These Brown Butter Mixed Berry Muffins are so tender, with fresh fruit throughout and a crispy crumble topping. Perfect reason to get up in the morning!
I love sugar. But at heart I’m really a savory cook, not a baker. I love to bake, though….it just requires more concentration. And goodness knows, I adore a good muffin.
A tasty muffin only requiring one bowl and I am ALL IN. Two prep bowls? Sure, ok. But more effort than that, it better be one damn good muffin.
And these Brown Butter Mixed Berry Muffins ARE!
Fluffy, made with a lot of butter, a crispy crumble topping, and aside from the hint of fresh berries, not at all healthy. Cake-like. Still easy to make, but certainly more than my usual desired three steps. That’s okay. I’m so glad I went the extra mile.
Paul’s reaction after taking a bite was, and I quote, “Holy Count of Monte Cristo, that’s good.”
You must make a batch. And I challenge you to eat only one per day. I had to force myself to step away from the pan. I not only resisted sharing them, but when the last one was gone, I almost cried.
Other Muffins we love!
Brown Butter Mixed Berry Muffins
- 1/2 cup unsalted butter
- 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
- 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. Keep an eye on the butter. Melt and 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. Remove from heat.
- Whisk 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 and spread evenly.
- 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 18-20 minutes.
- Cool in pan on a rack for 15 minutes then remove from the pan.
- Serve warm or at room temperature.
originally from Joy The Baker