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Brown Butter Blackberry Muffins


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Rate this recipe 4.4/5 (15 Votes)


  • Muffins:
  • 7 tablespoons unsalted butter, browned and cooled
  • 1/3 cup milk
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups blackberries
  • Streusel:
  • 3 tablespoons unsalted butter, cold, sliced
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons turbinado sugar


Adapted from


Step 1

Preheat oven to 375 degrees. Line a muffin tin with baking cups.

In a medium-sized bowl, combine browned butter and milk. Stir in egg and egg yolk and vanilla extract. In a separate, large bowl, whisk together flour, brown sugar, baking powder, and salt. Stir in butter mixture, mixing until just combined. Gently fold in blackberries. Fill baking cups 2/3 of the way full.

In a small bowl, combine flour and turbinado sugar. Using your fingers, crumble in the cold butter until you’ve got a flaky mixture. Sprinkle this over the muffins, as much or as little as you prefer.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.

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