Tall bakery style chocolate chip muffins made with browned butter and buttermilk. These will take your breakfast game to the next level!
Browned butter chocolate chip muffins are the perfect breakfast for these dreary winter days. Of course, I had to give this recipe a little something extra, so I made these muffins with browned butter.
Browned butter adds much more depth and flavor to any recipe, especially this one. I also made this recipe with buttermilk for a softer crumb and added brown sugar to enhance the flavors. My husband says these taste like a chocolate chip cookie in muffin form which I thought was a perfect way to describe them.
I like to eat these warm while the chocolate is all melty and the crumb is perfectly moist. That being said, they taste great at room temperature too! Serve these with a cup of coffee or even a glass of milk. Keep reading for what you’ll need and how to make the best chocolate chip muffins.
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What you need to make Browned Butter Chocolate Chip Muffins
Jumbo muffin pan (for large bakery style muffins) or regular 12 cup muffin pan.
Jumbo muffin liners or regular sized muffin liners.
Large mixing bowl and a whisk, hand mixer etc. My favorites are linked here.
Ingredient breakdown
Browned Butter – I walk you through the process in the recipe directions. Browned butter is nothing to be afraid of making, It’s just cooked butter that smells like caramel and adds so much flavor to any baked goods.
If you are unsure of making browned butter or just want to save a little time, feel free to just use melted butter.
Granulated or cane sugar.
Brown sugar – brown sugar adds moisture and flavor, more granulated sugar can be substituted.
Eggs – large eggs. This ingredient should be room temperature.
Vanilla extract or vanilla bean paste
Greek yogurt – sour cream or whole milk yogurt can be substituted. This ingredient should be room temperature.
Buttermilk – if you don’t have this ingredient, you can make your own by adding 1/2 a teaspoon of vinegar to whole milk and letting the mixture sit for about 10 minutes.
All purpose flour.
Baking powder and baking soda.
Mini chocolate chips – I recommend mini, but regular chips or even chopped chocolate would work!
How to make the muffins
Start by preheating your oven to 425 degrees Fahrenheit. You will bake the muffins at a high temperature for the first few minutes to get a super tall muffin. Line your muffin tin with liners and set aside.
In a large bowl you’ll mix together the butter and sugars. Add the remaining wet ingredients and mix again just until combined. In a separate medium sized bowl whisk together the flour, baking powder and baking soda.
Create a well in the center of your dry mixture and pour the wet mixture into the center along with the chocolate chips. Mix just until combined. Do not over mix the batter, this will lead to dense muffins that don’t rise like they should.
Let the batter rest for at least 15 minutes. Use an ice cream scoop to fill your muffin cups all the way to the top with batter. Top with more mini chips and bake for 7 minutes. Reduce heat to 350 Fahrenheit and continue baking until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes before removing to a cooling rack. That’s it! A super easy bakery style recipe that everyone will enjoy.
Browned Butter Chocolate Chip Muffins are better than the bakery or store-bought kind and take less than an hour to whip up. If you’re looking for an elevated chocolate lovers breakfast, this is it!
If you make this recipe please rate and comment, I love hearing your feedback!
Browned Butter Chocolate Chip Muffins
Ingredients
- ½ cup salted butter
- ½ cup cane sugar
- ⅓ cup brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs room temperature
- ½ cup sour cream or Greek yogurt room temperature
- ⅓ cup buttermilk room temperature
- 2 cups all purpose flour spoon into the measuring cup and level off, don't pack the flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup mini chocolate chips plus more for topping
Instructions
- Start by browning the butter. Add butter to a small saucepan over medium heat and melt. Once melted stir constantly. Butter will be really bubbly and foamy. Once most of the foam subsides and you can see the butter has turned medium-dark brown, remove from heat and pour into a heat safe bowl. Let cool.
- Preheat oven to 425 ℉. Line a jumbo (6 cup) muffin pan or regular sized (12 cup) muffin pan with muffin liners. Set aside. In a medium size bowl mix together the browned butter, sugars and vanilla until combined. Whisk in the eggs, sour cream and buttermilk until smooth. Set aside.
- In a large bowl, whisk together the flour, baking powder and baking soda. Create a well in the center. Add the wet mixture and chocolate chips. Mix gently just until combined, scraping down the sides of the bowl once or twice to make sure all the flour is incorporated. Let the batter rest for 15 minutes.
- Use an ice cream scoop or measuring cup to fill the muffin cups all the way to the top. Top with more mini chips if desired and bake for 7 minutes. Reduce oven temperature to 350 ℉. Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit in the pan before removing and enjoying!
