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Bakery-Style Brown Butter Chocolate Chip Muffins

Bakery-Style Brown Butter Chocolate Chip Muffins That Melt Hearts

Try these indulgent Bakery-Style Brown Butter Chocolate Chip Muffins that offer a rich flavor and irresistible aroma, perfect for breakfast or a delightful snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 52 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can swap with gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.5 cup Salted Butter Brown for nutty flavor.
  • 0.25 cup Avocado Oil Or oil of choice.
  • 0.75 cup Granulated Sugar Can mix with brown sugar.
  • 2 large Eggs No substitutes recommended.
  • 0.75 cup Buttermilk Can replace with milk and vinegar.
  • 0.5 cup Greek Yogurt Or sour cream.
  • 1 teaspoon Vanilla Extract Best to use pure.
  • 1 cup Mini Chocolate Chips Regular chocolate chips as alternative.
For the Topping
  • 2 tablespoons Turbinado or Coarse Sugar
  • 1 teaspoon Flaky Sea Salt

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 425°F (218°C) and place six liners in a muffin tin.
  2. Melt ½ cup of salted butter in a saucepan over medium heat until golden brown, about 5-7 minutes.
  3. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  4. In a separate bowl, combine the browned butter, sugar, eggs, buttermilk, yogurt, and vanilla; mix until smooth.
  5. Fold the dry ingredients into the wet mixture until just combined, avoiding over-mixing.
  6. Gently fold in the mini chocolate chips.
  7. Allow the batter to rest for 15 minutes.
  8. Fill every other muffin liner in the tin with batter, almost to the top.
  9. Bake for 7 minutes, then reduce the temperature to 350°F (176°C) and bake for an additional 12-15 minutes.
  10. Cool the muffins in the pan for 5 minutes then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 70mgIron: 1mg

Notes

For best results, avoid over-mixing the batter and check for doneness with a toothpick.

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