Brown Butter Mixed Berry Muffins
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!
Servings: 12
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.
Notes
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.
Nutrition
Calories: 252kcal · Carbohydrates: 35g · Protein: 4g · Fat: 11g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.4g · Cholesterol: 57mg · Sodium: 162mg · Potassium: 123mg · Fiber: 2g · Sugar: 18g · Vitamin A: 361IU · Vitamin C: 4mg · Calcium: 44mg · Iron: 1mg