Print

Moist Chocolate Chip Zucchini Muffins Recipe with Easy Brown Butter Glaze

moist chocolate chip zucchini muffins - featured image
Print Recipe

These moist and tender chocolate chip zucchini muffins are enhanced with a nutty brown butter glaze, making them a perfect quick and easy treat for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup (115g) unsalted butter, melted and cooled slightly
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) shredded zucchini, squeezed to remove excess moisture
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Brown Butter Glaze:
  • 4 tablespoons (60g) unsalted butter
  • ¾ cup (90g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (any kind), to thin the glaze

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
  2. Wash and trim about 1 medium zucchini (6-7 inches long). Shred finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, whisk melted butter, granulated sugar, eggs, and vanilla extract until smooth and slightly fluffy.
  5. Pour wet mixture into dry ingredients and gently fold together until no streaks of flour remain. Batter should be thick but slightly loose.
  6. Fold in shredded zucchini and chocolate chips evenly.
  7. Spoon batter into prepared muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and springy.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. To prepare the brown butter glaze, melt butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty (about 4-5 minutes). Remove from heat.
  11. Whisk in powdered sugar, vanilla extract, and 1-2 tablespoons milk until smooth and pourable.
  12. Drizzle glaze over cooled muffins and let set for a few minutes before serving.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Watch butter closely when browning to prevent burning. Add more milk to glaze if too thick. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, brown butter glaze, quick muffins, easy breakfast, moist muffins, healthy muffins

Find it online: https://leilameals.com/moist-chocolate-chip-zucchini-muffins-recipe-with-easy-brown-butter-glaze/