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.
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!