Jumbo Brown Butter Chocolate Chip Muffins

Jumbo Bakery-Style Brown Butter Chocolate Chip Muffins

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There is just something about a giant bakery-style chocolate chip muffin, especially when it’s served warm and the chocolate is still a little melty. These Jumbo Brown Butter Chocolate Chip Muffins have tall golden tops, soft centers, plenty of chocolate, and that little bit of crunch on top that makes a bakery muffin so good.

Browning the butter is the extra step that makes these worth making. It adds a rich, slightly nutty flavor that pairs perfectly with vanilla and chocolate without making the recipe complicated. I also use Greek yogurt and a little avocado oil to keep the muffins soft and moist, even after the first day. They’re definitely best served warm, though—a quick reheat makes the chocolate gooey again and brings them right back to that fresh-from-the-oven texture.

Ingredients

For the Muffins

• ½ cup (113g) unsalted butter
• 300g all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 cup (225g) plain Greek yogurt
• ¼ cup avocado oil
• ⅓ cup milk
• 1½ cups semi-sweet chocolate chips or chocolate chunks, plus more for topping
• 2 tablespoons coarse or turbinado sugar, for topping
• Flaky sea salt, optional

Main Ingredient Breakdown

Brown Butter

Brown butter is the ingredient that makes these chocolate chip muffins taste a little more special. Cooking the butter until the milk solids become golden and toasted creates a rich, nutty flavor that works so well with chocolate.

Greek Yogurt

Greek yogurt adds moisture and gives the muffins a soft, tender crumb without making them overly heavy. I use 225 grams so it’s easy to get the same result every time.

Avocado Oil

This is important! Brown butter brings tons of flavor, but browning butter also cooks off some of its water. A small amount of avocado oil helps the muffins stay softer and more moist after the first day.

Chocolate Chips

You can use semi-sweet chocolate chips, chunks, or a combination of both. I love using regular chocolate chips throughout the batter and pressing a few larger chunks into the tops for that bakery-style look.

Coarse Sugar

Don’t skip the sugar on top. It gives the muffins that slightly crisp, sugary bakery top that contrasts perfectly with the soft center.

Instructions

Brown the Butter

Add the butter to a light-colored saucepan over medium heat. Cook, swirling occasionally, as the butter melts and begins to foam.

Continue cooking until you see golden brown bits forming at the bottom and the butter smells toasted and nutty, about 5–7 minutes.

Immediately pour the brown butter, including all of those flavorful brown bits, into a large mixing bowl. Let it cool for about 10–15 minutes.

Make the Muffin Batter

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the granulated sugar and brown sugar to the cooled brown butter and whisk together.

Whisk in the eggs and vanilla, followed by the Greek yogurt, avocado oil, and milk.

Add the dry ingredients to the wet ingredients and gently fold everything together with a spatula until almost combined.

Fold in the chocolate chips. Stop mixing as soon as you no longer see streaks of flour. The batter will be very thick—this is exactly what you want.

Fill and Rest

Divide the batter between 6 greased or lined jumbo muffin cups. The cups should be almost completely full, with the batter slightly mounded in the center.

Let the portioned batter rest at room temperature for 20 minutes.

Meanwhile, preheat the oven to 425°F.

Right before baking, press additional chocolate chips or chunks into the tops and sprinkle generously with coarse sugar.

Bake

Bake at 425°F for 5 minutes.

Without opening the oven door, reduce the temperature to 350°F and continue baking for approximately 22–25 minutes, or until the muffins are golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a cooling rack.

Add a tiny sprinkle of flaky sea salt while they’re still warm, if desired.

Tips for the Best Bakery-Style Muffins

Don’t overmix the batter. Once the flour goes in, fold everything together just until combined. Overmixing can make muffins dense or tough.

Expect a thick batter. This isn’t a pourable muffin batter. It should be thick enough to scoop and mound in the muffin cups.

Let the batter rest. That 20-minute rest allows the flour to hydrate and helps create taller bakery-style muffin tops.

Start with high heat. The initial 425°F oven temperature encourages a quick rise. Lowering the temperature to 350°F allows the large muffins to finish baking through without overcooking the centers.

Don’t overbake them. A toothpick doesn’t need to be completely clean. A few moist crumbs are exactly what you’re looking for.

Serve them warm. These are at their absolute best slightly warm, when the centers are soft and the chocolate is melty.

How to Store Chocolate Chip Muffins

Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days.

Because these are best warm, I recommend reheating an individual muffin in the microwave for about 10–15 seconds before eating. It softens the crumb and gets those chocolate chips melty again.

If your muffins are especially large, they may need a few additional seconds.

Can You Freeze Chocolate Chip Muffins?

Yes! These muffins freeze really well, which is especially helpful since they’re jumbo.

Allow the muffins to cool completely, then individually wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or airtight container and freeze for up to 3 months.

Let a frozen muffin thaw overnight at room temperature or in the refrigerator. Once thawed, warm it briefly in the microwave before serving.

You can also microwave a frozen muffin in short intervals until warmed through, although I prefer thawing first for the best texture.

Frequently Asked Questions

Can I make these in a regular muffin pan?

Yes. You’ll get more muffins and will need to shorten the baking time considerably. Keep an eye on them after lowering the oven temperature since standard muffins will cook much faster than jumbo muffins.

Why do you brown the butter?

Browning the butter cooks the milk solids until they’re toasted, giving the muffins a deeper, almost caramel-like, nutty flavor. It’s a simple way to make a classic chocolate chip muffin taste much more bakery-style.

Why do you add avocado oil if you’re already using butter?

The brown butter is primarily there for flavor, while the avocado oil helps the muffins retain moisture. The combination gives you the flavor of butter with the softer texture and better keeping quality that oil provides.

Can I use a different oil?

Yes. Any mild, neutral-tasting oil should work. I would avoid strongly flavored oils that could compete with the brown butter and vanilla.

Can I use milk chocolate chips?

Absolutely. Semi-sweet keeps the muffins from becoming overly sweet, but milk chocolate, dark chocolate, or a combination will all work.

Why did my muffins deflate slightly after baking?

A little settling is normal with large, dramatically domed muffins. The initial high oven temperature creates a quick burst of oven spring. As the muffins cool, the tops may settle slightly while still maintaining their bakery-style dome.

Are these muffins better warm?

Definitely. You can eat them at room temperature, but I think they’re so much better slightly warm. Even the next day, 10–15 seconds in the microwave makes the center soft again and gives you those warm, melty pockets of chocolate.