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
Ingredients
- 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
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. 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.
Nutrition
Other Notes
originally from Joy The Baker
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.
Janet – Yes, aren’t these wonderful? I think many different fruit combos would work here, and I love that you tried them with peaches. Thanks so much for coming over to let me know!
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.
Alicia – Actually, I’m starting to think it’s unfair that I DO bake. My bathing suit isn’t looking so hot anymore.
Greg – Oh, if you only knew ;-)
Baking makes you twinkle? I learn something new about you every time I visit! GREG
OMG, my mouth is watering. I am a terrible baker too. It’s unfair, so so unfair ;)
Joanne – How is this possible? Are all the oven repair men taking a break? Or overloaded with other work orders? Or is it too expensive to have fixed? This is wrong. Wrong, I tell ya!!
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.
Dani – thanks for all the RTs and love. You’re the best!
Debbi – No doubt, right? Brown butter=heaven. Thanks for coming by…crack up every time I see your blog name. Love it!
Jude – I have nothing against the packaged goods, you know. But these? On a whole other playing field. Not even in the same atmosphere.
Rachel – I love ATK, but ya, sometimes their recipes are way too involved. I only wish I could spend all day in the kitchen creating.
Dad – Oooh, you’re onto something. Give the kids a muffin and I can have quiet. What will that get me…2 minutes? I’ll take it. They did love these. But of course – I mention the cake-like part, right?
Jen – LOL. Love you.
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*