The goal is to create a moist, just-sweet-enough, generously sized bakery-style muffin with plenty of rich chocolate and butter flavor and a characteristically domed top. And with a few tips, you can do just that.
Chocolate Chunks
Using chopped semisweet chocolate instead of chips yields a combination of chunks and shards of chocolate pieces. This allows for the chocolate to meld into the muffin better than chips, while also keeping some soft, melty chocolate pockets. Bar chocolate also results in zero waxiness at room temperature.Mixing Method
Mixing the chocolate in with the dry ingredients instead of folding it in at the end prevents the batter from forming too much gluten, maintaining a tender crumb.Finishing Touches
To create moist and flavorful muffins, incorporate sour cream and use nutty browned butter and lots of vanilla. Baking the muffins on a higher rack and at 400 degrees F initiates a quick rise to give them nicely domed tops.Browned Butter Chocolate Chunk Muffins
Makes 12 muffins- 2 cups (10 ounces) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 8 ounces semisweet chocolate, chopped coarse
- 16 tablespoons unsalted butter
- 1 1/4 cups (8 3/4 ounces) sugar, plus 1/4 cup sugar for sprinkling
- 2 large eggs
- 2 cups sour cream
- 4 teaspoons vanilla extract
Whisk flour, baking powder, and salt together in a medium bowl. Stir in chocolate and set aside. Melt butter in a 10-inch skillet over medium-high heat. Cook, stirring constantly with rubber spatula, until butter is dark golden brown and has a nutty aroma, 2 to 4 minutes. Transfer browned butter to a second bowl and let cool slightly, about 10 minutes.