No one will believe you made these rich, buttery, chocolate-studded muffins at home
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!
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 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.
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 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