Blackberry Muffins with Browned Butter

We’re knee deep into remodeling our house at the moment. It’s a bit hectic around here, but exciting to see things come up a little bit everyday. In the process we’ve had the opportunity to get to know the builders doing our remodel. They’ve been here everyday, working hard, outside in 100 degree weather for about a month now. I know muffins are by no means a solution to cool them off, but it’s a start to making their day a little sweeter:)

As for the muffin recipe, I’ll have to admit, it’s been over a year since I’ve actually made muffins. The whole idea to make them stemmed from me thumbing through a new cookbook and finding this amazing recipe for browned butter blueberry muffins. The only substitution I made was replacing the blueberries with blackberries. Big, fat, juicy blackberries. And that my friends, that is where the magic started. Sweet, plump and juicy blackberries, in muffins = oh my goodness. Trust me on this.

Blackberry Muffins with Browned Butter Recipe

Recipe adapted from Joy the Baker cookbook

7 tablespoons unsalted butter

1/3 cup milk

3/4 cup sugar

1 1/2 cup flour

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blackberries (or if frozen, thaw and drain off liquid)

Crumb Topping

1/2 cup flour

3 tablespoons butter, cold

3 tablespoons sugar

Place your oven rack in the upper third of your oven and preheat oven to 375 degrees Fahrenheit.
Melt and brown your butter in a small saucepan over a medium heat. Once you hear it crackle, don’t worry, it’s just the water cooking off. Stay close to your pan because it will brown and could burn quickly. Once the center starts to brown, and give off a nutty fragrance, pour browned butter into small bowl, to stop any further cooking. Set aside to cool a bit.

In a medium bowl whisk milk, eggs vanilla extract together and gradually mix in browned butter.

In a separate medium bowl, combine flour, sugar, baking powder and salt together. pour wet ingredients into the flour mixture and gently mix until combined. Gently stir in blackberries then evenly spoon batter into muffin cups.

For the crumb topping: Place all ingredients into a small bowl. Using a fork or clean fingers, mush ingredients together until crumbly. Sprinkle crumble evenly over muffin batter

Bake for 18-20 minutes, or until a toothpick comes out clean after inserted.






Print Friendly

Post a Comment

Your email is kept private. Required fields are marked *