Why does resting the muffin batter before baking improve the texture?

Resting the muffin batter for about 15 minutes allows the flour to fully hydrate, which results in a softer and more tender crumb. This pause also gives the baking powder and baking soda time to activate, helping the muffins rise better during baking and creating a light, fluffy texture.

How do I get bakery-style rounded tops on my brown butter chocolate chip muffins?

To achieve large, rounded muffin tops, fill each muffin cup almost to the brim with 6 to 8 tablespoons of batter. Baking initially at a higher temperature, like 425°F for 7 minutes, helps the muffins rise quickly, followed by lowering the temperature to 350°F to bake through evenly and form those signature domed tops.

Can I substitute regular chocolate chips for mini chocolate chips in this recipe?

Yes, regular-sized chocolate chips or chopped chocolate can be used instead of mini chips. Mini chips distribute more evenly for consistent chocolate in every bite, but larger chips add a nice texture contrast and pockets of melted chocolate. Feel free to mix chip sizes based on your preference.

What should I look for to know when brown butter chocolate chip muffins are fully baked?

Muffins are done when the tops turn a deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Typically, after the initial high-temperature baking, check around 12 to 15 minutes during the lower temperature phase to avoid overbaking and maintain moistness.

How should I store brown butter chocolate chip muffins to keep them fresh?

Store these muffins in an airtight container at room temperature for up to 3 to 4 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. To enjoy them fresh, reheat in a 350°F oven for 5 to 10 minutes before serving, which also helps melt the chocolate for the best taste.

Brown Butter Chocolate Chip Muffins Recipe With Bakery Flair

Name: Brown Butter Chocolate Chip Muffins
Prep time: 30 min
Cook time: PT-488414H22M43S
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (240 grams) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 115 grams (½ cup) salted butter, browned; 2 tablespoons avocado oil or oil of choice; ¾ cup (150 grams) granulated sugar; 2 large eggs; ¾ cup (180 ml) buttermilk; ½ cup (120 grams) Greek yogurt or sour cream; 1 teaspoon vanilla extract; ¾ cup (135 grams) mini chocolate chips; Turbinado or coarse sugar for sprinkling on top; Flaky sea salt for sprinkling after baking

Description

🧈 Brown Butter Chocolate Chip Muffins deliver a rich, nutty aroma and moist texture, bringing a bakery-style touch to homemade treats.
🍫 The combination of browned butter and mini chocolate chips provides an indulgent yet approachable flavor everyone will love.

Ingredients

Scale

2 cups (240 grams) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

115 grams (½ cup) salted butter, browned

2 tablespoons avocado oil or oil of choice

¾ cup (150 grams) granulated sugar

2 large eggs

¾ cup (180 ml) buttermilk

½ cup (120 grams) Greek yogurt or sour cream

1 teaspoon vanilla extract

¾ cup (135 grams) mini chocolate chips

Turbinado or coarse sugar for sprinkling on top

Flaky sea salt for sprinkling after baking

Instructions

1-First, brown the butter in a pan until it develops a nutty aroma and turns golden, which takes just a few minutes over medium heat.

2-Then, in a large bowl, whisk together the 2 cups (240 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to combine the dry ingredients evenly.

3-Next, in a separate bowl, mix the browned butter, 2 tablespoons avocado oil, ¾ cup (150 grams) granulated sugar, 2 large eggs, ¾ cup (180 ml) buttermilk, ½ cup (120 grams) Greek yogurt, and 1 teaspoon vanilla extract until smooth.

4-Gently fold the wet mixture into the dry ingredients, taking care not to overmix for a light and fluffy batter.

5-After that, fold in the ¾ cup (135 grams) mini chocolate chips to distribute them evenly.

6-Let the batter rest for 15 minutes at room temperature to improve texture and rise.

7-Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with liners, filling every other well with 6 to 8 tablespoons of batter to avoid overcrowding and promote rounded tops.

8-Bake at 425°F (220°C) for 7 minutes, then reduce to 350°F (175°C) and continue for 12 to 15 minutes until golden brown.

9-Let the muffins cool in the pan for a few minutes before moving to a wire rack, and sprinkle with turbinado sugar and flaky sea salt while warm.

Notes

🧈 Brown the butter carefully to avoid burning and develop a rich nutty flavor.
⏲️ Letting the batter rest before baking helps create a tender, fluffy texture.
🍫 Sprinkle flaky sea salt on warm muffins to enhance the chocolate flavor and add delightful contrast.

Prep Time: 15 minutes
Batter resting time: 15 minutes
Cook Time: 20 to 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 270 calories
Sugar: 15 grams
Sodium: 150 milligrams
Fat: 15 grams
Saturated Fat: 9 grams
Unsaturated Fat: 5 grams
Trans Fat: 0 grams
Carbohydrates: 28 grams
Fiber: 2 grams
Protein: 5 grams
Cholesterol: 50 milligrams

Keywords: Brown Butter, Chocolate Chip, Muffins, Bakery-Style