I believe one of the greatest smells in the world is melted butter. Melted butter for lobster. Garlic and butter. The Chex mix concoction with Worcestershire smell sends me over the moon. Ok, I can give you many reasons why melted butter smells amazing. These muffins will be the only one from now on. That is why I made these muffins.
This recipe comes from Joy the Baker. Joy the Baker is an amazing baker who has fantastic ideas. Her cookbook is one of my favorites. It’s like she crawled into my head and plucked out every one of my favorite things. This isn’t the first recipe I made of hers. Please see the link below to check out the others and give her blog a checking out. In the “Joy the Baker” cookbook the original recipe is called “Browned Butter Blueberry Muffins”. I had blackberries on hand so that is what I decided to use.
Ok, so I admit, I have never browned butter before. So I was a bit nervous. It does take constant attention to your stove because it the process can go from perfect to gross in a matter of seconds. So make sure no one is bothering you. You’ve gone to the bathroom and fed everyone before you start this recipe. Don’t let this deter you from making these. It is all easy
after the butter is finished. Once you smell these muffins baking in your house, you will thank me for helping you push your limits.
Please give these a try! Enjoy!
Here is the link to Joy the Baker
Browned Butter Blackberry Muffins
For the muffins
7 tablespoons butter
1/3 cup milk
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups blackberries or blueberries
For the topping
3 tablespoons butter, cold
1/2 cup all-purpose flour
3 tablespoons granulated sugar.
1. Preheat oven to 375.
2. Line a 12 cup muffin tin with papers or spray with pan spray.
3. Make the brown butter. In a small sauce pan on medium heat, melt the butter. The butter will start to crackle and pop. This sound is the water being cooked out of the butter. Once this sounds subsides, don’t walk away! Remove the butter from the heat when it turns a medium brown color. Transfer it to a bowl to stop the cooking process. If the butter is left in the pan it will continue to cook and not turn out. Once you make the butter set it aside and keep working on the recipe.
4, Whisk the milk, egg, yolk, and vanilla until combined. Add the brown butter and stir to combine.
5. In a medium sized bowl whisk together the flour, sugar, baking powder and salt.
6. Add milk mixture all at once to the flour mixture and stir gently to combine. Gently fold in the berries.
7. Start making the topping. In a small bowl combine the flour, sugar and butter. Rub the butter between your fingers until the mixture looks like crumbs.
8. Portion out the batter in the muffin tin. Sprinkle each muffin with topping.
9. Bake for 20-25 minutes, until golden and crisp and skewer is inserted in the middle of the muffin comes out clean.
10 Let muffins cool in pan for 15 minutes on a rack.
11. Serve warm or at room temperature.