Bakery-Style Brown Butter Chocolate Chip Muffins

These Bakery-Style Brown Butter Chocolate Chip Muffins are ultra-fluffy, packed with mini chocolate chips, and topped with a crunchy sugar crust. The perfect indulgent treat!

These Bakery-Style Brown Butter Chocolate Chip Muffins are rich, buttery, and packed with chocolate chips. With a crisp, sugary top and soft, fluffy interior, these muffins are a perfect way to start your day or enjoy as an indulgent snack!

Why You’ll Love These Muffins

• Brown butter magic – Adds a deep, nutty flavor that elevates these muffins beyond the ordinary.

• Bakery-style texture – Tall, fluffy, and soft inside with a crisp top.

• Perfectly sweetened – Just the right balance of sweetness with mini chocolate chips in every bite.

• Easy to make – Simple ingredients and minimal effort for maximum flavor.

Ingredient Breakdown

Dry Ingredients:

• 3 cups all-purpose flour – Provides structure to the muffins.

• 2 1/2 tsp baking powder – Helps create that beautiful rise.

• 1/2 tsp baking soda – Works with the buttermilk to keep the muffins light and airy.

• 1/2 tsp salt – Enhances the flavor and balances the sweetness.

Wet Ingredients:

• 6 tbsp salted butter – Browned to perfection for a rich, nutty taste.

• 1/3 cup avocado oil – Keeps the muffins moist and soft.

• 1 cup granulated sugar – Provides sweetness and contributes to the golden-brown top.

• 2 eggs, at room temperature – Helps bind the ingredients and create structure.

• 1 cup buttermilk – Adds moisture and a slight tang, making the muffins tender.

• 1/2 cup sour cream, at room temperature – Adds richness and a creamy texture.

• 1 tbsp vanilla extract – Enhances the overall flavor.

• 1 1/4 cup mini chocolate chips – Ensures chocolate in every bite!

Topping:

• Turbinado or coarse sugar – Sprinkled on top for a crisp, sugary crust.

• Butter & flaky sea salt – Optional but highly recommended for serving!

Step-by-Step Instructions

Step 1: Prep the Oven & Muffin Pan

1. Preheat the oven to 425°F.

2. Line a 12-cup muffin pan with muffin liners. For a true bakery-style look, line only 6 wells (spread out) so the muffins have room to rise. Set aside.

Step 2: Brown the Butter

1. In a small saucepan over medium-high heat, melt the butter, swirling occasionally.

2. Continue cooking until it turns golden brown and smells nutty (~5 minutes).

3. Immediately remove from heat and pour into a large mixing bowl to cool slightly.

Step 3: Mix the Batter

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

2. To the browned butter, add avocado oil, sugar, and eggs, whisking until combined.

3. Stir in the buttermilk, sour cream, and vanilla extract.

4. Gradually fold in the dry ingredients until just combined.

5. Gently fold in the mini chocolate chips.

6. Cover and let the batter rest for 15 minutes (don’t skip this—it helps with rising!).

Step 4: Fill & Bake

1. Divide the batter between muffin cups, filling all the way to the top.

2. Sprinkle turbinado sugar generously over each muffin.

3. Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and continue baking for 12-15 minutes.

4. Muffins are done when golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cool & Serve

1. Let muffins cool for 10 minutes in the pan before transferring to a wire rack.

2. Serve warm with butter and flaky sea salt for extra indulgence!

Baking Tips for Success

• Use room temperature eggs and sour cream – Helps everything mix smoothly.

• Don’t overmix the batter – Overmixing leads to dense muffins.

• Fill the muffin cups generously – Almost overfilling ensures tall, bakery-style tops.

• Let the batter rest – This enhances the muffins’ rise and texture.

• Use high-quality chocolate chips – Better chocolate = better muffins!

Storage & Freezing Instructions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Keep in the fridge for up to a week.

• Freeze: Wrap muffins individually and store in a freezer bag for up to 3 months.

• Reheat: Warm in the microwave for 15-20 seconds or in the oven at 300°F for 5 minutes.

Nutrition Facts (Per Muffin)

• Calories: 320

• Fat: 18g

• Carbs: 38g

• Protein: 5g

• Fiber: 2g

• Sugar: 20g

Perfect Pairings

• Coffee or Espresso – A classic pairing for breakfast or an afternoon pick-me-up.

• Cold Milk – Because chocolate chip muffins and milk are a match made in heaven!

• Whipped Cream & Berries – For an extra special treat.

Yield: 12

Author: CookSnapBake.com

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Bakery-Style Brown Butter Chocolate Chip Muffins

These Bakery-Style Brown Butter Chocolate Chip Muffins are ultra-fluffy, packed with mini chocolate chips, and topped with a crunchy sugar crust. The perfect indulgent treat!

Ingredients

• 3 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp salted butter
• 1/3 cup avocado oil
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 cup buttermilk
• 1/2 cup sour cream, at room temperature
• 1 tbsp vanilla extract
• 1 1/4 cup mini chocolate chips
• Turbinado or coarse sugar for serving, optional

Instructions

1. Preheat the oven to 425°F.
2. Line a 12-cup muffin pan with muffin liners. For a true bakery-style look, line only 6 wells (spread out) so the muffins have room to rise. Set aside.
3. In a small saucepan over medium-high heat, melt the butter, swirling occasionally.
4. Continue cooking until it turns golden brown and smells nutty (~5 minutes).
5. Immediately remove from heat and pour into a large mixing bowl to cool slightly.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
7. To the browned butter, add avocado oil, sugar, and eggs, whisking until combined.
8. Stir in the buttermilk, sour cream, and vanilla extract.
9. Gradually fold in the dry ingredients until just combined.
10. Gently fold in the mini chocolate chips.
11. Cover and let the batter rest for 15 minutes (don’t skip this—it helps with rising!).
12. Divide the batter between muffin cups, filling all the way to the top.
13. Sprinkle turbinado sugar generously over each muffin.
14. Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and continue baking for 12-15 minutes.
15. Muffins are done when golden brown and a toothpick inserted in the center comes out clean.
16. Let muffins cool for 10 minutes in the pan before transferring to a wire rack.
17. Serve warm with butter and flaky sea salt for extra indulgence!

Notes

Baking Tips for Success

• Use room temperature eggs and sour cream – Helps everything mix smoothly.
• Don’t overmix the batter – Overmixing leads to dense muffins.
• Fill the muffin cups generously – Almost overfilling ensures tall, bakery-style tops.
• Let the batter rest – This enhances the muffins’ rise and texture.
• Use high-quality chocolate chips – Better chocolate = better muffins!

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Try These Muffins Today!

If you love bakery-style muffins with crispy tops and soft, chocolatey centers, this recipe is for you! Give them a try and let me know how they turn out. Tag @cooksnapbake on social media!