Ooh these muffins are something else! Perfectly moist (is this an acceptable time to use that description?) and nutty, bursting with blackberries, these muffins would be a great addition to a Mother’s Day brunch or any weekend breakfast!
The secret is in the butter
What in the world is brown butter? Brown butter is also known as beurre noisette in French cooking where it is used often in everything from vegetables to pastries. Put simply, it’s just butter that has been warmed over low heat until the milk solids darken and fall to the bottom of the pan. It is deliciously aromatic with a nutty, caramel-y taste and smell.
It’s not at all hard to make, but does require a watchful eye as it can turn from a beautiful dark amber to a burnt mess in a matter of seconds. Make sure to get all the toasted pieces from the pan into the batter, that’s where a lot of flavor is!
How to Make Brown Butter
We’re using a full stick (half a cup) of butter in this recipe. Cut the stick in chunks and place it in a small skillet over medium low heat. It will melt like normal, and then it will begin to foam. Lower the heat if it’s splattering or bubbling too much. As it foams you will see the milk solids float to the top. Keep it on the heat for a few more minutes and you will see the butter start to turn a light amber color. It should start to smell nice and toasty at this point as well.
This is when you need to keep a very close eye on the pan. The solids will start to drop to the bottom of the pan and turn dark brown. Once you see a good amount of toasted solids around the pan, remove the pan from the heat and immediately transfer the butter to a glass dish. If you leave it in the pan even with the heat turned off it will continue to cook and could burn.
The rest of the recipe comes together mostly like a standard muffin recipe. We’re using all purpose flour, baking soda and baking powder for extra lift, and a bit of salt for the dry ingredients. Plus a bit of cinnamon for more warmth. The wet ingredients include brown butter, eggs, milk, Greek yogurt, and a mix of white and brown sugar for a hint of sweetness.
Once the batter is combined, gently fold in blackberries and dish out into 12 muffin cups. We’re going to bake them at 425 for five minutes, then lower the temperature to 375 for the remaining cooking time. I learned this trick from Sally, the baking queen, and it helps the muffins to get a nice high rise before lowering the temp to continue baking.
These muffins are super delicious and will have everyone asking what that secret ingredient is. Try them out this weekend and let me know how it goes! Thanks for stopping by the blog today!
Brown Butter Blackberry Muffins
These brown butter blackberry muffins have a delicious nutty and caramel-y taste to them, and are bursting with fresh blackberries! Perfect for a weekend brunch treat or for grab and go snacks throughout the week.
- 1 3/4 cup all purpose flour 220 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup plain greek yogurt
- 1/4 cup milk any variety
- 10 oz blackberries
Preheat the oven to 425 and grease a 12 cup muffin pan.
Make the brown butter first so it has time to cool before adding to the wet ingredients: Chop the butter into tablespoons and add to a small saucepan over medium low heat. The butter will melt and begin to foam. If it starts to splatter, lower the heat. After a few minutes, the milk solids will rise to the top, then start to brown and fall to the bottom. Stir gently and keep a close eye on the pan. As the butter starts to darken and smell more toasted/nutty, the solids will darken further and collect on the bottom. Remove the butter immediately from the heat and transfer to a glass dish. Do not leave it in the saucepan or it will continue to cook and burn.
Set the butter aside to cool. In a medium bowl, sift together the flour, baking soda and powder, salt, and cinnamon.
In a large bowl, whisk together the brown butter and both sugars. Add the eggs and vanilla and mix well. Add the greek yogurt and milk. Gently add the flour mixture and whisk to combine completely, but do not overmix.
Stir in the blackberries, then fill each muffin cup right up to the top with the batter. Bake at 425 for 5 minutes, then lower the oven temperature to 375 and bake for about 13 more minutes.
Check for doneness using a toothpick, cool for five minutes in the pan and enjoy!
- I have not tried these with whole wheat flour, it would likely be fine to substitute but the muffins will be slightly denser.
- Any type of milk, dairy or non, will work great.
- Make sure the brown butter has cooled slightly so you don't end up with scrambled eggs!