugar, packed (100g) for streusel
  • ¼ teaspoon salt for streusel
  • ½ teaspoon ground cinnamon for streusel
  • ½ cup chopped nuts (walnuts or pecans), toasted (optional) for streusel

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: Melt unsalted butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty (4-5 minutes). Remove from heat and cool slightly.
  3. Mix flour, brown sugar, salt, cinnamon, and nuts (if using) into the browned butter until crumbly. Set aside.
  4. Shred zucchini finely and press between towels to remove excess moisture.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. In another bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and slightly thickened (about 2 minutes).
  7. Pour wet ingredients into dry ingredients and stir gently just until combined.
  8. Fold in shredded zucchini and chopped nuts gently until evenly distributed.
  9. Spoon batter evenly into muffin cups, filling about ⅔ full (about ⅓ cup or 80 ml per muffin).
  10. Generously sprinkle brown butter streusel topping over each muffin.
  11. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown.
  12. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Brown butter carefully to avoid burning. Do not overmix batter to keep muffins tender. Rotate muffin tin halfway through baking if oven has hot spots. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, muffins, brown butter streusel, cozy, fall recipe, easy baking, healthy snack

Find it online: https://gleefulfork.com/cozy-zucchini-bread-muffins-with-brown-butter-streusel-easy-recipe/