Brown Butter Chocolate Chunk Muffins
Inspired by techniques from America's Test Kitchen.
Tall, rich muffins made with nutty browned butter and soured cream, packed with dark chocolate chunks.
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Method
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Equipment
- 12-hole muffin tin
- baking paper
- tumbler
- light-coloured frying pan
- 3 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 408 kcal |
| Protein | 4.9 g |
| Carbohydrate | 49.2 g |
| of which sugars | 29.4 g |
| of which free sugars | 28.2 g |
| Fat | 22.6 g |
| of which saturates | 13.1 g |
| Fibre | 1.5 g |
| Salt | 0.71 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 280 g plain flour
- 1 tbsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 170 g dark chocolate, roughly chopped
- 170 g unsalted butter
- 220 g caster sugar
- 2 large eggs
- 360 g soured cream
- 3 tsp vanilla
Topping
- 25 g caster sugar, for sprinkling about 2 tbsp
- 1
Liners. Heat the oven to 200 °C (180 °C fan). Cut twelve 15 cm squares of baking paper, press each around the base of a tumbler to shape a tall case and set them in the tin.
- 2
Dry. Whisk the flour, baking powder and salt in a bowl and stir in the chopped chocolate.
- 3
Brown. Melt the butter in a light-coloured frying pan over medium-high heat and keep stirring for 2-4 min, until the solids are deep golden and it smells nutty. Scrape into a bowl and cool 10 min.
- 4
Wet. In a large bowl whisk the 220 g sugar with the eggs for about 1 min until thick, then whisk in the soured cream, vanilla and the browned butter with its brown specks.
- 5
Mix. Fold in the flour and chocolate until just combined.
- 6
Bake. Divide between the paper cases, sprinkle with the 2 tbsp sugar and bake 22-25 min, until golden and a skewer shows no raw batter.
- 7
Cool. Leave 5 min in the tin, then lift onto the rack.
Storage
Keep in an airtight box for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
