These tender, gooey chocolate chip muffins feature deep caramel notes from browned butter and a perfect balance of chewy exterior with a custardy center. Made with 70% cocoa chocolate chunks and buttermilk for a rich, moist texture.
2 cups all-purpose flour
¾ cup brown sugar, packed
½ cup butter
1 cup chopped chocolate (70% cocoa)
2 large eggs
1 ¼ cups buttermilk
Sift flour, baking soda, and salt into a bowl
Melt and brown butter in a skillet
Whisk in brown sugar until light and fluffy
Add eggs one at a time with thorough mixing
Incorporate buttermilk in 2 batches alternating with dry ingredients
Spoon ⅓ cup batter into paper-lined muffin cups
Add 2 tablespoons chocolate chunks to each
Bake at 375°F (190°C) for 15-17 minutes
Cool in pan 5 minutes before transferring
Use firm ½” chocolate chunks
Do not overmix after adding flour
Check oven temperature with a thermometer
Substitute palm sugar for brown sugar
Chill dough 30 minutes for better texture