Bakery-Style Brown Butter Double Chocolate Chip Muffins
These Bakery-Style Brown Butter Double Chocolate Chip Muffins are rich, decadent, and irresistibly chocolatey. Made with brown butter for a deep, nutty flavor, these soft and fluffy muffins have tall, bakery-style tops and are studded with melty chocolate chips in every bite. A touch of espresso powder enhances the chocolate flavor, making them extra indulgent. Served warm with butter and flaky sea salt, these muffins are the ultimate treat for any chocolate lover.
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
Espresso granules/powder
Salt
Salted butter
Granulated sugar
Eggs
Buttermilk (or apple cider vinegar or lemon juice mixed with milk of choice)
Greek yogurt (or sour cream)
Vanilla extract
Chocolate chips of choice
Turbinado or coarse sugar of choice
Flaky sea salt, for serving
Why You’ll Love Bakery-Style Brown Butter Double Chocolate Chip Muffins:
Rich & Decadent Flavor: The combination of brown butter, cocoa, and espresso powder creates an intensely chocolatey and indulgent muffin.
Soft & Fluffy Texture: These muffins are perfectly light, moist, and tender on the inside while maintaining a bakery-style structure.
Tall, Bakery-Style Muffin Tops: Achieve perfectly domed tops just like your favorite bakery muffins.
Melty Chocolate Chips in Every Bite: Loaded with mini and regular chocolate chips for double the chocolate goodness.
Espresso Enhances the Chocolate: A hint of espresso powder deepens the chocolate flavor without making the muffins taste like coffee.
Made with Brown Butter: Adds a rich, nutty depth that enhances the overall taste.
Perfectly Balanced Sweetness: Not too sweet, making them great for breakfast, dessert, or a midday treat.
Best Served Warm: Enjoy them fresh from the oven with butter and flaky sea salt for an irresistible sweet-salty balance.
Easy to Make: No mixer required—just simple ingredients and bakery-quality results!
Tips for Making Bakery-Style Brown Butter Double Chocolate Chip Muffins:
Let the Batter Rest: Allow the batter to rest for 15 minutes before scooping and baking. This helps hydrate the flour, resulting in taller and fluffier muffins.
Use Every Other Muffin Well: Line a 12-cup muffin pan with 6 liners, leaving space between each muffin. This prevents overcrowding and encourages high, domed tops.
Start Hot, Then Reduce: Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and continue baking for 12-15 minutes. This method creates a quick rise, ensuring a classic bakery-style muffin top.
Don’t Underfill: For the best results, overfill each muffin liner with 6-8 tablespoons of batter. This ensures big, bakery-style muffins with a rich, chocolatey crumb.
Use Espresso Powder: A small amount of espresso powder enhances the chocolate flavor without making the muffins taste like coffee.
Don’t Over-Mix the Batter: Mix until just combined to keep the muffins soft, tender, and fluffy. Over-mixing can lead to dense muffins.
Use High-Quality Cocoa & Chocolate Chips: The richness of the muffins depends on using good-quality cocoa powder and chocolate chips. Opt for Dutch-process cocoa for a deeper flavor.
Serve Warm with Butter & Flaky Sea Salt: These muffins are best enjoyed warm, with a pat of butter and a sprinkle of flaky sea salt to enhance the chocolate flavor.
How to Store Bakery-Style Brown Butter Double Chocolate Chip Muffins:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. To keep them soft, place a paper towel in the container to absorb moisture.
Refrigeration: If you want to extend freshness, store the muffins in an airtight container in the fridge for up to 5 days. Warm in the microwave for 10-15 seconds before serving.
Freezing: Wrap each muffin individually in plastic wrap and place them in a sealed freezer bag or airtight container. Store for up to 3 months. Thaw at room temperature or warm in the oven at 300°F for 10 minutes.
Reheating: For a fresh-from-the-oven experience, warm muffins in the microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes. Add butter and flaky sea salt before serving.
Batch-Freezing Batter: To freeze the batter, scoop portions into a lined muffin tin and freeze until solid. Transfer frozen batter cups to a freezer bag. When ready to bake, place frozen batter in a muffin tin and bake as usual, adding 2-3 extra minutes to the baking time.
FAQs:
Q: Why should I let the batter rest before baking?
A: Allowing the batter to rest for 15 minutes before scooping and baking helps the flour fully hydrate, resulting in softer and fluffier muffins with better texture.
Q: Why do I need to line every other muffin well instead of filling all 12?
A: Spacing out the muffins (using 6 liners in a 12-cup muffin pan) prevents overcrowding, allowing for better air circulation and taller, domed muffin tops—a key feature of bakery-style muffins.
Q: What’s the purpose of baking at two different temperatures?
A: The initial high heat (425°F for 7 minutes) encourages a quick rise, creating tall, bakery-style muffin tops. Lowering the oven temperature to 350°F for the remaining bake time ensures the muffins bake through evenly without drying out.
Q: Can I skip the espresso powder?
A: Yes, but the espresso powder enhances the richness of the chocolate without making the muffins taste like coffee. If you prefer, you can leave it out, but your muffins may have a slightly less intense chocolate flavor.
Q: How do I ensure my muffins have big, domed tops?
A:
Use the two-temperature baking method (starting at 425°F).
Let the batter rest before baking.
Overfill each muffin liner with 6-8 tablespoons of batter—this encourages tall muffin tops.
Don’t overmix the batter, as this can lead to dense muffins instead of light and fluffy ones.
Q: Can I use regular chocolate chips instead of mini chocolate chips?
A: Yes! Regular chocolate chips will work fine, but mini chocolate chips distribute more evenly throughout the muffins, ensuring chocolate in every bite.
Q: How do I store these muffins?
A: Store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. To enjoy them warm, microwave for 10-15 seconds or bake at 300°F for 5-10 minutes.
Q: Can I make the batter ahead of time?
A: It’s best to bake the muffins immediately after the 15-minute rest period, but you can refrigerate the batter for up to 24 hours. When ready to bake, let it sit at room temperature for 10-15 minutes, then bake as directed.
Q: What’s the best way to serve these muffins?
A: These muffins are best served warm with a pat of butter and a sprinkle of flaky sea salt to enhance the rich chocolate flavor.
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 double chocolate chip muffins. Happy baking!
