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.  

Browned Butter

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!

Ingredients:

• 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

Instructions:

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