Name: Brown Butter Chocolate Chip Muffins
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Kid-Friendly
Ingredients: 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

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

Pre heat oven to 375 degrees Fahrenheit with the rack in the middle. Prepare a muffin pan with liners.

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.

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.

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.

Enjoy with a cold glass of milk!