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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 (141 g) unsalted butter
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 3/4 cup (170 g) sour cream
- 1 teaspoon vanilla extract
- 1 cup (170 g) chopped strawberries
- 12 strawberry slices
- sanding sugar or turbinado sugar
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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 (200°C). 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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