Crazy tender muffins, tall and domed with warm, cozy flavors of brown butter and cinnamon. This one bowl brown butter muffin recipe is so simple & you only need a whisk!
I am absolutely, utterly, crazy for these muffins. I cannot get over how easy the are to make. You don’t need a mixer, there’s no beating butter and sugar! Speaking of butter, it’s BROWN butter baby and it brings the best flavor to the muffin base. Third, once you’ve just literally whisked everything together in a bowl, you set it in the fridge and voila – you wake up and toss them in the oven and they’re ready for breakfast in 20. Before this, I could only dream such a recipe was possible.
Also, in case you are looking at me funny wondering why I’m giving you the option for a berry *or* chocolate chips; the answer is I initially started out creating these as a blueberry brown butter muffin but I was so enamored with the muffin itself I made them (the third or fourth time, idk) with chocolate chips (for *research* ok… which actually means I wanted to see if they would taste like a brown butter chocolate chip cookie and yes they do and it’s amazing) and I was (one) bowled over.
And now I don’t know which is better but I’m guessing for you it’s going to be a mood thing: do I want my most delicious muffins ever to have dark chocolate chips or warm bursting blueberries? You do you babe.
Butter: Cold is fine, try not to use salted and if you must then use only a pinch of salt.
Sugar: Both granulated and brown sugar work; if using chocolate chips I’d definitely recommend the brown over white as it’ll be more akin in taste to a chocolate chip cookie (always welcome!).
Flour: I’ve tried these with all purpose flour, a mix of ap and oat flour and a mix of whole wheat and cake flour and all worked out well. If you wanted to make them heartier and add whole wheat (use white whole wheat) and only substitute 130g of the flour so you’ll still have 130g ap which will help them stay soft and moist.
Buttermilk or Kefir: Either will work here. Use plain kefir or vanilla.
Egg: I’d venture these *could* be made with a flax egg but I can’t say for sure until I tried it. If someone does, be sure to leave a comment so I can update!
Add-ins: I’ve made these with blueberries and chocolate chips and couldn’t tell you which I liked better, each had its own charm. Blueberries gave a nice pop of sharp berry, the chocolate chips soul-warming in that way only they can be. What else could work? Raspberries would be great as well as some nuts.
Don’t overmix the batter: An overmixed batter causes more gluten to develop, this happens after the flour has been added. Do your best to use swift moves to incorporate as much of the flour without over mixing.
Chill the batter: I usually make my muffin batter the night before and chill it in the fridge overnight. The batter is very thick in the morning, almost like a cookie dough – fret not, they will bake up into perfectly moist and soft muffins.
Bake muffins with spaces between them: this will give you those high rise domes like the ones sold in bakeries. This is harder to do with a jumbo muffin pan but very easy in a standard 12 cup muffin tin: simply line it so you have every other cup filled. Each pan will carry only 6 muffins.
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