Delicious bakery-style muffins, elevated with browned butter for that extra kick of flavour. The crunchy sugar on top makes them extra special!
I love muffins that have a big domed top. It’s crunchy, golden brown, and totally the best part (definitely why I’m more of a scone lover).
Try this recipe out! You can even add some orange zest if you want to take it to another level entirely. The batter will be quite thick, which gives it the structure to rise up and make beautiful big domed tops.
Bakery Style Browned Butter Chocolate Chunk MuffinsPrint Recipe
- 1/3 cup butter
- 1/3 cup canola oil
- 1 cup light brown (golden) sugar
- 2 large eggs
- 1 1/4 cup sour cream (regular fat)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavour or caramel extract (optional)
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chunks
- Sanding/coarse sugar for topping
Preheat the oven to 425 degrees F. Grease a muffin tray with butter or line with paper liners. Set aside
Heat the butter over medium heat in a small saucepan, stirring occasionally until it starts to brown, and smells nutty and fragrant. Immediately pour into a mixing bowl, and add the oil. Let cool for 5 minutes before mixing in the sugar. Add the eggs, and beat until the mixture looks smooth and creamy. Mix in the sour cream, milk, vanilla, and butter flavour (if using).
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry and mix just until combined. Fold in the chocolate chips.
Evenly distribute the batter into the muffin cups, making sure to fill right to the top. If they heap slightly above the top of the rim, even better! The higher the batter, the taller the muffins will be. Sprinkle lightly with coarse sugar (about 1 teaspoon on each muffin).
Bake for 5 minutes at 425 degrees, before turning oven temp down to 350 degrees and baking for the rest of the cooking time. Muffins should be done in 18-20 minutes, or when they are golden on top, and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes before removing from muffin tin and cooling completely on a cooling rack.
These muffins are best enjoyed the day they are made! The will become drier as they sit.