Craving the ultimate treat? One that you might be able to get away with for breakfast? Here you go!
Yields1 ServingPrep Time5 minsCook Time40 minsTotal Time45 mins
7 tablespoons unsalted butter
2/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cup unbleached AP flour
3/4 cup coconut sugar (or brown sugar)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup mini semi sweet chocolate chips
turbinado sugar for topping
1
Pre heat oven to 375 degrees Fahrenheit with the rack in the middle. Prepare a muffin pan with liners.
2
Melt butter in a small saucepan over medium heat. Watch the butter as it cooks, it will sizzle, crackle & foam. The crackling & foaming will subside and the butter will begin to brown quickly after that. Remove from heat and let the butter cool for about 20 minutes.
3
Whisk the milk, egg & vanilla & cooled butter together in a bowl. In another bowl whisk together the flour, sugar, baking powder & salt. Combine the wet & dry ingredients. Fold in the chocolate chips.
4
Spoon the muffin batter in equal portions into the cupcake pan. Bake for 18-20 minutes or until a toothpick comes out virtually crumb free.
Pre heat oven to 375 degrees Fahrenheit with the rack in the middle. Prepare a muffin pan with liners.
2
Melt butter in a small saucepan over medium heat. Watch the butter as it cooks, it will sizzle, crackle & foam. The crackling & foaming will subside and the butter will begin to brown quickly after that. Remove from heat and let the butter cool for about 20 minutes.
3
Whisk the milk, egg & vanilla & cooled butter together in a bowl. In another bowl whisk together the flour, sugar, baking powder & salt. Combine the wet & dry ingredients. Fold in the chocolate chips.
4
Spoon the muffin batter in equal portions into the cupcake pan. Bake for 18-20 minutes or until a toothpick comes out virtually crumb free.
Authoradmin
