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Brown butter chocolate chip muffins cooling on a wire rack. The muffins are in brown muffin liners. A few chocolate chips are on top of the muffins.

Brown Butter Chocolate Chip Muffins

These chocolate chip muffins get a boost of flavor from the browned butter. They bake up tender and moist. If you love chocolate chip cookies, you'll love this recipe!

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins

Ingredients

  • 8 Tablespoons butter, salted or unsalted (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
  • 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

  1. Preheat oven to 350℉ Grease a standard 12-cup muffin pan with nonstick cooking spray. Then line it with paper liners.

  2. 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 or spatula. Look for lightly brown specks at the bottom of the pan. You will begin to notice a nutty aroma from the butter. Remove from the heat when the butter is light brown.

  3. Pour the browned butter into a small heat-proof bowl. Let cool for about 5-minutes.

  4. While the butter cools, whisk together the flour, baking powder, and salt in a large bowl.

  5. Add the brown sugar to the cooled brown butter. Mix to combine. Add the eggs and vanilla extract. Stir until thick and creamy. Pour the butter mixture and milk into the flour mixture. Stir until a batter forms. Add the chocolate chips. Stir to combine.

  6. Spoon batter into the prepared muffin pan. Top with additional chocolate chips and granulated sugar.
  7. Bake until brown and a toothpick interested into the muffin comes out clean, about 22 minutes.

  8. To store: cover cooled muffins and keep on the counter for about four days. Or freeze cooled muffins in a freezer container for up to three months.