Small Batch Brown Butter Chocolate Chip Muffins
Small batch, BIG flavor. These brown butter muffins are next-level—rich and beautifully golden with perfectly tender centers and those big, bakery-style tops. Made even better with Nature’s Yoke Organic Eggs for that wholesome, high-quality touch. This recipe makes 6 muffins, so it’s easy to scale up (or keep it small for a cozy bake).
Ingredients
- 6 tablespoons unsalted Nature's Yoke butter cut into 6 slices
- 1 & 1/4 cup all-purpose flour spoon and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large Organic Nature’s Yoke egg at room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar light or dark
- 1/2 cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat your oven to 400°F. Line a standard sized muffin tin with 6 paper liners, and set aside.
- Brown the butter: Ready a medium sized, heat safe bowl to pour the butter into after it’s done browning. Set aside.
- Add your slices of butter to a medium sized skillet, and place onto a stove burner set to medium heat. Heat, stirring frequently, until the butter melts and turns a light golden-brown color. It will foam quite a bit, but it should settle down once the butter is ready to take off the heat. This will take about 5 to 8 minutes from start to finish.
- Immediately pour the browned butter into your heat safe bowl to keep it from burning due to the residual heat of the pan. You shouldn’t have any burnt pieces at the bottom of your skillet, but if you do, leave them behind and discard them later (once it’s cooled).
- Set the browned butter aside for 10 minutes to cool slightly before adding in any other ingredients.
- Make the muffin batter: In a separate medium bowl, combine dry ingredients. Whisk to combine, and set aside to prep the wet ingredients.
- Add egg, buttermilk, and vanilla to the slightly cooled brown butter, and whisk to combine.
- Add the dry ingredients to the wet ingredients, and mix together until just combined. Fold in your chocolate chips or chunks. Take care not to over mix! Cover and put in the fridge to chill for 45 minutes.
- Portion the muffin batter into your prepared tin. Bake the muffins for 10 minutes at 400°F. Reduce oven temperature to 375°F and bake the muffins for an additional 8 to 10 minutes, or until a skewer inserted into the center of a muffin comes out clean of any batter (some chocolate on the skewer is fine).
- Cool the muffins on a wire rack and set aside to cool enough to handle. Serve warm or at room temperature.
