Description

These Browned Butter Chocolate Chunk Muffins are tender, golden, and irresistibly moist thanks to a richly nutty browned butter base. Loaded with pools of melty dark chocolate chunks, these muffins taste bakery-style with just a touch of homey comfort—perfect for a sweet breakfast or anytime treat.

Ingredients

Units Scale

Wet Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix-ins

1 cup dark chocolate chunks (plus a few extra for topping)

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Instructions

Prep the Oven and Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease each cup lightly to prevent sticking.
Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract until the mixture is smooth and well-combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to distribute the leaveners evenly.
Incorporate Dry into Wet: Gently add the dry ingredients to the bowl of wet ingredients. Stir with a spatula or spoon just until you see no visible streaks of flour—take care not to overmix for a tender crumb.
Fold in Chocolate Chunks: Add the dark chocolate chunks, reserving a few for topping. Fold them gently into the batter to distribute them evenly.
Fill and Top: Divide the batter equally among the prepared muffin cups. Sprinkle the reserved chocolate chunks on top for extra chocolatey goodness.
Bake: Place in the oven and bake for 15–18 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Notes

For an even deeper flavor, use high-quality dark chocolate (60-70% cacao).
Let the browned butter cool enough so it doesn’t curdle the eggs.
Don’t overmix the batter—stop as soon as the dry ingredients are incorporated for fluffier muffins.
Muffins are best enjoyed the day they’re made but can be stored in an airtight container for up to 3 days.
You can freeze extra muffins for up to 3 months—reheat gently before serving.

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 17g
Sodium: 115mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 53mg