BBBB (Brown Butter Berry Buttermilk) Muffins
Hi everyone! It’s Emily, here to share another guest post. Muffins are tricky little things. They are essentially unfrosted cupcakes. Yet somehow, they have been fooling moms and dads for decades that they are a breakfast food. Now, I have no problems with this. Sometimes it seems like I am on personal quest to set the world record for most cake consumed in a lifetime. The real reason I exercise is to make more room for cake in my life so as to achieve this goal. Cake is my main food group and I would like to thank muffins for being a part of it. When coming up with this recipe, I did try to make these muffins more ‘breakfasty’ for those of you into that sort of thing. I threw in a little whole-wheat flour, cut back on the sugar, and threw in a ton of fruit. And, sticking with my #1 baking philosophy, anything can be improved by brown butter. This imparts a warm, nutty flavor that pairs wonderfully with the freshness of the tart berries.
1 1/2 c. all-purpose flour
1 1/2 c. whole-wheat flour
2/3 c. raw sugar
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs, at room temperature
1 1/2 c. buttermilk, at room temperature
1 1/2 T. milk, at room temperature
8 T. (1 stick) butter, browned and cooled (see note below*)
1 1/2 c. berries of your choice, fresh or frozen, do not thaw (I used a frozen berry mix)
Preheat oven to 375 degrees and grease a twelve-cup muffin tin. I find that doing this rather than using muffin liners yields a more golden and puffy muffin.
Combine the all-purpose flour, whole-wheat flour, raw sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk together the eggs, buttermilk, and milk. Fold this mixture into the dry ingredients until just combined. Fold in the brown butter. Gently fold in the berries. Be careful not to overmix or you will have tough muffins.
Using a 1/3 c. measuring cup, divide the batter evenly in the muffin tin. If you wanted to top with sanding sugar or streusel, now is the time. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Cool the muffins in the pan for 10 minutes before moving them to a wire rack to cool completely. Muffins will keep in an airtight container for a week. I like to keep them in the freezer, take one out before going to bed, and enjoy in the morning.
*To brown the butter – Cut the butter into chunks and melt in a medium skillet over medium heat. A light bottomed skillet is better, but not necessary. Swirl the pan occasionally. The butter will foam and make popping noises. This is normal. Keep a close eye on the butter and continue to swirl, you do not want the butter to burn. It will start to smell nutty, and brown bits will begin to appear on the bottom of the pan. Once the bits take on an amber color, remove the pan from the stove and immediately pour it into a bowl, bits included. Allow it to cool.