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Moist Chocolate Chip Zucchini Muffins with Brown Butter Drizzle

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These moist chocolate chip zucchini muffins feature a tender crumb with a subtle zucchini twist and a rich, nutty brown butter drizzle on top. Perfect for a quick, comforting treat that balances sweetness and moisture.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (110 g)
  • ½ cup vegetable oil (120 ml) (can swap for melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini), fresh and finely shredded
  • 1 cup semi-sweet or dark chocolate chips (175 g)
  • 6 tablespoons unsalted butter (85 g), browned
  • ¾ cup powdered sugar (90 g), sifted
  • ½ teaspoon vanilla extract (for drizzle)
  • 1 to 2 tablespoons milk (dairy or plant-based, for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  2. Finely grate 1½ cups zucchini using a box grater or food processor. Do not squeeze out moisture. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until combined.
  4. In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 2 minutes.
  5. Fold grated zucchini into the wet mixture. Then gently fold in the dry ingredients until just combined; do not overmix.
  6. Fold in chocolate chips evenly, reserving a few to sprinkle on top if desired.
  7. Spoon batter into prepared muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden brown but not cracked.
  9. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  10. While muffins cool, melt butter in a small saucepan over medium heat, stirring constantly until it foams and turns light golden brown with a nutty aroma (about 4-5 minutes). Remove from heat.
  11. Whisk in powdered sugar, vanilla extract, and 1 to 2 tablespoons milk until smooth and pourable.
  12. Drizzle the brown butter sauce over cooled muffins using a spoon or piping bag. Let set for a few minutes before serving.

Notes

Do not squeeze out zucchini moisture to keep muffins moist. Avoid overmixing batter to prevent dense muffins. Watch brown butter carefully to avoid burning; remove from heat as soon as it smells nutty and turns golden. If zucchini is too wet, add 1 tablespoon more flour. Cool muffins completely before drizzling for best results.

Nutrition

Keywords: chocolate chip muffins, zucchini muffins, brown butter drizzle, moist muffins, easy muffins, quick baking, zucchini recipes, chocolate chip zucchini muffins

Find it online: https://clunkcook.com/moist-chocolate-chip-zucchini-muffins-recipe-easy-brown-butter-drizzle/