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Tender Brown Butter Zucchini Muffins with Turbinado Sugar Crunch

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These tender, moist zucchini muffins feature a rich brown butter flavor and a crunchy turbinado sugar topping, perfect for quick breakfasts or snacks.

Ingredients

Scale
  • 2 medium zucchinis, grated and lightly squeezed to remove excess water
  • 1/2 cup (115g) unsalted butter, browned
  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
  • 1/4 cup (50g) turbinado sugar for topping

Instructions

  1. Grate the zucchini using a box grater and press gently with paper towels or a clean dishcloth to remove excess moisture (about 1 1/2 cups grated).
  2. Brown the butter in a small saucepan over medium heat, stirring frequently until it foams and turns golden with a nutty aroma (about 4-5 minutes). Pour into a heatproof bowl and let cool slightly.
  3. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Stir in granulated sugar and brown sugar until well blended.
  4. In a separate bowl, whisk the eggs with vanilla extract and buttermilk. Slowly drizzle in the cooled browned butter while whisking gently.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Fold in the grated zucchini evenly.
  6. Spoon batter into a prepared muffin tin, filling each cup about 3/4 full. Sprinkle tops generously with turbinado sugar (about 1 tablespoon per muffin).
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; watch for a nutty aroma and golden color. Squeeze excess moisture from zucchini to prevent soggy muffins. Fold batter gently to avoid toughness. Turbinado sugar topping adds a crunchy contrast. Muffins store well at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, brown butter muffins, turbinado sugar, easy muffins, quick breakfast, moist muffins, healthy muffins

Find it online: https://noshbelle.com/tender-brown-butter-zucchini-muffins-recipe-with-turbinado-sugar-crunch-easy/