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Cozy Brown Butter Zucchini Muffins Recipe with Easy Cinnamon Sugar Crumble

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These cozy brown butter zucchini muffins feature a warm, nutty flavor with a sweet cinnamon sugar crumble topping. Moist and flavorful, they are perfect for cozy mornings or casual gatherings.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (150g) grated zucchini, squeezed to remove excess moisture
  • 1/2 cup (120ml) buttermilk or plain yogurt
  • For the Cinnamon Sugar Crumble:
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 1/4 cup (30g) all-purpose flour

Instructions

  1. Brown the Butter (about 5 minutes): Melt the butter over medium heat in a light-colored skillet, swirling occasionally. Watch for foam to subside and golden brown bits to appear on the bottom. The smell will shift to nutty and toasty. Remove from heat and let cool slightly.
  2. Prep the Zucchini: Grate zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix Wet Ingredients (5 minutes): In a large bowl, whisk together browned butter and sugar until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  4. Combine Dry Ingredients (3 minutes): In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
  5. Bring Batter Together (5 minutes): Add dry ingredients to wet ingredients in two batches, alternating with buttermilk. Stir gently with a spatula—don’t overmix. Fold in grated zucchini until evenly distributed.
  6. Prepare Cinnamon Sugar Crumble (5 minutes): In a small bowl, combine sugar, cinnamon, and flour. Cut in cold butter with a fork or your fingers until it resembles coarse crumbs.
  7. Fill Muffin Tin (5 minutes): Line muffin tin with paper liners or grease well. Divide batter evenly among 12 cups. Sprinkle generous amounts of crumble topping on each muffin, lightly pressing it down.
  8. Bake (20-25 minutes): Bake in preheated oven at 350°F (175°C) until golden and a toothpick inserted comes out clean or with just a few moist crumbs. Tent with foil halfway through baking if crumble browns too fast.
  9. Cool & Serve: Let muffins cool in the tin for 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

Use a light-colored pan for browning butter to monitor color changes. Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. If crumble browns too quickly, tent with foil. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter, zucchini muffins, cinnamon sugar crumble, easy muffins, cozy breakfast, moist muffins, vegetable muffins

Find it online: https://evabakery.com/cozy-brown-butter-zucchini-muffins-recipe-with-easy-cinnamon-sugar-crumble/