Brown Butter Strawberry Muffins
Jun 17, 2022 22:45:18 GMT -5
Post by Honoria on Jun 17, 2022 22:45:18 GMT -5
BROWN BUTTER STRAWBERRY MUFFINS
yield 12 STANDARD-SIZE MUFFINS
prep time 20 MINUTES
cook time 22 MINUTES
total time 42 MINUTES
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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yield 12 STANDARD-SIZE MUFFINS
prep time 20 MINUTES
cook time 22 MINUTES
total time 42 MINUTES
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.
link