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Flavorful Chocolate Chip Zucchini Muffins with Easy Brown Butter Glaze

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Moist and tender chocolate chip zucchini muffins topped with a rich, nutty brown butter glaze. A cozy treat perfect for any occasion, combining fresh zucchini with sweet chocolate chips and an indulgent glaze.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100 g)
  • ½ cup brown sugar, packed (110 g)
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips (170 g)
  • 4 tablespoons unsalted butter (57 g) – for glaze
  • ¾ cup powdered sugar (90 g), sifted – for glaze
  • 1 tablespoon whole milk or cream (use dairy-free milk if needed) – for glaze
  • ½ teaspoon pure vanilla extract – for glaze
  • Pinch of salt – for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl, beat eggs with granulated sugar and brown sugar until smooth. Add vegetable oil and vanilla extract and mix until combined.
  5. Fold grated zucchini into wet ingredients. Gradually add dry ingredients, folding gently just until combined. Avoid overmixing.
  6. Fold in chocolate chips, reserving a few for topping if desired.
  7. Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. While muffins bake, melt butter in a small saucepan over medium heat. Stir frequently until golden brown and nutty smelling (about 5 minutes). Remove from heat immediately.
  10. In a bowl, whisk together browned butter, powdered sugar, milk, vanilla extract, and salt until smooth. Adjust milk for desired glaze thickness.
  11. Once muffins are cool enough to handle (about 10 minutes), drizzle brown butter glaze over the tops. Let glaze set before serving.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Watch butter carefully when browning to avoid burning. Fold ingredients gently to keep muffins tender. Make glaze while muffins bake for efficiency. Use a kitchen scale for accurate measurements. Muffins can be made gluten-free or vegan with substitutions.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, brown butter glaze, easy muffins, healthy muffins, zucchini recipes, baking, snack, breakfast

Find it online: https://forkmila.com/flavorful-chocolate-chip-zucchini-muffins-easy-brown-butter-glaze-recipe/