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Tender Brown Butter Zucchini Muffins with Cinnamon Sugar Streusel

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These tender brown butter zucchini muffins with cinnamon sugar streusel are easy to make and perfect for breakfast or brunch, offering a nutty, moist, and sweet flavor with a crunchy topping.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 170g) grated zucchini (no need to peel; squeeze excess moisture gently)
  • ½ cup (120ml) sour cream or plain Greek yogurt
  • For the Cinnamon Sugar Streusel:
  • ½ cup (65g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (57g) unsalted butter, cold and cubed

Instructions

  1. Brown the butter: In a light-colored skillet over medium heat, melt the unsalted butter (½ cup/113g) and cook, swirling frequently until golden brown and nutty, about 5 minutes. Remove from heat and let cool slightly.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  3. Grate zucchini using a box grater until you have about 1 ½ cups (170g). Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  4. In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon.
  5. In another bowl, whisk the browned butter, ¾ cup (150g) granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  6. Stir the grated zucchini and ½ cup (120ml) sour cream or Greek yogurt into the wet mixture until combined.
  7. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing when just combined to avoid toughness.
  8. Make streusel topping: In a small bowl, mix ½ cup (65g) flour, ¼ cup (50g) sugar, and 1 teaspoon cinnamon. Cut in 4 tablespoons (57g) cold cubed butter with a pastry cutter or forks until crumbly with pea-sized bits.
  9. Spoon batter evenly into muffin cups and sprinkle a generous amount of cinnamon sugar streusel on top of each.
  10. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown. Tent with foil after 15 minutes if streusel browns too fast.
  11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Brown butter carefully to avoid burning. Do not overmix batter to keep muffins tender. If batter is too dry, add 1 tablespoon milk or dairy-free milk. Use parchment liners for easy muffin release. Streusel can be enhanced with chopped toasted pecans for extra texture.

Nutrition

Keywords: brown butter, zucchini muffins, cinnamon sugar streusel, breakfast muffins, easy muffins, moist muffins, healthy muffins

Find it online: https://goldensimmer.com/tender-brown-butter-zucchini-muffins-with-cinnamon-sugar-streusel-recipe-easy-and-perfect-for-breakfast/