These simple Brown Butter Strawberry Muffins have such wonderful flavor. They make a great grab-and-go breakfast or a sweet snack.
Brown Butter Strawberry Muffins
Muffins are one of the first things that come to mind when I have fresh berries for baking. Berries just lend themselves so well to mixing into a simple muffin for a sweet, fruity breakfast, brunch, or anytime treat.
These Brown Butter Strawberry Muffins aren’t your ordinary muffins, though. No, these have one thing going for them that sets them apart from the rest. There’s brown butter in these beauties. Just that one additional step adds so much rich, nutty flavor to these muffins. Combine that with plenty of strawberries, and you’ve got a real winner.
Tips for Success
- Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, spoon and sweep!
- Keep an eye on the butter. It can go from browned to burned pretty quickly. Watch for the visual and aromatic queues described in the recipe.
- Mind the muffin method. This mixing method works best to incorporate the ingredients without over-mixing. You can leave your electric mixer unplugged for these. To learn more, read The Muffin Method.
- Use frozen strawberries with caution. Fresh will give you the best results. But if you use frozen, be sure they are rinsed and dried well.
- Line or don’t line the muffin pans. I tend to use paper liners when I bake muffins to give them a little extra protection for those grab-and-go times. It’s perfectly fine to skip the liners if you want. Just keep in mind that not using liners usually yields muffins with crisper edges than you’d get if you did use liners.
- Use a scoop to portion the batter. Cookie scoops are great for portioning muffin batter. It simplifies the process and helps ensure that the muffins are all the same size so that they’ll bake more evenly.
- Add a pinch of coarse sugar. A sprinkle of coarse sugar on top of baked goods is one of my favorite little extras to add. While not required, that small addition adds some sparkle, a little crunch, and a sweet bite.
These muffins are filled with lots of chopped strawberries. For aesthetic purposes, I also like to place a strawberry slice on top of each muffin before baking. That (as well as the sprinkling of coarse sugar) is entirely optional, but it certainly dresses them up a bit.
I really, really love these muffins. They are easy to make, have lots of flavor, and are versatile enough to work for everything from breakfast to a snack. If you’ve got some strawberries just begging to get turned into really great baked goods, then give these Brown Butter Strawberry Muffins a try!
More Berry Muffins
Brown Butter Strawberry Muffins
These Brown Butter Strawberry Muffins combine fresh strawberries with the rich, nutty flavor of brown butter for a great grab-and-go breakfast or snack.
Ingredients
- 10 tablespoons (141g) unsalted butter
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) firmly packed light brown sugar
- 2 large eggs
- 3/4 cup (170g) sour cream
- 1 teaspoon vanilla extract
- 1 cup (170g) chopped strawberries
- 12 strawberry slices
- sanding sugar or turbinado sugar
Instructions
- Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
- Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Set aside to cool slightly.
- Preheat oven to 400°F. Line or grease 12 standard muffin cups.
- Whisk together the flour, baking soda, baking powder, and salt. Stir in the sugar and brown sugar. Make a well in the center of the mixture.
- Place the eggs in a small bowl and beat lightly. Add the cooled butter, sour cream, and vanilla, and stir to combine.
- Add the egg mixture to the well in the flour mixture. Stir just until combined.
- Stir in the chopped strawberries.
- Transfer the batter to the prepared pan, using about 3 tablespoons of batter to fill each cup about 3/4 full. (I like to use a scoop for easy portioning.)
- Top each muffin with a strawberry slice and sprinkle with a pinch of sanding sugar or turbinado sugar.
- Bake 18 to 22 minutes, or until a pick inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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11 Comments on “Brown Butter Strawberry Muffins”
These muffins look so delicious and perfect for weekend brunch!
It looks so delicious… I think I will cook it for our anniversary in the morning to the coffee… I hope she will like it so much and would love to spend the rest of her life with me… haha
This strawberry looks like a heart and my woman love strawberry so she will be completely mine… Thank you so much for such a beautiful recipe. I will tell you later her react) Because I am planning to hide inside of the cake a ring. I am worried that she can eat it… lol I hope everything will be okay. Take care!
OMG, I”ve been wanting to try these since I first saw the recipe. Made them this morning for breakfast and after eating at least 1 muffin worth of the batter I ate 3 more after the got cooked. These are the best dang muffins ever!
That’s wonderful, Barb! So glad you like them. 🙂
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper.
It looks so delicious… I think I will cook it for our anniversary in the morning to the coffee…
This cake looks so beautiful and mouth-watering. Strawberry is love for everyone. Amazing recipe, thanks for sharing.
I look forward to making these when I am able to gather all the ingredients. (This hasn’t always been easy when ordering my groceries as I have since mid March.) I have a very odd question that may allow me to make them today. Can you tell me what sort of results I could expect from a recipe if I substituted cream cheese for sour cream?
Hi, Miranda. Cream cheese and sour cream will affect the texture and flavor differently. Think of the consistency of each and that will tell you a lot about what each would do to the batter. Also, cream cheese would need to be beaten, so it’s not a great addition to a recipe that follows the muffin method. You’ll get a more cake-like muffin with that creaming method. If you have a thick yogurt on-hand, that would be a good substitute for the sour cream. Otherwise, take a look at something like these Coconut Cream Cheese Oat Muffins for a cream cheese-based muffin that is made with the creaming method.
I just had to comment and say I made these muffins dairy and egg free (my daughter is allergic to both) and they turned out AMAZING. Seriously, the best muffins I’ve ever had vegan or not! For the eggs I used 2Tbs of Ground Flax Seed Mixed with 5Tbs of warm water, let sit for a few minutes to thicken. For the butter I used Country Crock Plant Butter Sticks. For the Sour Cream I swapped Kite Hill Plain Unsweetened Yogurt. I’m telling you, no one would know these were vegan! Thank you so much for the amazing recipe!
I’m glad you liked them, Christina!