These Brown Butter Chocolate Chip Muffins are soft, fluffy, and packed with rich, nutty flavor. They have perfectly golden tops, and every bite is filled with melty chocolate chips. They’re easy to make with simple, everyday ingredients. No fancy equipment needed. These muffins are perfect for slow mornings, coffee breaks, or an anytime sweet treat.
Wow! I can't believe it's taken me this long to try browning butter and adding it into muffins. What a game changer.
My favorite part is when you bite into the muffins. You have soft and fluffy centers, a crisp golden top, yet taste an enhanced chocolate chip muffin. That's thanks to the brown butter!
Browning the butter gives them this warm, nutty, almost caramel-like flavor that makes them taste straight from a bakery. It pairs perfectly with the pockets of chocolate.
These muffins are perfect for anytime of the day. Whether it's with your morning coffee, an after dinner treat, or a bake for a weekend gathering, they are sure to be a hit. They're cozy, comforting, and seriously hard to resist!
Step by step instructions
Here is how to make and bake these Brown Butter Chocolate Chip Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1: Brown the butter. Check the recipe card below on how to brown butter. Set aside and measure the rest of the ingredients.
Step 2: Mix dry ingredients. In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3: Whisk wet ingredients. In another bowl, add the brown butter, oil, white sugar, eggs, vanilla, and buttermilk. Whisk until well combined (1-2 minutes).
Step 4: Combine. Add the dry and wet ingredients together gently with a spatula until almost completely combined.
Step 5: Add chocolate chips. Mix in the mini chocolate chips, mixing just until no more flour streaks appear.
Step 6: Scoop and bake. Divide the muffins evenly between the liners, filling them all the way to the top. Sprinkle extra chocolate chips on top if desired.
Step 7: Bake. The muffins bake for 7 minutes at 425F, then lower the temperature to 375F and continue baking for 12-15 minutes. They are ready when a toothpick inserted in the middle comes out clean.
Allow the muffins to cool, and enjoy!
FAQ
How do I store these muffins?
These muffins are best enjoyed fresh within the first 3 days. They stay good in an airtight container for 5, and in the refrigerator for up to 1 week.
Do I have to brown the butter?
No. I highly recommend it though. Browning the butter makes the flavor deeper and richer, it really brings these muffins to the next level.
Can I use semi-sweet chocolate chips?
Yes! I prefer mini chocolate chips as I find they add the perfect pockets of chocolate, but semi-sweet work as well.
Why do you bake at 2 temperatures?
The first temperature is a short-term high temperature. This is to activate the baking leavenings and get the muffins to grow tall. Then once the temperature is lowered, the inside of the muffins continues to bake.
My muffins turned out dense and dry?
This could be due to a few reasons. The batter could've been over-mixed. Only mix until just combined.
Also, to much flour. Make sure to use a gram scale for accurate measuring. It's so easy to over-measure the dry ingredients when using cups.
Lastly, over-baking. Even an extra 2-3 minutes in the oven can dry them out, so keep a close on on them. A toothpick inserted in the middle will come out with no wet batter when they are ready.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Chocolate Chip Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup + 2 tbsp unsalted butter melted and browned
- 1/3 cup oil
- 2 large eggs room temperature
- 1 cup white sugar or light brown
- 2 tsps vanilla
- 1 cup buttermilk or yogurt or kefir, room temperature
- 3/4 cups mini chocolate chips
Instructions
- Preheat the oven to 425℉/218℃. Line a muffin tin with liners and set aside.
- In a pot over medium-high heat, add the butter. Allow it to melt, then it'll begin to sizzle and foam. Continue stirring for 2-3 minutes until brown specks form on the bottom of the pot and the aroma of browned butter arrives. This should take 3-5 minutes total. Transfer to a heat-safe glass cup to cool as you prep the rest of the ingredients. The butter should sit and cool for 20 minutes before using.1/2 cup + 2 tbsp unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1/4 tsp cinnamon, 1 tbsp cornstarch, 1/4 tsp salt
- In another large bowl, add the brown butter, oil, white sugar, buttermilk, eggs, and vanilla. Whisk well to combine (1-2 minutes).1/3 cup oil, 2 large eggs, 1 cup white sugar, 2 tsps vanilla, 1 cup buttermilk, 1/2 cup + 2 tbsp unsalted butter
- Combine the dry and wet ingredients together until almost fully combined. Then mix in the mini chocolate chips a few times.
- Scoop evenly between the liners, filling them to the top. Sprinkle extra chocolate chips on top if desired.3/4 cups mini chocolate chips
- Bake for 7 minutes at 425℉, then lower the oven temperature to 375℉/190℃ (Don't open the oven door) and continue baking for another 12-15 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool, and enjoy!
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