Brown Butter Chocolate Chip Muffins

These chocolate chip muffins get an extra flavor boost from the brown butter. The muffins are moist and rich—and the recipe is so easy to make.

My chocolate chip muffin recipe makes muffins that taste like a cross between muffins and chocolate chip cookies. They’re so good. And so easy! I think the best part is browning the butter. As it cooks, the entire kitchen smells like nutty, butterscotch. And if this is your first time making browned butter, we walk through it step-by-step. 

Let’s make some muffins!

Ingredients

Here’s what you need to make a batch of these muffins.

• Butter. The butter is the star of this recipe. You can use either salted or unsalted. I prefer salted butter. It enhances the other flavors and adds a richness to the muffins.
• Flour. All-purpose flour works perfectly. It’s just right for giving the muffins structure and keeping them tender.
• Baking Powder. The baking powder is what makes the muffins rise. Always use fresh baking powder for any baking project. 
• Salt. Table (fine) salt is the best for baking. It blends easily into batter. Save your flaky salt for savory recipes and sprinkling on top of other baked goods. 
• Light Brown Sugar. The molasses in the brown sugar goes great with the browned butter. If you don’t have it on hand, use granulated sugar. 
• Eggs. Two large eggs provide structure and keep the muffins fresh.
• Vanilla Extract. A little vanilla extract adds flavor. 
• Milk. Brings the batter together. 
• Chocolate Chips. Use whatever chocolate chips you love. The creaminess of milk chocolate chips goes surprisingly well with the muffins. 

How to Make Brown Butter Chocolate Chip Muffins.

Here’s how to make these muffins. Like most muffins, you simply stir the batter together. The difference is you start with browning the butter.

Step One: Brown the Butter. 

This is the most important—and most fun—step. The thing to remember when browning butter is that it needs your attention. The butter can go from brown to burnt very quickly. Don’t walk away from the pan as it melts.

If you’ve never browned butter before, here’s how to do it.

1. First, cut your butter into 6 or 8 slices. Put them into a small saucepan. 
2. Melt the butter over medium heat. As it melts, stir it gently or swirl the pan. This helps it to brown evenly. 
3. The butter will bubble and then foam. 
4. Use a heatproof spatula, or spoon, and gently move the foam so you can see the butter. Once the butter is a deep golden brown, remove it from the heat.
   
   Immediately pour the butter into a heat-proof container. Don’t leave it in the pan or it can overcook and burn. 

Step Two: Make the Batter.

Before making the batter, let the browned butter cool for about five minutes. If the butter is too hot, it can cook the eggs. And we don’t want that to happen.

5. Whisk the dry ingredients together in a large bowl. 
6. Mix the brown butter, brown sugar, eggs, and vanilla together until it’s smooth and creamy. 
7. Add the brown butter-egg mixture to the dry ingredients. 
8. Add the milk.

9. Stir until the batter is smooth. If you see a lump here and there, that’s fine.
10. Add the chocolate chips. If you’d like to add chopped nuts, stir them in now. 

11. Spray standard muffin pan with nonstick cooking spray. The spray keeps the muffins from sticking to the top of the pan as they rise. Line the pan with paper cupcake liners. Fill each up about ⅔ full. 
12. Bake until the muffins are golden brown. A pan takes about 20 minutes. 

Muffin Baking Tips

• You can make the brown butter in advance. After making it, store in a covered container in the refrigerator. It lasts for up to one week. When you’re ready to bake, warm the butter gently and then follow the recipe as written. 
• Nuts are a nice addition to this batter. Stir in ¾ cup chopped walnuts. 
• Sprinkle a little coarse sugar on each muffin before baking. This adds a nice crunch.

Got Leftovers? Here’s What to Do!

Chances are, you’ll have some muffins leftover after making this recipe. The good news is that they keep really well.

• Room Temperature. Wrap the leftovers and store them at room temperature. They last about four days.
• Freezer. If you want to freeze them and enjoy later, no problem. Let the muffins cool. This is key. You don’t want to freeze warm muffins. Place them in a freezer container or bag. They keep for up to three months frozen. When you’re ready to eat, thaw them at room temperature. Or, if you want to thaw them quickly, microwave them on the “thaw” setting.

Note: I originally shared this recipe in February 2023. In March 2024, the post was fully updated to include helpful baking information and photos. Enjoy!