Description
These fluffy gluten-free zucchini muffins are loaded with chocolate chips & warm spices. The perfect way to use up that zucchini!
Ingredients
Scale
For The Brown Butter:
- 1/2 cup (1 stick, 4 oz.) butter, cut into cubes
Dry Ingredients:
- 1 3/4 cups (210 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (100 grams) lightly packed brown sugar
- 1/2 cup (100 grams) cane sugar
- 1/3 cup full-fat sour cream
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (about 170 grams) grated zucchini
- 1 1/2 cups semi-sweet or dark chocolate chips (or 1 cup chocolate chips + 1/2 cup chopped walnuts or pecans)
Instructions
- Preheat The Oven & Prep Your Muffin Pan. Start by preheating the oven to 350 degrees F. Line a 12-cup muffin tin with parchment liners. (Or grease with cooking spray)
- Brown The Butter. Melt the butter in a light-colored saucepan over medium heat, stirring with a whisk constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden brown (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of a stand mixer or a mixing bowl to cool for a few minutes, until it’s no longer hot to the touch. In the meantime, prep your other ingredients.
- Combine Cooled Butter & Sugars. When the brown butter is no longer hot to the touch, pour the brown butter into a large bowl and add the brown sugar and sugar. Stir until well blended. (It will look a bit like wet sand.)
- Add Eggs, One At A Time, mixing after each addition.
- Mix In The Sour Cream & Vanilla. Stir in the sour cream and the vanilla until well incorporated.
- Add In The Dry Ingredients. Add gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir the muffin batter until there’s just a tiny bit of flour still showing. (This helps prevent over-mixing.)
- Squeeze Excess Liquid Out Of Your Zucchini. Place the shredded zucchini in a clean kitchen towel or a few layers of paper towel. Squeeze the excess liquid out of the zucchini and set the zucchini aside.
- Fold In Zucchini & Chocolate Chips. Add the zucchini and chocolate chips (reserve a few chocolate chips for the tops of the muffins, if desired) and gently fold in until well distributed.
- Scoop Into Muffin Cups. Then, spoon the muffin batter into the prepared muffin pan. Sprinkle with additional chocolate chips, if desired.
- Bake & Cool. Place the muffin pan in the oven and bake at 350 degrees for 18-20 minutes, or until the tops are golden, and a toothpick inserted in the center comes out with just a few moist crumbs. Let the muffins cool 2-3 minutes in the muffin pan before transferring them to a wire rack to finish cooling.
- Serve & Store. Enjoy these muffins warm, and store leftover muffins in an airtight bag or airtight container. Muffins will keep in the fridge about 2 days, or in the freezer up to 1 month. (Re-heat leftover muffins slightly to help them regain their springy, fluffy texture.
- Prep Time: 25 minutes
- Rest Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Amercan
