Phenomenal Phoods

Brown Butter Chocolate Chip Muffins

Ingredients:

For the muffins

• 1/2 cup salted butter
• 2 cups all-purpose flour
• 1 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 12 ounces semisweet chocolate chips

For the streusel

• 1/4 cup cold butter, cubed
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar

Instructions:

1. Make the brown butter. Place the butter in a pot or skillet over medium heat to melt. Continue cooking, stirring frequently, until the butter has turned a light caramel brown color. This will take about 5 minutes. Stir to scrape up any brown bits, remove from the heat and transfer to another dish to cool.
2. Make the muffin batter. Whisk together the flour, brown sugar, baking powder, baking soda and salt in a large bowl and set aside.
3. In as separate bowl, whisk together the eggs, vanilla, buttermilk and brown butter.
4. Pour the wet ingredients into the dry and mix just until combined. It is fine to have some streaks of flour. Do NOT over mix.
5. Stir in 8 ounces of the chocolate chips. We are talking just one or two stirs with a spoon here to prevent over mixing.
6. Let the batter rest while you make the streusel topping and preheat the oven to 375 degrees F.
7. Make the streusel topping. Use a fork to whisk together the flour and brown sugar. Add the cold butter and use the fork or just your fingers to mix with the flour and sugar until crumbly.
8. Line a muffin tray with papers and fill each muffin cup all the way to the top with batter. Spoon the streusel on top of each so that the whole thing is covered.* Sprinkle the tops with the remaining chocolate chips.
9. Bake at 375 degrees F for 18-20 minutes or until a toothpick comes out with just a few crumbs clinging to it.