Brown Butter Choco-chip Muffins

A bite of calmness I'd say,
Flavours of love I play;
The butterly melt in the tongue,
Nutty, caramel, chocolate rung.
What's in it? they asked,
Just some secret stuff to bask,
Its the little witty chocolate,
If I had to let it out,
And the utterly butterly love
That runs in your mouth. 

I have found my new indulgence and I could not help but share this temptation with everyone. I'm not usually a fan of muffins especially butter less muffin. And I don't think anything can replace the goodness of BUTTER! And these simple yet elegant muffins are just irresistible.

 

Author: Naphilakmen Syiemlieh 

These muffins are butterly very simple and easy to make and do not require a lot of skill and effort. All it takes is for you to get to the kitchen, take a bowl and whisk, brown some butter, sift the flour, sprinkle lots of chocolate chip, pop it in the oven and enjoy your delicacy. The secret and goodness of it though lie in how you brown your butter. (It ain't hard just a little attention!) Utterly moist with a hint of nutty, caramel-like flavour, this goodness might make way to your oven quite often.

 

Just a tip for browning butter, this is where you do not want to go wrong:

• Pay close attention to your butter after it melts. You do not want burnt butter as this will bring out that unpleasant bitter taste neither will you want a melted butter which has not brown properly.
• When the butter is melted and is all bubbly this is the stage where you have to watch out as in a flip second the butter will brown and could burn. 
• One more tip, the butter will still cook even after you take it away from the heat, so as soon as the butter starts to Caramelized and a turn slightly brown take it off the heat and let it continue to brown on its own.
•  Completely cool down the butter before use. If the butter is still hot and warm it will cook the eggs, and we definitely don’t want scrambled eggs in our muffins.

Butter – Use the best quality butter available. I prefer salted butter as it helps balance the sweetness, but unsalted would also work just fine keeping in mind to add salt to your flour.

Buttermilk- This gives the muffin a rich and slightly tangy flavour. If you do not have one, whisk or blend together an equal proportion of milk and curd.

Choco chip- BE GENEROUS!!

 Brown Butter Choco-Chip Muffins

Yeild: 12 mini muffins | Preparation Time: 20 mins | Baking Time: 20 mins 

Ingredients

• Butter                      - 100gm or 1/2 cup
• Eggs                        - 2 nos.
• Buttermilk               - 100ml or 1/2 cup
• Caster Sugar            - 100gm or 1/2 cup
• All-purpose flour     - 200g or 1 1/2 cup
• Baking Soda            - 1/4 teaspoon
• Baking Powder        - 1/2 teaspoon
• Salt                           - 1/2 teaspoon (if using salted butter omit the salt)
• Chocolate chips        - 70gm or 1/2 cup

Direction

1.     In a sauce pan heat your butter on a medium flame. Stir the butter occasionally and  when the butter starts bubbling, turn the heat down to a low medium flame and keep on stirring the butter. When it starts to caramelised and brown slightly turn off the heat and let it cook on its own. The butter should be of a slightly dark brown colour. Keep it aside and let it cool completely.

2.     Preheat your oven to 190 Celsius.

3.     Sift together flour, sugar, baking powder, baking soda and salt.

4.     In another bowl whisk the eggs, brown butter and buttermilk.

5.     Add the wet ingredients to the dry ingredients. Mix it well.

6.     Add the chocolate chips to your batter.

7.     Line your cupcake mould with cupcake liner.

8.     Fill it 2/3 with the batter.

9.     Bake it for 20 minutes or till a toothpick inserted in the middle of the cupcake comes out clean.

10. Take the muffins out and let it cool. These muffins are best serve warm.

  

🍪Happy Baking!💖

Check out my other recipes: Lemon Cookies

Tag your baked goodies: @the.dessert.bar.naphi