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Tender Brown Butter Lemon Glazed Zucchini Muffins

brown butter lemon glazed zucchini muffins - featured image
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Moist and tender zucchini muffins with a rich brown butter flavor and a fresh lemon glaze, perfect for breakfast, snacks, or tea time.

Ingredients

Scale
  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, browned and cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) grated zucchini, excess moisture squeezed out
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • For the Lemon Glaze:
  • ¾ cup (90g) powdered sugar, sifted
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon melted unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Brown the butter in a medium skillet over medium heat, stirring constantly until golden brown and nutty, about 5–7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Grate zucchini finely and squeeze out excess moisture using a clean towel or paper towels.
  5. In a large bowl, whisk browned butter with granulated sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract, lemon juice, and lemon zest.
  6. Gradually fold dry ingredients into wet mixture until just combined. Gently fold in grated zucchini.
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden brown and spring back lightly.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the lemon glaze by whisking powdered sugar, lemon juice, and melted butter until smooth. Adjust consistency with more lemon juice or powdered sugar if needed.
  11. Once muffins are completely cooled, drizzle lemon glaze over the tops and let set for 10–15 minutes before serving.

Notes

Brown the butter carefully to avoid burning; use a light-colored pan to monitor color changes. Squeeze out excess moisture from zucchini to prevent soggy muffins. Do not overmix the batter to keep muffins tender. Glaze muffins when they are warm but not hot for best adhesion. Tent muffins with foil if browning too quickly.

Nutrition

Keywords: zucchini muffins, brown butter, lemon glaze, moist muffins, easy muffins, breakfast muffins, healthy muffins

Find it online: https://chrisfeasts.com/tender-brown-butter-lemon-glazed-zucchini-muffins-easy-homemade-recipe-for-moist-muffins/