I have something a little unusual for you all today: a recipe I don’t think I’ve perfected. I’ve made it a handful of times and I’ve been improving it each time, but it still feels like it’s missing something. So, if any of you have any ideas — or if you like it the way it is — let me know!
The recipe in question is for brown sugar muffins. The goal is for brown sugar to be the primary flavor, with accents of chocolate chips, in a nice muffin form. The muffin base itself is great, and obviously it’s not hard to make chocolate chip muffins. It’s the swirl that could use some work.
I kind of fell into this recipe on a whim. I was craving some kind of muffins but I didn’t want to fall back on the standard blueberry oatmeal or lemon blueberry muffins. I also didn’t have the ingredients at the time for anything like the cinnamon roll muffins my partner loves, or the usual banana nut muffins I like.
I had also not really tried the swirl muffin technique before. That’s not a problem, though; it’s easy enough to just mix a swirl into the batter and bake, so that didn’t cause me any problems. I just feel like the flavor profile needs a little work, that’s all. So, try them out and let me know what you think!
Brown Sugar Swirl Muffins
Equipment
- Muffin Tin
- Muffin Cups
- Mixing Bowls
- Whisk
Ingredients
For the Batter
- 6 Tbsp Butter Melted
- 2 Tbsp Maple Syrup
- 1 Tsp Vanilla Extract
- 1 Egg Room temperature
- ¼ Cup Plain Yogurt Sour cream also works
- ¼ Cup Milk
- 1¼ Cup Flour
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ⅓ Cup Chocolate Chips
- ¼ Cup Mini Chocolate Chips
For the Swirl
- 6 Tbsp Brown Sugar
- 1 Tbsp Flour
- 2 Tbsp Butter Melted
Instructions
- Preheat your oven to 350℉. Line your muffin tin with cups.
- Make the swirl by mixing the brown sugar, flour, and melted butter together and set aside.
- In a bowl, whisk together the flour, baking powder, and baking soda.
- In another bowl, mix the melted butter, maple syrup, vanilla, egg, yogurt, and milk. Add this to the flour mixture and mix until almost combined (a few lumps are fine.)
- Fold in the chocolate chips.
- Spread the swirl mixture over the top of the batter without mixing it. Fold the batter 2-3 times and stop. Over-mixing ruins the swirl.
- Divide the batter into your muffin cups until they're about ¾ full.
- Bake for 20-22 minutes. Remove, let cool, and enjoy!