Brown Butter Sour Cream Spice Muffins Recipe

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These Brown Butter Sour Cream Spice Muffins taste wonderful! They make terrific breakfast or snack treats.  


– 10 tablespoons (141g) unsalted butter – 2 cups (240g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1 teaspoon ground cinnamon – 1/2 teaspoon salt – 1/2 teaspoon ground nutmeg – 1/4 teaspoon ground ginger – 1/4 teaspoon ground cardamom – 1/4 teaspoon ground allspice – 1/2 cup (100g) granulated sugar – 1/2 cup (100g) firmly packed light brown sugar – 2 large egg – 3/4 cup (170g) sour cream – 1 teaspoon vanilla extract – 12 pecan halves, for garnish – 1 to 2 teaspoons turbinado sugar or other coarse sugar, for garnish

Place butter in a medium skillet or saucepan. Butter should melt and bubble over medium heat.  

Step 1 


Continue heating, stirring regularly, until brown specks develop at the pan bottom and the butter smells nutty. Let cool slightly. Preheat oven to 350°F. Line or grease 12 regular muffin cups.  

Step 2

Mix flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, cardamom, and allspice. 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

Fill each cup 3/4 full with 3 teaspoons of batter in the preheated pan. Using a 3-tablespoon scoop makes portioning easier. Add a pecan half and a pinch of turbinado sugar to each muffin.  

Step 5

Bake muffins 14–16 minutes until a pick inserted into the centre comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack to finish.  

Step 6

Also See

Also See

Oat Muffins With Nuts And Seeds Recipe