Brown Butter Chocolate Chip Muffins
User Reviews
5
Brown Butter Chocolate Chip Muffins
Description
The recipe begins by gently browning salted butter over medium heat until milk solids turn golden and the butter releases a caramel scent. This browned butter is then cooled slightly before mixing with granulated and brown sugars, which dissolve to add sweetness and moisture. Eggs, sour cream, and vanilla provide structure and moisture.
All-purpose flour with baking powder, baking soda, and salt is folded into the wet ingredients, preserving a tender, soft texture. Milk chocolate chips are folded in last to distribute sweetness evenly. The batter is portioned into a muffin tin lined with paper liners and baked at 350°F until golden and set, producing muffins with a moist crumb, rich butter flavor, and pockets of melted chocolate.
The use of browned butter enhances flavor complexity beyond plain butter, while the combination of sugars and sour cream maintains moistness. The muffins can be enjoyed as a breakfast treat or snack.
Ingredients
- ¾ cup salted butter 12 tablespoons, 170 g
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large egg
- 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 chocolate chips or semisweet or bittersweet chocolate chips
- coarse sugar 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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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