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Brown Butter Zucchini Muffins

Brown butter zucchini muffins with a bakery-style crumb and a slightly crisp crown. Made with browned butter, grated zucchini squeezed dry, and warm spices for a nutty, caramelized depth in every bite.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter browned until golden amber and nutty
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.5 cup toasted walnuts or pecans, chopped optional

Equipment

  • 1 sheet pan
  • 1 light-colored saucepan
  • 1 muffin tin

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.
  2. Immediately pour the browned butter into a bowl and cool for 10 minutes.
Prep and mix the dry ingredients
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly combined.
Mix the wet ingredients
  1. Whisk the cooled brown butter with both sugars, eggs, and vanilla until smooth.
  2. Stir the wet mixture into the dry ingredients until just combined.
  3. Fold in grated zucchini and toasted nuts if using.
Bake
  1. Divide 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.
  3. Cool in the pan for 5 minutes before transferring.

Notes

For the best texture, squeeze the grated zucchini very dry so the muffins bake up with a domed, golden crumb instead of steaming. Store airtight at room temperature for 2 days or refrigerate for up to 5 days; freeze up to 3 months. For a nut-free option, omit the toasted walnuts/pecans (the muffins will still be nutty from the browned butter and spices).