The secret to these slightly nutty and just-sweet-enough zucchini muffins is brown butter! Worth the extra work and the perfect use for extra zucchini this season!
1) Preheat oven to 350 degrees F. Lightly butter a muffin pan. Add 1/2 cup unsalted butter to a small pot over medium-low heat. Once it melts, stir a bit and continue to cook until the melted butter foams and the foam breaks down. When it smells nutty and fragrant and you start to see tiny brown bits on the bottom of the pot, about 5-6 minutes, remove the pot from the heat. Let cool.
2) Whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl. In a separate bowl, whisk together eggs, brown sugar and vanilla extract. Fold in the shredded zucchini (don’t peel) and the brown butter. Then slowly stir in the dry ingredients.
3) Spoon the batter into the prepared muffin tin and sprinkle with coarse sugar (optional). Bake the muffins at 350 degrees for 25-30 minutes until a tester comes out clean.
4) Let the muffins cool for 10 minutes or so and then remove them from the pan. Serve while warm. Keep extra in the fridge for a few days.