Freshly baked breakfast muffins are always welcome on my table, and this Brown Butter Chocolate Muffin is no exception. Slightly different from usual chocolate chip muffin, this muffin uses browned butter which made the texture soft, moist with a nice caramel flavor.
Whether you choose to make it big or small, you will not regret making this Chocolate Chip Muffins, why? Because its soft, it’s moist, it’s packed with chocolate chips and it’s chocolate chip muffin. Being a chocolate lover, it goes without saying that my favorite muffin is Chocolate Chip Muffin, followed by Blueberry Muffin Strawberry Muffin and Banana Muffins (in any variation) in that particular order.
Muffins are considered quick bread, meaning most of the time you just need one bowl to make it, sometimes it doesn’t even require mixer, other times it does. Its one of those easy bread that you can make in the morning, assuming you don’t mind waking up 1 hour earlier than your usual, because with bake products nothing is better than a freshly baked out of the oven muffin. If you cannot spare 1 hour more in the morning, you can also make it at night before going to bed. Then in the morning, you can take your time and enjoy every bite of it.
I saw this recipe at A Bajillian Recipes and I was intrigued by it, that jumbo chocolate chip muffin got me on the spot. But more than the appearance, I was intrigued by the method in which it was made. It uses a browned butter rather than a regular creamed butter. I’ve never tried using browned butter although I had been wanting to give it a try. So I thought this is a good time to do it. Basically, instead of creaming the butter, the butter was melted in low heat until it starts to bubble and form a brown granules at the bottom of the pan and will be cooled before using. I am not quite sure what to expect because I haven’t used it before, but one thing I noticed is that the texture of the muffin was light and soft but slightly stretchy in a good way. It was like a sponge cake texture, but the crust of the muffin looks more stable and not sticky, like a bread. I was worried when I saw the muffin came out of the oven, I thought it will be tough because of how the top looks like. It look compact but when I tear them apart, the magic was revealed. A soft, moist, fluffy and beautiful cupcakes.
This muffin is worth giving a try, something slightly different from regular muffins at least in the method on how it was made. I like it, and I hope you would give it a try. Let;s get started!
- 2 tablespoon unsalted Butter
- 1 1/3 cup All-Purpose Flour
- 1 1 /2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup granulated Sugar
- 1/4 cup Brown Sugar, packed
- 1 egg – room temperature
- 2 tbsp cup Canola Oil
- 3/4 cup Yogurt (I used plain greek yogurt, sour cream will also work) – room temperature
- 2 teaspoon Vanilla Extract
- 1/2 cup regular size semi-sweet/dark Chocolate Chips
- Preheat oven to 425F degrees. Spray a muffin pan with non-stick cooking spray, or line with paper liners.
- Brown the Butter: In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then it turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, turn off the heat and allow to cool for at least 5 minutes.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- Wet Ingredients: In another bowl, whisk both sugars and the egg together until thickened and pale in color, about 3-5 minutes. Add in the browned butter and the canola oil. Add the yogurt and vanilla extract, and continue whisking until combined.
- Wet Ingredients + Dry Ingredients: Manually and gently fold the wet ingredients into the dry ingredients until almost combined. Add the chocolate chips, folding until just combined, Do not over mix.
- Spoon or scoop batter into prepared muffin pan, filling all the way to the top. Sprinkle with more chocolate chips, if desired.
- Large Muffin: Bake at 425F degrees for 5 minutes, then reduce the oven temperature to 375F degrees and continue to bake for another 22-23 minutes until muffin tops are golden. A toothpick inserted in the center should come out with few moist crumbs attached. Allow to cool in the pan for 10 minutes before serving.
- For Standard Size Muffins: Bake the muffins at 425F degrees for 5 minutes, then reduce the oven temperature to 375F degrees and bake for an additional 13-15 minutes.
Makes 4 large muffins or 8 regular size muffins
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