BAKERY-STYLE BROWN BUTTER CHOCOLATE CHIP MUFFINS
Serves 12
45 mins prep
20 mins cook
65 mins total
BAKERY-STYLE BROWN BUTTER CHOCOLATE CHIP MUFFINS It’s for good reason that these are my fave muffins ever ✨ Recipe below OR comment ‘MUFFINS’ to get the recipe sent to you 🤎 #Recipe Details (makes 12): BB Chocolate Chip Muffins: - 3 cups (360g) AP flour - 2 1/2 tsp (11g) baking powder - 1/2 tsp (4g) baking soda - 1/2 tsp (3g) salt - 6 tbsp (85g) salted butter - 1/3 cup (60g) avocado oil (or oil of choice) - 1 cup (230g) granulated sugar - 2 eggs, room temp - 1 cup (240ml) buttermilk, room temp - 1/2 cup (115g) greek yogurt, room temp - 1 tbsp (12g) vanilla extract - 1 1/4 cup (230g) mini chocolate chips - Turbinado or coarse sugar of choice Instructions: Preheat the oven to 425F. To achieve a classic bakery-style muffin look, line the 12-cup muffin pan w/ 6 muffin liners (you can use two muffin pans), meaning you’ll only fill every other muffin well with batter (this prevents overcrowding & helps create the classic muffin top). Set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt & slightly brown (~5 mins). Remove from heat & immediately pour into a large bowl. Allow it to cool slightly. In a large bowl, whisk together the flour, baking powder, baking soda & salt. Set aside. Once the brown butter has cooled slightly, whisk in the oil, sugar & eggs. Then, add the greek yogurt, buttermilk & vanilla. Whisk until well combined & the mixture is a pale yellow. Add the dry ingredients to the wet; mix until just combined and there are no flour streaks (the batter will be thick). Fold in the mini chocolate chips. Cover the bowl & allow to rest for 15 mins; do not skip this! After 15 mins, divide the batter between the muffin cups, filling all the way to the top & purposely almost overfilling them (~6-8 tbsp batter each). Sprinkle the tops with turbinado/coarse sugar. Bake at 425F for 7 mins, then, keeping the muffins in the oven, reduce the oven temperature to 350F & continue to bake for another 12-15 mins, until the tops are lightly golden & a toothpick inserted into the middle comes out clean. Remove from the oven & allow to cool for 10 mins in the pan. Serve warm with butter & flaky sea salt, if desired. Enjoy!
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Preheat the oven to 425F. To achieve a classic bakery-style muffin look, line the 12-cup muffin pan w/ 6 muffin liners (you can use two muffin pans), meaning you’ll only fill every other muffin well with batter (this prevents overcrowding & helps create the classic muffin top). Set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt & slightly brown (~5 mins). Remove from heat & immediately pour into a large bowl. Allow it to cool slightly. In a large bowl, whisk together the flour, baking powder, baking soda & salt. Set aside. Once the brown butter has cooled slightly, whisk in the oil, sugar & eggs. Then, add the greek yogurt, buttermilk & vanilla. Whisk until well combined & the mixture is a pale yellow. Add the dry ingredients to the wet; mix until just combined and there are no flour streaks (the batter will be thick). Fold in the mini chocolate chips. Cover the bowl & allow to rest for 15 mins; do not skip this! After 15 mins, divide the batter between the muffin cups, filling all the way to the top & purposely almost overfilling them (~6-8 tbsp batter each). Sprinkle the tops with turbinado/coarse sugar. Bake at 425F for 7 mins, then, keeping the muffins in the oven, reduce the oven temperature to 350F & continue to bake for another 12-15 mins, until the tops are lightly golden & a toothpick inserted into the middle comes out clean. Remove from the oven & allow to cool for 10 mins in the pan. Serve warm with butter & flaky sea salt, if desired. Enjoy!
