Brown Butter Strawberry Muffins are a tasty, portable breakfast or snack with fresh strawberries and rich, nutty brown butter.
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 cup (170g) chopped strawberrie– 12 strawberry slice– sanding sugar or turbinado sugar
Place butter in a large 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. Line or grease 12 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 strawberries. Fill each cup 3/4 full with 3 teaspoons of batter in the preheated pan. For easy portioning, I use a scoop.
Step 5
Add a strawberry slice and a pinch of sanding or turbinado sugar to each muffin.
Step 6
Bake muffins 18–22 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.