Zucchini Chocolate Chip Muffins are the recipe that Teresa makes every Saturday morning and every most lovingly anticipated weekend breakfast when she wants to create the most completely extraordinary and the most genuinely special individual weekend breakfast muffin that goes the most brilliantly beyond the most simple weekday spiced individual zucchini muffin through the most brilliantly transformative addition of the most beautifully browned individual butter — melted and the most gently cooked until the most gorgeous nutty-caramel individual individual Maillard individual aroma fills the most entire kitchen.
And the most generous individual sour cream for the most properly enriched and the most beautifully fine individual crumb, folded with the most scattered individual shredded zucchini that contributes the most naturally hidden individual moisture without any most individual flavor, and the most generously measured individual semi-sweet chocolate chips that provide the most beloved individual sweet chocolate pockets throughout every individual crumb for the most completely extraordinary and the most genuinely indulgent individual Saturday morning zucchini chocolate chip muffin experience.
Zucchini Chocolate Chip Muffins are the most easy and deeply extraordinary 30-minute moist brown butter sour cream individual weekend breakfast muffins made by browning butter combining brown sugar sour cream eggs vanilla and shredded zucchini mixing flour baking powder soda and salt folding chocolate chips baking at 375°F for 16 to 18 minutes. Come follow us on Pinterest where we share beautiful muffin recipes and easy breakfast favorites from our kitchen every single week
Why You Will Love This Zucchini Chocolate Chip Muffins Recipe
This Zucchini Chocolate Chip Muffins recipe is the most completely extraordinary and the most genuinely special individual weekend breakfast muffin that uses the most brilliantly transformative individual brown butter technique — browning the most individual melted butter until the most golden and the most nutty aromatic — as the most single most important individual flavor enhancement that most brilliantly amplifies the most natural individual chocolate chip flavor and the most natural individual zucchini character for the most genuinely extraordinary individual flavor depth.
The most individual brown butter technique produces the most deeply nutty and the most beautifully caramelized individual fat base that most brilliantly complements both the most individual semi-sweet chocolate chips and the most neutral individual zucchini for the most genuinely extraordinary and the most properly complex individual weekend breakfast muffin that basic melted butter cannot achieve. Our Zucchini Muffins make a beautifully equally breakfast-perfect and equally shredded-zucchini companion for a complete and wonderful zucchini breakfast muffin collection.
Table of Contents
Ingredients Needed for This Zucchini Chocolate Chip Muffins Recipe
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ½ cup Unsalted Butter, browned and cooled
- ¾ cup Packed Brown Sugar
- ½ cup Sour Cream, room temperature
- 2 large Eggs, room temperature
- 1½ tsp Pure Vanilla Extract
- 1½ cups Shredded Zucchini, lightly packed (do not squeeze dry)
- 1 cup Semi-Sweet Chocolate Chips, plus extra for topping
How to Make This Zucchini Chocolate Chip Muffins Recipe
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Brown the butter: melt in a light-colored individual saucepan over medium heat, stirring constantly, until the most beautifully golden brown and the most nutty individual aroma develops — approximately 4 to 5 minutes. Pour immediately into a large mixing bowl. Allow to cool for 10 minutes, cara mia.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Set aside.
To the cooled brown butter, add the brown sugar, sour cream, eggs, and vanilla extract. Whisk until the most smooth and the most well combined. Stir in the shredded zucchini — do not squeeze dry.
Add the flour mixture to the wet ingredients and fold gently with a rubber spatula just until combined — do not overmix. A few small lumps are the most completely acceptable.
Fold in the individual chocolate chips.
Divide the batter evenly among the 12 prepared individual muffin cups, filling each approximately three-quarters full. Press additional chocolate chips most generously over the top of each individual muffin.
Bake at 375°F for 16 to 18 minutes until a toothpick comes out clean or with only a few moist crumbs. Cool in the tin for 5 minutes before transferring.
How to Serve This Zucchini Chocolate Chip Muffins Recipe
Serve warm within the first hour of baking for the most completely extraordinary individual weekend breakfast experience when the most melted individual chocolate chips are at their most gloriously warm and the most properly gooey individual peak and the individual brown butter character is the most beautifully fragrant and the most properly warm.
For the most completely extraordinary individual Saturday morning presentation, serve warm individual zucchini chocolate chip muffins alongside individual mugs of hot coffee for the most completely indulgent and the most genuinely joyful individual weekend morning. Our Zucchini Muffins make a beautifully equally breakfast-satisfying and equally hidden-zucchini companion for a complete and wonderful zucchini muffin collection.
How to Store This Zucchini Chocolate Chip Muffins Recipe
Store in an airtight container at room temperature for up to 3 to 4 days. The most sour cream and shredded individual zucchini together maintain the most beautifully moist and the most properly tender individual crumb throughout the most entire storage period. Refrigerate for up to one week. Freeze individually wrapped for up to 3 months.
Tips to Make This Zucchini Chocolate Chip Muffins Recipe
Watch the browning butter the most closely — butter transitions from the most beautifully golden and the most nutty aromatic individual browned state to burned in the most matter of seconds. Use a light-colored individual saucepan and pour immediately into the mixing bowl the most moment the most small brown flecks appear at the most saucepan bottom and the most nutty aroma develops.
Allow the most individual brown butter to cool for the most full 10 minutes before adding the most individual sour cream and individual eggs — the most hot individual butter can the most partially cook the most individual eggs if added before the most sufficient individual cooling.
Helpful Notes for This Zucchini Chocolate Chip Muffins Recipe
The most sour cream in this recipe is the most specifically essential for the most properly enriched and the most beautifully fine individual crumb that balances the most richly caramelized individual brown butter — the most gentle individual acidity of the most sour cream cuts through the most richness of the most individual brown butter for the most beautifully balanced and the most genuinely extraordinary individual muffin character.
