Browned Butter Chocolate Chunk Muffins are tender muffins with nutty browned butter, melted chunks of chocolate, and topped with sugar.
Prep Time50 minutesmins
Cook Time25 minutesmins
Servings: 12muffins
Author: Adapted from Cook's Country Magazine Oct/Nov 2023 recipe
Ingredients
2cupsall-purpose flour
1TB.baking powder
1tsp.salt
8oz.semisweet chocolatechopped coarse
16TB.unsalted butter
1 1/4sugar
1/4cupturbinado or white sugar for sprinkling
2large eggs
2cupssour cream
4tsp.vanilla extract
Instructions
Position rack to upper-middle position and heat oven to 400 degrees. (optional- Cut 12 6" squares of parchment paper. Press each square around bottom of tapered drinking glass with 1 3/4 to 2" base, pressing paper to form cup shape. Place parchment liners in muffin cups, allowing excess parchment to protrude vertically from cups.) Or use regular muffin paper liners.
Cut butter into tablespoon-sized pieces and melt butter in 10" skillet over medium heat. Cook, occasionally swirling pan, until butter is dark golden brown and has nutty aroma, 4-5 minutes. Transfer browned butter to a small bowl and let cool slightly, about 10 minutes.
Whisk flour, baking powder and salt together in medium bowl. Stir in chopped chocolate and set aside.
Whisk 1 1/4 cup sugar and eggs in a separate large bowl until thick and creamy, about 1 minute. Whisk in sour cream, vanilla and browned butter (be sure to include all of the browned bits, it's where all the flavor is!) Fold in flour mixture with rubber spatula until just moistened; do not overmix. (Batter will be thick and lumpy with spots of dry flour.)
Using greased 1/3 cup dry measuring cup (I used cooking spray), portion heaping 1/3 cup batter into each muffin cup, sprinkle the 1/4 turbinado or remaining white sugar over batter.
Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 20 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Transfer muffins to rack and let cool for at least 10 minutes. Serve warm or at room temperature.