Brown Butter Chocolate Chip Muffins
User Reviews
5.0
42 reviews
Excellent
Brown Butter Chocolate Chip Muffins
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- ¾ cup (12 tablespoons, 170 g) salted butter
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 to 1 ½ to 1 ½ cups milk, semisweet or bittersweet chocolate chips
- Coarse or raw/turbinado sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. You may need to bake a second batch or use two liners, depending on how full you fill the muffin cups.
- For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.
- As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!
- When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a bowl. Let the butter cool for a few minutes.
- For the muffins, add the granulated sugar and brown sugar to the brown butter 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 chocolate 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 muffin tin, filling the muffin cups 2/3 to 3/4 full. Sprinkle the tops with coarse sugar, if using.
- Bake for 17 to 20 minutes until the tops spring back lightly to the touch. Remove the muffins to a wire rack to cool completely.
Nutrition Information
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Serving
1 muffin
Calories
318kcal
(16%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
51mg
(17%)
Sodium
237mg
(10%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 12to 16 muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 318kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 237mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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