These Brown Butter Mixed Berry Muffins are so tender, with a buttery nutty flavor, fresh fruit throughout, and a crispy crumble topping. Perfect reason to get up in the morning!
More mixed berry recipes include our Berry Crumble Bars, Mini Berry Galettes, and Berry Fruit Fool.
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Mixed Berry Muffins with Brown Butter
I adore a good easy muffin, especially one that only requires a single bowl. Two prep bowls? Sure, fine. But more effort than that, it better be one damn good muffin. And these Brown Butter Mixed Berry Muffins ARE!
Made with butter that cooks down until caramelized and nutty, a mixture of berries, and a streusel topping, these have an ultra tender texture and incredible complex flavor. More than my usual desired three steps, but still easy and so worth the extra mile. As my husband would say, “Holy Count of Monte Cristo, that’s good.”
Ingredients Needed
You only need a handful of pantry items to make this mixed berry muffin recipe.
(Don’t miss the detailed printable recipe card below for measurements.)
- Unsalted butter – This is cooked down slowly past its melting point until it caramelizes, giving it a nutty flavor and golden color. It adds so much amazing flavor to these muffins and contributes to the moist crumb.
- Whole milk – Makes these muffins extra tender.
- Eggs – Provides structure to the batter.
- Vanilla extract – For extra flavor.
- All-purpose flour – Make sure you spoon and level the flour, don’t scoop. This helps prevent excess flour, which can results in a dry crumbly muffin.
- Granulated sugar – For some sweetness.
- Baking powder – Helps the muffins rise.
- Salt – For flavor and to balance out the sweetness.
- Berries – A combination of blueberries and raspberries.
- Crumble topping – Flour, cold unsalted butter, and sugar.
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How to Make Brown Butter Mix Berry Muffins
These brown butter muffins are very easy to make in just a few simple steps.
(Don’t miss the detailed printable recipe card below for measurements.)
- Make the brown butter. Melt cubed butter in a small saucepan over medium heat. Cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. About 5 minutes. Keep a close eye and stir constantly. Remove from heat and pour into a heatproof bowl to stop the cooking process. (See tips below!)
- Combine wet ingredients. Whisk milk, eggs, and vanilla until combined. Add the brown butter and stir to combine.
- Combine dry ingredients. Whisk together the flour, sugar, baking powder, salt.
- Combine wet and dry ingredients. Add butter-milk mixture to the bowl with flour mixture and stir to combine (do not over mix.) Fold in the berries.
- Divide batter. Evenly divide the batter between 12 paper-lined muffin cups filling about 3/4 full.
- Make the crumble topping. In a small mixing bowl, combine flour, cubed cold butter, and sugar and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
- Bake. Bake on the center rack at 375F for 17-20 minutes or until a tester comes out clean. Remove from oven and allow to cool for several minutes. Eat and enjoy!
Tips for Success
- Brown butter can burn! The difference between glorious brown butter and bitter burnt butter can happen in a matter of seconds. Keep your eye on it, don’t walk away, and keep stirring. If possible, use a light-colored pan, which helps see exactly when the butter has browned. Once browned, immediately remove from the heat and pour into a heatproof bowl. If you leave it in the pan, it will continue to cook.
- If using frozen berries, do not thaw. Dust with a little flour to prevent them from sinking to the bottom of the batter as they bake.
- Gently fold, don’t stir. Gently fold wet and dry ingredients together for tender texture.
- Don’t over mix! It can make your muffins tough.
- Don’t over-bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot!) You want barely moist crumbs, no wet batter.
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Proper Storage
- Counter and Fridge. The muffins will remain soft at room temperature for a couple days or fridge for a week, stored in an airtight container large enough to accommodate in a single layer without squishing them. If you need to stack them, separate each layer with a sheet of parchment paper.
- Freeze. Allow to cool completely and place in a freezer-safe bag. They freeze well up to 2 months. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.
More Fantastic Muffin Recipes:
- Morning Glory Muffins
- Pumpkin Spice Muffins (only 4 ingredients!)
- Banana Bread Muffins
- Easy Banana Muffins
- Snickerdoodle Muffins
- Blueberry Muffins
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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Brown Butter Mixed Berry Muffins
Ingredients
- 1/2 cup unsalted butter , cut into cubes
- 1/3 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 & 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
For the Topping
- 2 tablespoons cold, unsalted butter , cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 3 & 1/2 tablespoons granulated sugar
Instructions
- Put a rack in the center of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.
- Melt butter in a small saucepan over medium heat. Cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. About 5 minutes. Keep a close eye, don't walk away, and keep stirring. Remove from heat and pour into a heatproof bowl to prevent cooking further. (See note below.)
- Whisk together milk, eggs, and vanilla until combined. Add the brown butter and stir to combine.
- Whisk together flour, sugar, baking powder and salt in a medium bowl. Add butter mixture all at once and stir gently to combine.
- Gently but thoroughly fold in the berries. Don’t over mix.
- Divide the batter among muffin cups about 3/4 full.
- To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
- Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 17-20 minutes.
- Cool in pan on a rack for 10 minutes then remove from the pan. Serve warm or at room temperature.
Have not tried yet, looking forward to them! What substitutes can be used for the eggs?
I’ve only made and tested this recipe as written, sorry.
Yum! I made them with blueberries and peaches and thought they were scrumptious.
I bet the brown butter in these is amazing! Your picture is making me hungry!
Love the nuttiness of brown butter. I’m sipping a cup of tea with them right now.
Made these for my daughters. Great recipe.
I’m not much of a baker but had great success with these muffins. Exactly as described and we loved them.
I’m crying because you live 3,000 miles away and thus I can’t come and steal and/or borrow and/or devour one from your countertop (because you and I both know you are baking another batch). These are SO getting made when my oven is fixed.
I also did cry today because the oven is still not fixed. I’m totally serious.
I’m sorry…were you saying something? I was too busy drooling….
They look scruptioulitious, and I have to wait until Mom gets a twinkle in her eye. For you, it must be a twinkle because everything else gives you a twitch. Two years from now= kids occupied = what are they up to?
I had a Aunt Betty once, and she used to make these. I remember it well ’cause we all used to say, “Betty’s baking a big batch of brown butter mixed berry muffins,” and then she’d shove one in our mouths to shut us up.
So, are you bringing us some? When? How many? Cumbled, please.
That would be CRUMBLED, not cumbled. Wow I nee some coffee!
Browned butter? Can I get a YES PLEASE?? And bravo on the cumbled topping…a must! Compared to the lemon blueberry muffins from America’s Test Kitchen, these muffins are going to be a snap to make! Thanks Amy!! I can’t wait to try these! And yes I used all exclamation points in this post!! !!!
Here in the corporate world of Packaged Foods, the muffin mixes just don’t cut it and this recipe looks easy enough for me to tackle. No mixer needed! Can’t wait to try it.
I love anything with browned butter. The first time I learned that, I totally fell in love. These look amazing, yet completely dangerous!!
Ooooh! Yum! I can’t wait to try these. My grandkids LOVE when grandma makes them muffins. Thanks, Amy! I hope you’re having a good week, sweetheart. *Hugs*