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Cozy Brown Butter Pumpkin Chocolate Chip Muffins with Easy Maple Glaze

brown butter pumpkin chocolate chip muffins - featured image
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These muffins combine nutty brown butter, spiced pumpkin batter, and melty chocolate chips, finished with a silky maple glaze for a cozy fall treat.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, browned
  • 1 cup (240 ml) pure pumpkin puree, canned or fresh-roasted
  • 1 3/4 cups (220 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175 g) semi-sweet chocolate chips
  • For the maple glaze:
  • 1/2 cup (120 ml) pure maple syrup, preferably Grade A
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Stir frequently as the butter foams, then begins to brown and smell nutty—about 5-7 minutes. Watch closely; you want a rich amber color but no black specks. Immediately pour into a heat-safe bowl to stop cooking. Let cool slightly.
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
  4. Combine wet ingredients: In the browned butter bowl, whisk in 3/4 cup packed brown sugar until dissolved. Add 2 large eggs, one at a time, beating each well. Stir in 1 cup pumpkin puree and 1 teaspoon vanilla extract until smooth.
  5. Fold wet into dry: Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined—don’t overmix. Lastly, fold in 1 cup chocolate chips evenly.
  6. Fill muffin cups about 3/4 full with batter.
  7. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Make the maple glaze: In a small bowl, whisk together 1/2 cup pure maple syrup, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Adjust consistency with water or powdered sugar as needed.
  10. Glaze the muffins by drizzling or dipping the tops. Let the glaze set for 10-15 minutes before serving.

Notes

Use a light-colored pan to brown butter to avoid burning. Do not overmix batter to keep muffins tender. Chill batter if chocolate chips sink. Cool muffins before glazing to prevent melting the glaze. Gluten-free and dairy-free substitutions available.

Nutrition

Keywords: pumpkin muffins, brown butter, chocolate chip muffins, maple glaze, fall baking, easy muffins, cozy recipe

Find it online: https://avabowls.com/cozy-brown-butter-pumpkin-chocolate-chip-muffins-with-easy-maple-glaze-recipe/