Brown Butter Chocolate Chip Muffins
These moist Brown Butter Chocolate Chip Muffins are soft, fluffy, and filled with rich flavor from the nutty, toasted butter. With golden domed tops and melty chocolate in every bite, they taste like they came straight from a bakery! They're perfect for breakfast, brunch, or an afternoon snack.
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!
Notes
White sugar: You may use white sugar or light brown sugar. Both equal to 200g.
Buttermilk: If you don't have buttermilk on hand, you can make it. Mix 1 cup milk with 1 tbsp of lemon juice. Allow it to sit on your counter for at least 15 minutes to activate. You can also substitute the buttermilk for yogurt or kefir.
Oven temperature: An initial high-heat allows the muffins to rise quickly, giving them that bakery-style dome top we all love. When changing over temperatures, do not open the oven door.