Print

Best Brown Butter Pumpkin Chocolate Chip Muffins Recipe (Easy!)

brown butter pumpkin chocolate chip muffins - featured image
Print Recipe

These brown butter pumpkin chocolate chip muffins with streusel topping are tender, fragrant, and packed with deep, nutty flavor from browned butter. Perfect for fall mornings or cozy gatherings, they’re a crowd-pleaser that tastes even better than the memory.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 3/4 cup semi-sweet chocolate chips
  • For the streusel topping:
  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick cooking spray.
  2. Brown the butter: Place the 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam up, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and toasty, remove it from the heat immediately. Pour it into a heat-safe bowl and let it cool for 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the browned butter, pumpkin puree, granulated sugar, and packed light brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Fold the dry ingredients into the wet: Add the dry mixture to the wet mixture in three additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. A few small lumps are fine.
  6. Fold in the chocolate chips: Gently fold in the 3/4 cup semi-sweet chocolate chips. Reserve about 2 tablespoons to sprinkle on top if desired.
  7. Make the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  8. Fill the muffin cups: Use a cookie scoop or spoon to divide the batter evenly among the 12 muffin cups. Each cup should be about 3/4 full. Sprinkle the streusel topping generously over each muffin, pressing it down lightly. Top with reserved chocolate chips if set aside.
  9. Bake for 18-22 minutes: Place the muffin tin on the middle rack. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If the streusel is browning too quickly, tent the pan loosely with aluminum foil for the last 5 minutes.
  10. Cool in the pan for 5 minutes: This allows the muffins to set. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t rush the brown butter; watch for the color change and nutty aroma. Use room temperature eggs to prevent the butter from seizing. Don’t overmix the batter. Fill muffin cups high for domed tops. Let muffins cool in the pan for 5 minutes before transferring.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip, muffins, streusel, fall, easy

Find it online: https://elaraeats.com/best-brown-butter-pumpkin-chocolate-chip-muffins-recipe-easy/