BAKERY-STYLE BROWN BUTTER DOUBLE CHOCOLATE CHIP MUFFINS

Preheat the oven to 425F. To achieve a classic bakery-style muffin look, line a 12-cup muffin pan with 6 muffin liners (can use two 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. Melt & slightly brown (~5 mins). Remove from heat & immediately pour into a large bowl. Cool slightly. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso granules & salt. Set aside. Once the brown butter has cooled slightly, whisk in the sugar & eggs until combined. Then whisk in the buttermilk, Greek yogurt & vanilla. Add the dry ingredients to the wet; mix until just combined & there are no flour streaks (batter will be thick). Fold in 1 1/2 cups of the 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 to the top & purposely almost overfilling them (~6-8 tbsp batter each). Top with remaining chocolate chips & sprinkle 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 a toothpick inserted into the middle comes out clean or with moist crumbs. Remove & allow to cool for 10 mins in the pan. Serve warm with butter & flaky sea salt, if desired. Enjoy!