Bakery-Style Brown Butter Chocolate Chip Muffins
These Bakery-Style Brown Butter Chocolate Chip Muffins are the perfect treat, with soft and fluffy texture and golden, rounded muffin tops. Each muffin is studded with mini chocolate chips for a sweet, melty bite, and finished with a sprinkle of flaky sea salt for that perfect balance of flavors. Best served warm with a pat of butter, these muffins are sure to be a hit at breakfast or as a snack.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Salted butter
Avocado oil (or oil of choice)
Granulated sugar
Eggs
Buttermilk
Greek yogurt (or sour cream)
Vanilla extract
Mini chocolate chips
Turbinado or coarse sugar of choice
Flaky sea salt, for serving
Why You’ll Love Bakery-Style Brown Butter Chocolate Chip Muffins:
Soft and Fluffy Texture: These muffins are incredibly soft and fluffy, thanks to the rich brown butter that adds moisture and depth to each bite, making them perfectly tender and light.
Golden, Rounded Muffin Tops: The muffins bake to perfection, with golden, rounded tops that are the hallmark of bakery-style muffins. They offer a satisfying bite with every tear.
Mini Chocolate Chips: Studded with mini chocolate chips, these muffins offer a delightful burst of melty chocolate in every bite, making them a chocolate lover's dream.
Perfectly Balanced Sweetness: The sweetness of the chocolate chips is perfectly balanced with the slightly nutty flavor from the brown butter, creating a rich yet subtle flavor profile.
Flaky Sea Salt for Added Flavor: Topped with a sprinkle of flaky sea salt, these muffins offer the perfect balance of sweet and savory, enhancing the richness of the chocolate and brown butter.
Great for Breakfast or Snack: These bakery-style muffins are perfect for any time of day—whether you enjoy them for a hearty breakfast or as a sweet afternoon snack.
Best When Served Warm: Served warm with a pat of butter, these muffins become an indulgent treat, with the chocolate chips melting just slightly, creating an irresistible gooey texture.
Easy to Make: Despite their decadent taste and bakery-like quality, these muffins are surprisingly easy to make, making them a go-to recipe for impressing guests or satisfying your sweet cravings.
Perfect for Sharing: With their golden, perfectly rounded tops, these muffins are as much a visual treat as they are a delicious one, making them perfect for sharing with family and friends.
Great for Special Occasions: Whether you're hosting a brunch, a holiday gathering, or celebrating a special occasion, these muffins make a great addition to the spread, impressing everyone with their flavor and texture.
Tips for Making Bakery-Style Brown Butter Chocolate Chip Muffins:
Rest the Batter for 15 Minutes: After mixing the batter, let it rest for 15 minutes. This step helps the flour absorb the liquid, resulting in softer, fluffier muffins with a better texture.
Use Muffin Liners for Perfect Muffin Tops: Line your 12-cup muffin pan with only 6 muffin liners (meaning you’ll fill every other muffin well with batter). This prevents overcrowding and allows the muffins to rise more evenly, creating those beautiful, golden, and rounded muffin tops.
Bring Cold Ingredients to Room Temperature: Be sure to bring all your cold ingredients to room temperature before making the batter. This ensures the ingredients combine smoothly and helps the muffins rise evenly.
Preheat the Oven to the Right Temperature: Bake at 425°F for 7 minutes to create that initial burst of heat that helps the muffins rise quickly, forming the perfect muffin top.
Lower the Temperature for Even Baking: After the first 7 minutes, reduce the oven temperature to 350°F (without opening the oven) and continue baking for another 12-15 minutes. This ensures the muffins bake evenly without over-browning, while the interior remains moist and fluffy.
Test for Doneness: To check if the muffins are fully baked, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. If the toothpick is wet with batter, continue baking for a few more minutes.
Don’t Over-Mix the Batter: To keep the muffins light and fluffy, mix the batter until just combined. Over-mixing can lead to dense muffins. It’s okay if the batter is a bit lumpy!
Use Mini Chocolate Chips: Mini chocolate chips work best because they distribute more evenly throughout the batter and melt beautifully, giving you chocolatey goodness in every bite.
Add Flaky Sea Salt: After the muffins come out of the oven, sprinkle a little flaky sea salt on top for an added burst of flavor that balances the sweetness and complements the brown butter and chocolate.
Serve Warm with Butter: For the ultimate experience, serve these muffins warm with a pat of butter. The warmth helps the chocolate chips melt slightly and gives them that irresistible gooey texture.
Almost Overfill Each Muffin Well: Purposely almost overfill each muffin well with about 6-8 tablespoons of batter. This helps the muffins rise high, creating the perfectly rounded, bakery-style muffin top.
