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Best Brown Butter Pumpkin Muffins with Chocolate Chips

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These brown butter pumpkin chocolate chip muffins are incredibly moist, flavorful, and easy to make. The nutty brown butter adds a deep, caramelized flavor that makes these taste like they came from a high-end bakery.

Ingredients

Scale
  • ½ cup (113g) unsalted butter
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (218g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter turns golden-amber and smells nutty, about 5-7 minutes. Immediately remove from heat and pour into a large mixing bowl to stop cooking. Let cool for 5 minutes.
  2. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  3. Combine wet ingredients: To the bowl with cooled brown butter, add ½ cup granulated sugar and ½ cup packed light brown sugar. Whisk until combined. Add 2 room-temperature eggs and 1 teaspoon vanilla extract; whisk vigorously until smooth and slightly lighter in color, about 1 minute. Add 1 cup pumpkin puree and whisk until fully incorporated.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add 1 cup semi-sweet chocolate chips and fold gently until evenly distributed. Reserve about 2 tablespoons for topping.
  7. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake: Place pan in oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and continue baking for 13-16 minutes, until tops are golden and a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let pan cool on a wire rack for 5 minutes, then transfer muffins directly to the rack to cool completely.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt quickly. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the batter to avoid tough muffins. The high initial oven temperature helps create domed tops. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, chocolate chip muffins, fall baking, easy muffin recipe

Find it online: https://cookluma.com/best-brown-butter-pumpkin-muffins-with-chocolate-chips/