Brown Butter Coconut Pecan Muffins
Jun 3, 2019 0:55:14 GMT -5
Post by bloodbought on Jun 3, 2019 0:55:14 GMT -5
BROWN BUTTER COCONUT PECAN MUFFINS
Yield: 18 standard muffins
Prep Time: 20 minutes
Cook Time: 22 minutes
Brown Butter Coconut Pecan Muffins feature wonderful flavors in a quick and easy muffin!
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
1/2 cup (60g) chopped pecans
1/2 cup (43g) sweetened shredded coconut
sanding sugar or turbinado sugar, optional
DIRECTIONS:
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 18 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 pecans and coconut.
Transfer the batter to the prepared pans, using about 3 tablespoons of batter to fill each cup about 3/4 full. (I like to use a 3-tablespoon scoop for easy portioning.)
Sprinkle each muffin 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.
link
Yield: 18 standard muffins
Prep Time: 20 minutes
Cook Time: 22 minutes
Brown Butter Coconut Pecan Muffins feature wonderful flavors in a quick and easy muffin!
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
1/2 cup (60g) chopped pecans
1/2 cup (43g) sweetened shredded coconut
sanding sugar or turbinado sugar, optional
DIRECTIONS:
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 18 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 pecans and coconut.
Transfer the batter to the prepared pans, using about 3 tablespoons of batter to fill each cup about 3/4 full. (I like to use a 3-tablespoon scoop for easy portioning.)
Sprinkle each muffin 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.
link