Looks like my girls are developing a taste for baking, so when they asked if we could bake something together I thought it would be a good idea to make some muffins for their lunch boxes. For me, this meant the muffins would have to be healthy, for my girls, it meant that there would have to be some chocolate chips in them.
After some searching on the web for a chocolate chip muffin recipe, I found this simple recipe from Joy of Baking. I’ve been wanting to try baking with browned butter so I adapted her recipe to include browned butter and whole wheat flour and reduced the sugar content. And so my girls and I made these Browned Butter Whole Wheat Chocolate Chip Muffins. The kitchen always gets a
bit lot messier when working with my girls but we have lots of fun. We each sampled a muffin and came to the conclusion that they were delicious! The flavour of the browned butter really came through in these muffins and added a nice nutty flavour.
Browned Butter Whole Wheat Chocolate Chip Muffins
- 2 cups whole wheat pastry flour
- 1/2 cup packed brown sugar
- 2-1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 3/4 cup milk
- 2 eggs lightly whisked
- 1 tsp. pure vanilla extract
- 1 cup mini semi-sweet chocolate chips or regular
Place a rack in the centre of your oven and preheat oven to 375ºF.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt. Stir in the chocolate chips.
In a separate bowl, whisk together the milk, eggs and vanilla.
Add the wet mixture and the melted and cooled browned butter to the dry ingredients and mix until just combined. Don't over-mix the batter or you will have tough muffins.
Evenly spoon the batter into the greased or paper-lined muffin cups filling almost to the edge of the muffin cups.
Bake until a toothpick inserted in the centre of the muffin comes out clean about 18-20 minutes.
Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool completely.
Muffins can be stored in an airtight container for up to 3 days or frozen for later consumption.