Browned Butter Chocolate Chunk Muffins
2 cups all-purpose flour
1 TB. baking powder
1 tsp. salt
8 oz. semisweet chocolate, chopped coarse
16 TB. unsalted butter
1 1/4 sugar, plus 1/4 cup for sprinkling
2 large eggs
2 cups sour cream
4 tsp. vanilla extract
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. (optional- Cut 12 6" squares of parchment paper. Press each square around bottom of tapered drinking glass with 1 3/4 to 2" base, pressing paper to form cup shape. Place parchment liners in muffin cups, allowing excess parchment to protrude vertically from cups.) Or use regular muffin paper liners.
2. Whisk flour, baking powder and salt together in medium bowl. Stir in chocolate and set aside. Melt butter in 10" skillet over medium-high heat. Cook, stirring constantly with rubber spatula, until butter is dark golden brown and has nutty aroma, 2 to 4 minutes. Transfer browned butter to second bowl and let cool slightly, about 10 minutes.
3. Whisk 1 1/4 cup sugar and eggs in large bowl until thick and creamy, about 1 minute. Whisk in sour cream, vanilla and browned butter. Fold in flour mixture with rubber spatula until just moistened; do not overmix. (Batter will be thick and lumpy with spots of dry flour.)
4. Using greased 1/3 cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup, sprinkle the 1/4 sugar over batter.
5. Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 20 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Transfer muffins to rack and let cool for at least 10 minutes. Serve warm or at room temperature.
Source: Cook's Country mag.-Oct./Nov. 2023
Note: If you are not using the parchment paper lining, DON'T fill the tins too full.
2 cups all-purpose flour
1 TB. baking powder
1 tsp. salt
8 oz. semisweet chocolate, chopped coarse
16 TB. unsalted butter
1 1/4 sugar, plus 1/4 cup for sprinkling
2 large eggs
2 cups sour cream
4 tsp. vanilla extract
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. (optional- Cut 12 6" squares of parchment paper. Press each square around bottom of tapered drinking glass with 1 3/4 to 2" base, pressing paper to form cup shape. Place parchment liners in muffin cups, allowing excess parchment to protrude vertically from cups.) Or use regular muffin paper liners.
2. Whisk flour, baking powder and salt together in medium bowl. Stir in chocolate and set aside. Melt butter in 10" skillet over medium-high heat. Cook, stirring constantly with rubber spatula, until butter is dark golden brown and has nutty aroma, 2 to 4 minutes. Transfer browned butter to second bowl and let cool slightly, about 10 minutes.
3. Whisk 1 1/4 cup sugar and eggs in large bowl until thick and creamy, about 1 minute. Whisk in sour cream, vanilla and browned butter. Fold in flour mixture with rubber spatula until just moistened; do not overmix. (Batter will be thick and lumpy with spots of dry flour.)
4. Using greased 1/3 cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup, sprinkle the 1/4 sugar over batter.
5. Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 20 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Transfer muffins to rack and let cool for at least 10 minutes. Serve warm or at room temperature.
Source: Cook's Country mag.-Oct./Nov. 2023
Note: If you are not using the parchment paper lining, DON'T fill the tins too full.