Browned Butter Blueberry Muffins with Streusel

This was the recipe that introduced me to the magic of browned butter. It's an additional step that makes a huge impact to the taste. Essentially, you'll melt the butter in a sauce-pan until you see browned bits appear. After cooling, the butter is added to the batter. The result is a deeper, caramel taste to the muffin.

There's no going back once you try this recipe, especially since the browned butter adds a surprising kick to the taste. That plus the crispiness of the streusel and fluffy texture is a heavenly combination. I'd recommend resisting the temptation to eat these while piping hot and to wait to serve these muffins at room temperature after cooling.  The dark, nutty taste of the browned butter is more prominent when these muffins are cooled and adds a nice contrast to the juicy blueberries inside and the browned streusel topping.

Browned Butter Blueberry Muffins with Streusel

Adapted from JoytheBaker

Yield: 12 Muffins

7 Tb unsalted butter
1/3 cup milk
1 egg
1 egg yolk
1 tsp vanilla extract
1.5 cups all-purpose flour
0.75 cup sugar
1.5 tsp baking powder
0.75 tsp salt
2 cups blueberries

Streusel Topping
3 Tbs cold, unsalted butter (cubed)
0.5 cup all-purpose flour
3.5 Tb sugar

1.) Preheat oven to 375 degrees F.

2.) Melt unsalted butter on medium heat until brown bits appear. Remove saucepan from heat and let cool.

3.) In a medium-sized bowl, whisk egg, egg yolk, milk and vanilla together. Add cooled brown butter to this mixture.

4.) Combine dry ingredients (flour, sugar, baking powder and salt) in a separate medium bowl.

5.) Add wet ingredients to dry ingredients and stir until just combined.

6.) Gently fold in blueberries.

7.) Line a muffin tin and divide batter into the cups.

8.) Bake for 18-20 minutes or until toothpick inserted into center comes out clean.

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