Brown Butter Chocolate Chip Muffins
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Ingredients
- 8 Tablespoons butter (4 ounces; 113 grams)
- 2 cups all-purpose flour (9 ounces; 255 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar (5 ¼ ounces; 148 grams)
- 2 large eggs (3 ½ ounces; 100 grams)
- 1 teaspoon vanilla
- 1 cup milk (8 ounces; 226 grams)
- 1 cup chocolate chips (6 ounces; 170 grams)
Toppings (Optional)
- Chocolate chips
- Granulated or coarse sugar
Instructions
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Preheat oven to 350 degrees F. Line a standard muffin pan (12 cup) with paper liners or grease with nonstick cooking spray.
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Place the butter in a small skillet or pan. Heat over medium heat. Stir or swirl the pan occasionally. The butter will begin to foam. Move the foam with your spoon and look for lightly brown specks at the bottom of the pan. The butter will begin to have a nutty aroma. Remove from the heat when the butter is light brown.
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Pour the browned butter into a small heat-proof bowl. Set aside to cool.
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Whisk together the flour, baking powder, and salt in a large bowl.
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Add the brown sugar to the cooled brown sugar. Mix to combine. Add the eggs and vanilla extract. Stir until thick. Pour the butter mixture and milk into the flour mixture. Stir until a batter forms. Add the chocolate chips. Stir to combine.
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Spoon batter into the prepared muffin pan. Top with additional chocolate chips and granulated sugar.
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Bake until brown and a toothpick interested into the muffin comes out clean, about 22 minutes.
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To store: cover cooled muffins and keep on the counter for about four days.
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