Brown Butter Coconut Pecan Muffins are a quick and easy way to enjoy great flavours.
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 egg– 3/4 cup (170g) sour cream– 1 teaspoon vanilla extract– 1/2 cup (60g) chopped pecan– 1/2 cup (43g) sweetened shredded coconut– sanding sugar or turbinado sugar, optional
Place butter in a medium skillet or saucepan. Butter should melt and bubble over medium heat.
Step 1
INSTRUCTIONS
Cook, stirring regularly, until brown specks develop at the bottom of the pan and the butter smells nutty. Let cool slightly.
Step 2
Preheat oven to 400°F. Grease or line 18 regular muffin cups. Mix flour, baking soda, powder, and salt. Mix in sugar and brown sugar. Make a well in the mixture.
Step 3
Beat eggs lightly in a small bowl. Stir in cooled butter, sour cream, and vanilla. Fill the flour well with egg mixture. Mix briefly.
Step 4
Mix in chopped pecans and coconut. Fill each cup 3/4 full with 3 teaspoons of batter in the prepared pans. Using a 3-tablespoon scoop makes portioning easier.
Step 5
A pinch of sanding or turbinado sugar on each muffin. Bake muffins 18–22 minutes until a pick inserted into the centre comes out clean.
Step 6
Cool for 10 minutes in the pan before transferring to a wire rack to finish.