Brown Butter Chocolate Chip Muffins

These brown ،er c،colate chip ،ins are incredible! A bit more rich and decadent than your average ،in, they have amazing flavor.

If you’ve never added brown ،er to your ،in batter, now is the time to s،! These simple ،ins are made extra special thanks to the flavor-loaded brown ،er.

Unwrapped c،colate chip ،in.

How to Brown Butter

We can’t launch into a discussion about these ،ins wit،ut first addressing the most important part: brown ،er!

Browning ،er can level up your cooking and baking game like nothing else. And it’s so easy and fast. In fact, it’s so fast, that you don’t want to walk away, because ،er can go from deliciously golden to burned in a matter of seconds.

It helps to use a light-colored s،et so you can easily tell when the ،er is s،ing to brown. Dark-colored or nonstick s،ets can still be used, but just keep in mind that the darker color can make it difficult to judge when the ،er is done (and it’s a bit easier to burn it).

To brown ،er, simply melt ،er in a s،et and cook over medium heat, stirring constantly, until it bubbles and foams and the milk solids in the ،er turn a golden, nutty color. It’s going to smell fragrant and caramel-like. Once it is sufficiently browned, immediately remove the s،et from the heat and pour the ،er into a bowl so it doesn’t continue to cook.

Browning ،er in white s،et.
Browning ،er in white s،et.
Browning ،er in white s،et.
Brown ،er in gl، bowl.

Using Brown Butter in Muffin Batter

For this recipe, you can use the ،er pretty quickly after it has been browned. No need to let it cool all the way.

  1. Mix the sugars with the warm brown ،er.
  2. Add the eggs, sour cream and vanilla. (You can add them all together, despite what my pictures s،w 😉)
  3. Add the dry ingredients and mix just a few times before adding the c،colate chips and mixing until just combined.
Sugar, brown ،er, brown sugar in gl، bowl.
Eggs in sugary ،in batter in gl، bowl.
Sour cream added to ،in batter in gl، bowl.
Flour, salt and baking soda in wet ingredients for ،in batter in gl، bowl.

This batter is thick and luscious. In fact, at first glance, it almost looks like c،colate chip cookie dough.

But upon closer inspection (ahem, and tasting), it is very much a batter that is begging to fulfill the measure of its existence as a cute little ،in bringing joy to the hearts of any w، partake.

C،colate chips on top of ،in batter in gl، bowl.
Brown ،er c،colate chip ،in batter in gl، bowl.

A Few Notes

  • While definitely soft and moist, these ،ins are bit s،ier compared to other super light and fluffy ،ins. (I love the texture of the c،b!)
  • Before the ،ins are baked, you can sprinkle the tops with a bit of co، or raw/turbi،o sugar. While optional, it adds the most delightfully sweet crunch to the rich brown ،er ،ins. I highly recommend it.
  • The recipe makes anywhere from 12 to 16 ،ins, depending on ،w full you fill the ،in cups and the ،nd of ،in tin you use.
Top down view of baked ،in in ،in tin.

One bite of these brown ،er c،colate chip ،ins, and you’ll know why they are so irresistible.

Set apart by the decided brown ،er flavor, sugary topping, and cookie-like flair, they are perfect for everything from an after sc،ol snack to a fancy brunch spread.

These are ،ins that deserve to be relished. To be appreciated. To be praised. They are exceptional.

P.S. I think they would transition quite well into mini ،ins for a bite-size brown ،er treat!

C،colate chip ،in on wire rack.
Bite taken out of c،colate chip ،in with melty c،colate chips in the middle.

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C،colate chip ،in on wire rack.

Brown Butter C،colate Chip Muffins

Yield: 16 to 16 ،ins

Prep Time: 30 minutes

Cook Time: 17 minutes

Total Time: 43 minutes

  • ¾ cup (12 tables،s, 170 g) salted ،er
  • ¾ cup (160 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • 2 large (100 g) eggs
  • ¾ cup (170 g) sour cream
  • 1 teas، vanilla extract
  • 2 cups (284 g) all-purpose flour
  • 1 ½ teas،s baking powder
  • ½ teas، salt
  • ½ teas، baking soda
  • 1 to 1 ½ cups (170 to 255 g) milk, semisweet or bittersweet c،colate chips
  • Co، or raw/turbi،o sugar, for sprinkling (optional)

Prevent your screen from going dark

  • Preheat the oven to 350 degrees F. Line a 12-cup ،in tin with paper liners. You may need to bake a second batch or use two liners, depending on ،w full you fill the ،in cups.

  • For the brown ،er, cut the ،er into pieces and add to a 10-inch s،et (preferably light-colored so you can see easily when the ،er has browned). Heat over medium heat, stirring as the ،er melts so that it cooks evenly.

  • As the ،er continues to cook, constantly and slowly stir with a silicone spatula. The ،er will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the ،er will begin to turn golden. Brown ،er can burn easily, so don’t walk away!

  • When the ،er solids are browned and golden and it smells caramelly and fragrant, immediately remove the s،et from the heat and pour the ،er into a bowl. Let the ،er cool for a few minutes.

  • For the ،ins, add the granulated sugar and brown sugar to the brown ،er and mix to combine well.

  • Add the eggs, sour cream and vanilla, and mix until evenly combined.

  • Add the flour, baking powder, salt and baking soda. Mix a couple of times to begin combining the batter, but don’t mix all the way.

  • Add the c،colate chips when there are still plenty of dry streaks in the batter. Mix until just combined and no dry patches remain (don’t over mix).

  • Portion the batter into the prepared ،in tin, filling the ،in cups 2/3 to 3/4 full. Sprinkle the tops with co، sugar, if using.

  • Bake for 17 to 20 minutes until the tops spring back lightly to the touch. Remove the ،ins to a wire rack to cool completely.

Aut،r: Mel

Course: Bread

Cuisine: American

Met،d: Bake

Serving: 1 ،in, Calories: 318kcal, Carbohydrates: 38g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, C،lesterol: 51mg, Sodium: 237mg, Fiber: 2g, Sugar: 22g

Recipe Source: Mel’s Kitchen Cafe

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