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Brown Butter Zucchini Chocolate Chip Muffins with Cinnamon Pecan Streusel

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These cozy muffins combine nutty browned butter, fresh zucchini, and semi-sweet chocolate chips topped with a crunchy cinnamon pecan streusel for a moist, flavorful treat perfect for brunch or snacks.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (135g) zucchini, finely shredded and lightly pressed to remove excess moisture
  • 3/4 cup (130g) semi-sweet chocolate chips
  • For the Cinnamon Pecan Streusel:
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (65g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (56g) unsalted butter, cold and cubed
  • 1/3 cup (40g) chopped pecans, toasted

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a medium skillet over medium heat. Stir frequently as the butter melts, then foams and turns deep golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly.
  2. Prepare the Zucchini: Shred 1 1/2 cups zucchini using a box grater or food processor. Press shredded zucchini lightly between paper towels to remove excess moisture.
  3. Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. Combine Sugars and Eggs: In another bowl, whisk 3/4 cup granulated sugar and 1/4 cup light brown sugar with 2 large eggs until smooth and slightly pale, about 2 minutes. Stir in 1 teaspoon vanilla extract.
  5. Add Browned Butter: Slowly pour the cooled brown butter into the egg mixture, whisking continuously to combine until glossy and fragrant.
  6. Incorporate Zucchini and Chocolate Chips: Fold in shredded zucchini and 3/4 cup semi-sweet chocolate chips gently using a rubber spatula.
  7. Combine Wet and Dry: Add the dry ingredients to the wet ingredients in two parts, folding gently after each addition just until combined. Avoid overmixing; batter should be thick, moist, and a bit lumpy.
  8. Prepare Streusel Topping: In a small bowl, mix 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/4 cup cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1/3 cup chopped toasted pecans.
  9. Fill Muffin Cups: Line muffin tin with liners or grease well. Divide batter evenly into 12 cups, filling about 2/3 full. Sprinkle generous amount of cinnamon pecan streusel on top of each muffin.
  10. Bake: Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean and streusel is golden.
  11. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If streusel browns too quickly, tent muffins with foil halfway through baking. If zucchini is very wet, add an extra tablespoon of flour to the batter. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use plant-based margarine but browning real butter enhances flavor. Toast pecans on a dry skillet for extra flavor.

Nutrition

Keywords: brown butter, zucchini muffins, chocolate chip muffins, cinnamon pecan streusel, cozy muffins, easy baking, moist muffins, brunch recipe

Find it online: https://lyrafeast.com/brown-butter-zucchini-chocolate-chip-muffins-with-cinnamon-pecan-streusel-recipe/