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Brown Butter Zucchini Muffins

Brown butter zucchini muffins with deeply golden, bakery-style tops and a slightly crisp crown. The nutty browned butter aroma and caramelized milk solids add rich depth while the grated zucchini keeps the crumb tender.
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Prep Time 20 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter
  • 0.5 cup unsalted butter 1 stick
all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
cinnamon
  • 1 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.25 tsp salt
eggs
  • 2 eggs
brown sugar
  • 0.5 cup brown sugar packed
granulated sugar
  • 0.25 cup granulated sugar
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1.5 cup zucchini grated and squeezed dry
toasted walnuts or pecans
  • 0.5 cup toasted walnuts or pecans chopped (optional)

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Melt butter in a light-colored saucepan over medium heat, stirring frequently, until it turns golden amber and smells nutty — about 5 minutes. Immediately pour into a bowl and cool for 10 minutes.
Make the batter
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  3. Whisk the cooled brown butter with both sugars, eggs, and vanilla until smooth.
  4. Stir the wet mixture into the dry ingredients until just combined.
  5. Fold in the grated zucchini and toasted walnuts or pecans if using.
Bake and finish
  1. Divide the batter evenly among the muffin cups, filling each ¾ full.
  2. Bake for 20–22 minutes at 350°F until deeply golden and a toothpick comes out clean. Cool in the pan for 5 minutes before transferring.

Notes

For the best rise and texture, squeeze the grated zucchini very dry so the batter stays thick and the muffins bake up with a crisp crown. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. For a lighter option, swap half of the all-purpose flour with whole wheat flour for a nuttier flavor while keeping the same baking soda/baking powder amounts.