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Tender Brown Butter Lemon Zucchini Muffins with Poppy Seeds

brown butter lemon zucchini muffins - featured image
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These tender muffins combine nutty brown butter, bright lemon zest, and moist zucchini with a delightful crunch from poppy seeds. Perfect for breakfast or a snack, they offer a comforting yet fresh flavor.

Ingredients

Scale
  • 6 tablespoons unsalted butter (browned until golden and nutty)
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 2 cups all-purpose flour (can substitute almond flour for gluten-free option)
  • ¾ cup granulated sugar (or coconut sugar)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (or dairy-free yogurt)
  • Zest and juice of 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 6 tablespoons unsalted butter. Stir constantly as it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool slightly.
  2. Prep Zucchini: Grate about 1 ½ cups zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons poppy seeds.
  4. Combine Wet Ingredients: In a medium bowl, beat 2 large eggs lightly. Add ½ cup plain Greek yogurt, cooled brown butter, zest and juice of 1 lemon, and 1 teaspoon vanilla extract. Mix until well combined.
  5. Combine Wet and Dry: Pour wet mixture into dry ingredients. Stir gently with a rubber spatula until just combined. Fold in grated zucchini evenly.
  6. Fill Muffin Tin: Line a 12-cup muffin tin with liners or grease well. Spoon batter into each cup, filling about 3/4 full.
  7. Bake: Bake in a preheated 350°F (175°C) oven for 22-25 minutes until golden on top and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter carefully to avoid burning; remove from heat when golden brown with nutty aroma. Squeeze zucchini well to prevent soggy muffins. Mix batter just until dry ingredients disappear to keep muffins tender. Cool muffins completely on a wire rack before storing to avoid sogginess.

Nutrition

Keywords: brown butter, lemon, zucchini muffins, poppy seeds, easy muffins, breakfast muffins, snack, homemade, tender, moist

Find it online: https://lucastable.com/tender-brown-butter-lemon-zucchini-muffins-recipe-easy-homemade-poppy-seed-muffins/