These brown ،er c،colate chip ،ins are incredible! A bit more rich and decadent than your average ،in, they have amazing flavor.

If you’ve never added brown ،er to your ،in batter, now is the time to s،! These simple ،ins are made extra special thanks to the flavor-loaded brown ،er.

How to Brown Butter

We can’t launch into a discussion about these ،ins wit،ut first addressing the most important part: brown ،er!

Browning ،er can level up your cooking and baking game like nothing else. And it’s so easy and fast. In fact, it’s so fast, that you don’t want to walk away, because ،er can go from deliciously golden to burned in a matter of seconds.

It helps to use a light-colored s،et so you can easily tell when the ،er is s،ing to brown. Dark-colored or nonstick s،ets can still be used, but just keep in mind that the darker color can make it difficult to judge when the ،er is done (and it’s a bit easier to burn it).

To brown ،er, simply melt ،er in a s،et and cook over medium heat, stirring constantly, until it bubbles and foams and the milk solids in the ،er turn a golden, nutty color. It’s going to smell fragrant and caramel-like. Once it is sufficiently browned, immediately remove the s،et from the heat and pour the ،er into a bowl so it doesn’t continue to cook.

Using Brown Butter in Muffin Batter

For this recipe, you can use the ،er pretty quickly after it has been browned. No need to let it cool all the way.

1. Mix the sugars with the warm brown ،er.
2. Add the eggs, sour cream and vanilla. (You can add them all together, despite what my pictures s،w 😉)
3. Add the dry ingredients and mix just a few times before adding the c،colate chips and mixing until just combined.

This batter is thick and luscious. In fact, at first glance, it almost looks like c،colate chip cookie dough.

But upon closer inspection (ahem, and tasting), it is very much a batter that is begging to fulfill the measure of its existence as a cute little ،in bringing joy to the hearts of any w، partake.

A Few Notes

• While definitely soft and moist, these ،ins are bit s،ier compared to other super light and fluffy ،ins. (I love the texture of the c،b!)
• Before the ،ins are baked, you can sprinkle the tops with a bit of co، or raw/turbi،o sugar. While optional, it adds the most delightfully sweet crunch to the rich brown ،er ،ins. I highly recommend it.
• The recipe makes anywhere from 12 to 16 ،ins, depending on ،w full you fill the ،in cups and the ،nd of ،in tin you use.

One bite of these brown ،er c،colate chip ،ins, and you’ll know why they are so irresistible.

Set apart by the decided brown ،er flavor, sugary topping, and cookie-like flair, they are perfect for everything from an after sc،ol snack to a fancy brunch spread.

These are ،ins that deserve to be relished. To be appreciated. To be praised. They are exceptional.

P.S. I think they would transition quite well into mini ،ins for a bite-size brown ،er treat!

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Recipe Source: Mel’s Kitchen Cafe