Brown Butter Sour Cream Spice Muffins are a delightful combination of spices and brown butter. These may very well become your favorite muffins!
There’s something so comforting about baked goods with plenty of spices. Something magical happens when cinnamon, nutmeg, and their friends show up for the baking party. From the flavor to the aroma, those kinds of baked goods just make me want to curl up with a cozy blanket and dig in!
These Brown Butter Sour Cream Spice Muffins are a simple celebration of your favorite blend of spices. They mix quickly and easily with ingredients you’re likely already to have in your kitchen. Combined with brown butter to add a nutty flavor and just the right amount of sweetness, these muffins are absolutely delightful.
The blend of spices in this recipe is one of my favorites. If you have a favorite blend, feel free to use that instead. Just use about the same total amount of spice in the recipe. I most often use Vietnamese cinnamon, which has a stronger flavor than other cinnamons. If you’re using a different kind but like big cinnamon flavor, just add a pinch more.
At first glance, these are some fairly, well, beige muffins. For a little aesthetic interest, I like to top each with a pecan half. It makes them a little prettier and, of course, adds a bit more flavor plus a little crunch. They’re optional, too, if you prefer to bake without nuts.
I also sprinkle turbinado sugar on top for a little sparkle and an extra bite of sweetness. Turbinado sugar is a less refined sugar that has a coarse texture and a brown color. I often use it as I would sanding sugar to sprinkle on top of baked goods. Either white sanding sugar or turbinado sugar will work just fine. I just prefer turbinado in this case because of the color.
These muffins are so soft and flavorful. They were an instant favorite with us. While they conjure thoughts of cool fall and winter days, I’d happily eat these any time of year. And I 100% plan to do that often!