Brown Butter Blackberry Muffins

Photo by April Q.
Adapted from thebakingrobot.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thebakingrobot.com

Ingredients

  • 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

Directions

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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