For the most dramatic individual Saturday morning presentation, make an additional simple brown butter glaze — two tablespoons of the most remaining individual brown butter whisked with one cup of sifted powdered sugar and two tablespoons of individual milk — and drizzle over the most cooled individual muffins for the most completely extraordinary and the most beautifully finishing individual brown butter glaze.
Variation of This Zucchini Chocolate Chip Muffins Recipe
Maria made a version using white chocolate chips in place of semi-sweet for the most completely extraordinary and the most sweetly different individual white chocolate zucchini brown butter muffin. Teresa tried adding half a cup of the most toasted pecans alongside the individual chocolate chips for the most completely extraordinary and the most warmly crunchy individual pecan chocolate chip zucchini brown butter muffin.
For a peanut butter chocolate chip version, add two tablespoons of smooth peanut butter to the most individual wet ingredients alongside the most brown sugar for the most completely extraordinary and the most deeply beloved individual peanut butter chocolate chip zucchini muffin. Our Chocolate Zucchini Bread makes a beautifully equally chocolate chip and equally zucchini-hidden companion for a complete and wonderful chocolate zucchini breakfast collection.
FAQs About This Zucchini Chocolate Chip Muffins Recipe
What does browning the butter add to zucchini muffins?
Browning the individual butter produces the most beautifully nutty and the most deeply caramelized individual flavor through the most Maillard reaction between the most individual milk solids and the most individual butter fat — the most individual nutty-caramel individual notes produced by browning most brilliantly complement and the most dramatically amplify both the most natural individual chocolate chip character and the most subtle individual zucchini character for the most genuinely extraordinary individual muffin individual flavor depth that conventional melted butter simply cannot replicate.
Can I use melted butter instead of browning it?
Yes — conventional melted butter substitutes directly in the same quantity for the most equally moist and the most properly tender individual result without the most nutty-caramel individual brown butter character. The most brown butter produces the most genuinely extraordinary and the most properly complex individual flavor depth while the most conventional melted butter produces the most equally moist but the most less complex individual flavor result.
Why use sour cream in this recipe instead of buttermilk?
Sour cream provides the most higher individual fat content than buttermilk for the most properly enriched and the most beautifully fine individual crumb that balances the most richly caramelized individual brown butter most effectively. Buttermilk produces the most equally moist but the most slightly less rich individual crumb compared to the most generous individual sour cream fat content.
Conclusion
These Zucchini Chocolate Chip Muffins are the most completely extraordinary and the most genuinely special moist brown butter sour cream individual weekend breakfast muffins that make every Saturday morning and every gathering feel genuinely and completely special through the most deeply nutty brown butter and the most moist sour cream crumb and the most naturally hidden shredded zucchini and the most gloriously melted chocolate chips in every single beautifully individual and completely irresistible zucchini chocolate chip muffin.
We hope they bring the same deeply joyful brown butter zucchini chocolate chip morning magic and the same completely satisfied weekend breakfast to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Zucchini Chocolate Chip Muffins The Most Easy Moist Brown Butter Brown Sugar Sour Cream Shredded Zucchini Chocolate Chip Breakfast Muffin
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
The most extraordinary moist Zucchini Chocolate Chip Muffins made by preheating oven to 375°F lining 12-cup tin browning 1/2 cup butter in light-colored saucepan over medium heat stirring constantly 4 to 5 minutes until golden brown and nutty pouring into large bowl cooling 10 minutes whisking 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt and 1 tsp cinnamon setting aside adding 3/4 cup packed brown sugar 1/2 cup room temperature sour cream 2 room temperature eggs and 1 1/2 tsp vanilla to cooled brown butter whisking smooth stirring in 1 1/2 cups lightly packed shredded zucchini do not squeeze adding flour mixture folding gently just combined not overmixing folding in 1 cup chocolate chips dividing among 12 cups 3/4 full pressing extra chips over tops baking 375°F 16 to 18 minutes until toothpick clean cooling 5 minutes in tin then rack. A completely perfect moist brown butter brown sugar sour cream shredded zucchini chocolate chip breakfast muffin recipe.
Ingredients
2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 cup Unsalted Butter browned and cooled
3/4 cup Packed Brown Sugar
1/2 cup Sour Cream room temperature
2 large Eggs room temperature
1 1/2 tsp Pure Vanilla Extract
1 1/2 cups Shredded Zucchini lightly packed do not squeeze
1 cup Semi-Sweet Chocolate Chips plus extra for topping
Instructions
1. Preheat oven to 375°F 190°C. Line 12-cup tin.
2. Brown butter in light-colored saucepan over medium heat stirring constantly 4 to 5 minutes until golden brown and nutty. Pour into large bowl. Cool 10 minutes.
3. Whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Add brown sugar, sour cream, eggs, and vanilla to cooled brown butter. Whisk smooth.
5. Stir in shredded zucchini do not squeeze.
6. Add flour mixture. Fold gently just combined. Do not overmix.
7. Fold in chocolate chips.
8. Divide among 12 cups 3/4 full. Press extra chips over tops.
9. Bake 375°F 16 to 18 minutes until toothpick clean.
10. Cool 5 minutes in tin. Transfer to rack.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Muffins, Chocolate Chip, Zucchini
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 18g
- Sodium: 155mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 52mg
Keywords: zucchini chocolate chip muffins, easy moist brown butter zucchini chocolate chip muffins recipe sour cream shredded zucchini, best weekend breakfast zucchini chocolate chip muffins, moist brown butter sour cream shredded zucchini chocolate chip breakfast muffin
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