Sourdough Brown Butter Chocolate Chip Muffins Recipe
A soft, moist and tender sourdough muffin filled with mini chocolate chips and full of flavor between the brown butter, vanilla and chocolate.
Ingredients
- ½ cup (120g) butter, browned and mostly cooled (not melty)
- 1 cup (200g) granulated sugar
- 2 large eggs room temperature
- 1/3 (100g) cup sour cream
- 2 tsp (6g) pure vanilla extract or vanilla paste
- ¼ cup (60g) sourdough starter, active or discard
- 1 ¾ cups (240g) all-purpose flour
- ½ tsp (3g) sea salt
- 2 tsp (6g) baking powder
- ¼ cup (60g) whole milk
- 1 ½ cups mini chocolate chips*
- Granulated Sugar for the muffin tops
Instructions
Instructions for Sourdough Brown Butter Chocolate Chip Muffins:
- First, brown the butter see above for how to make brown butter.
- Preheat the oven to 400 degrees** (skip if doing the long ferment method) and line a muffin tin with muffin liners or spray well with cooking spray. Set aside.
- In a large mixing bowl, using a wooden spoon or Danish dough hook, cream the brown butter, that has been cooled, and the granulated sugar for about 2 minutes.
- Then add the eggs, one at a time, mixing them well after each addition.
- Next, add the sour cream and mix well.
- Add the vanilla extract and sourdough starter at this point and stir until well combined.
- When the wet ingredients are well combined, measure out the dry ingredients; flour, sea salt and baking powder and add those on top of the wet.
- Just barely mix the dry ingredients into the wet and then add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins might turn out dense.
- At this point you will either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and bake the muffins immediately.
- The next morning, preheat the oven to 400 degrees (350 degrees for mini muffins) and finish the rest of the recipe.
- Gently fold in the chocolate chips.
- Next, scoop the dough evenly between the 12 regular muffin liners, 6 jumbo muffin liners or 24 mini muffins depending on which ones you plan to make.
Finishing and Baking the Muffins:
- Sprinkle the tops of the muffins with granulated sugar and place them in the preheated oven for 5 minutes. After 5 minutes lower the temperature of the oven to 350 degrees and finish the muffins for another 20-25 minutes for jumbo and regular. Bake until the spring back some with lightly touched and slightly golden brown. DO NOT OVERBAKE or you will have a dry muffin.
- NOTE: For MINI muffins bake at 350 degrees for 13-15 minutes or until they just start to turn light golden brown.
- Remove to a wire rack to cool slightly and enjoy!
- Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
You can use a stand mixer for this recipe just take extra care not to overmix the muffins once you add the dry ingredients.
*I would only use mini chocolate chips if you are making the mini muffin size.
**If you are doing mini muffins preheat your oven to 350 degrees.
***Yields: 12 regular muffins 6 jumbo or 24 minis
You can store these muffins in an airtight container for 3 days or freeze them for up to 3 months.
To defrost take the muffins from the freezer and let them come to room temperature without removing them from their airtight container. If you are in a hurry, you can also defrost them in the microwave.