Cooling Time: Let the muffins cool for a few minutes in the pan before transferring them to a wire rack. This will help them maintain their shape and ensure they don’t become too soggy at the bottom.
How to Store Bakery-Style Brown Butter Chocolate Chip Muffins:
Store at Room Temperature: After the muffins have cooled, store them in an airtight container at room temperature for up to 3-4 days. This will help retain their softness and fluffiness and maintain their golden muffin tops.
Refrigerate for Longer Freshness: If you need to store the muffins for a bit longer, you can place them in the refrigerator for up to 1 week. To prevent them from drying out, wrap them in plastic wrap or place them in an airtight container.
Freeze for Long-Term Storage: To freeze the muffins, wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When you're ready to enjoy them, simply thaw them at room temperature or warm them in the oven for a few minutes to restore their freshness.
Reheat Before Serving: For the best experience, reheat the muffins before serving. Place them in a preheated oven at 350°F for about 5 minutes, or warm them in the microwave for 20-30 seconds. This will bring back their fresh, soft texture and make the chocolate chips slightly melt again.
Avoid Storing Muffins with Butter: Store the muffins separately from any butter you plan to serve with them. If you want to keep the muffins warm with butter, spread it just before serving. Butter can cause the muffins to become soggy if stored together for extended periods.
Use a Muffin Keeper: If you have a special muffin keeper or cake dome, it’s perfect for storing muffins while keeping them fresh and maintaining their texture. These containers can keep your muffins soft for a longer period.
Freshen Up Day-Old Muffins: If the muffins begin to lose their moisture, simply wrap them in a damp paper towel and microwave for 15-20 seconds to freshen them up. This will help soften them and bring back their fluffy texture.
FAQs:
Q: Why should I rest the muffin batter for 15 minutes?
A: Resting the muffin batter for 15 minutes helps the flour absorb the liquid more fully, which leads to a softer and fluffier texture. It also allows the baking soda and baking powder to activate, resulting in better rise and a more even crumb.
Q: Why should I fill every other muffin well with batter?
A: Filling every other muffin well in the 12-cup muffin pan (leaving 6 wells empty) helps prevent overcrowding. This technique allows the muffins to rise evenly, creating the perfect bakery-style muffin tops that are golden and rounded.
Q: What’s the best temperature for baking these muffins?
A: Bake the muffins at 425°F for 7 minutes to get that initial burst of heat for the muffin tops to rise. Then, reduce the temperature to 350°F and continue baking for 12-15 minutes to ensure the muffins are fully baked through, with a golden top and a moist crumb inside.
Q: How much batter should I use for each muffin?
A: Purposely almost overfill each muffin well with 6-8 tablespoons of batter. This will help the muffins achieve large, rounded tops, similar to what you’d find at a bakery. The extra batter gives them height and creates a beautiful dome when baked.
Q: How can I tell when the muffins are done baking?
A: The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be sure to check around the 12-15 minute mark after reducing the oven temperature.
Q: Can I use different types of chocolate chips for this recipe?
A: Yes! While the recipe calls for mini chocolate chips, you can also use regular-sized chocolate chips, chopped chocolate, or even a combination of both for added texture. Mini chips distribute more evenly, but the choice is yours!
Q: Why do I need to use brown butter in these muffins?
A: Brown butter adds a nutty, caramelized flavor that takes these muffins to the next level. It enhances the sweetness of the chocolate chips and adds depth to the overall taste, making them richer and more complex than regular butter.
Q: Should I serve these muffins warm?
A: Absolutely! Serve these muffins warm with a pat of butter and a sprinkle of flaky sea salt for the perfect combination of sweet, salty, and buttery goodness. The warmth also helps the chocolate chips melt slightly, adding to the gooey deliciousness.
Q: Can I make these muffins ahead of time?
A: Yes, you can make the muffins ahead of time! Store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Reheat them in the oven for a few minutes before serving for that fresh-baked experience.
Q: Can I make these muffins without the sea salt on top?
A: While the flaky sea salt on top adds a delightful balance of sweetness and savoriness, you can skip it if you prefer. However, it really enhances the flavor of the brown butter and chocolate chips, making it a highly recommended step!
Q: Can I use dairy-free butter or substitute for the milk in this recipe?
A: Yes, you can easily make these muffins dairy-free by using a dairy-free butter substitute and plant-based milk (such as almond milk or oat milk). The muffins will still be soft, fluffy, and delicious!
Check out my other breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these bakery-style brown butter chocolate chip muffins. Happy baking!
