Wednesday, July 10, 2013

Browned Butter Chocolate Chip Muffins

Sometimes, when things get hard, luck comes through and smooths over some things.

Laptop not working (i.e., dog knocked over a cup of coffee?) Turns out some parts were covered, so your computer now is mostly fixed (though technically a desktop now).

Driver's license lost in the woods during a race? Turns out the race director found it and returned it, so you don't have to hassle with the DMV while out of state.

Good things always come in threes... I'm waiting...

In the meantime, pay it forward. These muffins are little, delicious nuggets of good karma. Nutty brown butter meets deep, dark chocolate chips, with a crunchy sugar topping. Possibly better than any thank you note I could write.

The tech who fixed my computer? My hero-- have some muffins.

The race director who found my license and returned it? Needs a cape... or a half dozen treats.

I have a few left... who will be lucky enough to get these?

Get lucky. Make muffins.

Browned Butter Chocolate Chip Muffins

Adapted from the Joy the Baker Cookbook

8 tablespoons unsalted butter
1/3 cup almondmilk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup miniature chocolate chips (I used semisweet)
Sanding sugar

Preheat oven to 350F. Place muffin liners in a 12-muffin tin and set aside.

Melt butter in a small saucepan over medium heat. Swirl butter occasionally, and listen for crackling. Remove butter from heat when solids become a light brown color and butter starts to smell nutty. Pour into a heatproof bowl to stop the cooking.

In the stand of a mixer fitted with a whisk attachment, whisk together the almond milk, egg, egg yolk,and vanilla. Add butter and mix.

In a separate bowl, whisk together the flour, sugar, salt, and baking powder. Slowly add in to butter mixture, and stir until combined. Fold in chocolate chips.

Fill muffin cups 3/4 of the way full. Top with sanding sugar, and bake for 20 minutes, or until golden brown. Remove from oven, allow to cool for 15  minutes, and serve with a cold cup of iced coffee.

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