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Chocolate chip muffin on wire rack.

Brown Butter Chocolate Chip Muffins

Yield: 12 to 16 muffins
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 43 minutes

Ingredients

  • ¾ cup (12 tablespoons, 170 g) salted butter
  • ¾ cup (160 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • 2 large (100 g) eggs
  • ¾ cup (170 g) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups (284 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 to 1 ½ cups (170 to 255 g) milk, semisweet or bittersweet chocolate chips
  • Coarse or raw/turbinado sugar, for sprinkling (optional)

Instructions 

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. You may need to bake a second batch or use two liners, depending on how full you fill the muffin cups.
  • For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.
  • As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!
  • When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a bowl. Let the butter cool for a few minutes.
  • For the muffins, add the granulated sugar and brown sugar to the brown butter and mix to combine well.
  • Add the eggs, sour cream and vanilla, and mix until evenly combined.
  • Add the flour, baking powder, salt and baking soda. Mix a couple of times to begin combining the batter, but don't mix all the way.
  • Add the chocolate chips when there are still plenty of dry streaks in the batter. Mix until just combined and no dry patches remain (don't over mix).
  • Portion the batter into the prepared muffin tin, filling the muffin cups 2/3 to 3/4 full. Sprinkle the tops with coarse sugar, if using.
  • Bake for 17 to 20 minutes until the tops spring back lightly to the touch. Remove the muffins to a wire rack to cool completely.