Big, fluffy muffins with warm brown butter and cinnamon flavors. A whisk is all you need to make these one-bowl brown butter muffins!
– 113 g butter cold is fine– 170 g granulated or brown sugar– 1 large egg– 1 tsp pure vanilla extract– ½ tsp fine sea salt– ½ tsp ground cinnamon– 190 g buttermilk or kefir– 260 g all purpose flour 130g of the flour can be substituted with oat flour or white whole wheat for a heartier muffin– 1 ¾ teaspoons baking powder– 150-200 g blueberries or chocolate chip– Turbinado sugar for topping
Medium-low heat a frying pan to brown butter. When butter melts, cook until it sputters. After it quietens, stir to brown evenly.
STEP 1 .
Once the bottom bits turn golden and the butter is almost silent, pour into a medium heatproof bowl to get 90g of browned butter. Rest and cool.
Whisk sugar into brown butter well. Whisk in vanilla, salt, and cinnamon. Whisk in the egg until smooth and shiny. Whisk in the buttermilk,
then add the flour and baking powder and stir with a rubber spatula until no flour bits remain. Add berries or chocolate chips. Wrap the batter in plastic and refrigerate overnight or for 2 hours.
Next morning, preheat oven to 400 F. Use every other standard muffin tin liner to avoid baking two muffins next to each other (this will help the muffins rise higher).
Fill standard size liners with ¼ cup batter (2 oz). Just divide the batter between six cups for jumbo. Sprinkle ½ tablespoon turbinado sugar on top of the muffin and
If you want, you can add more chocolate chips or blueberries. Standard-sized muffins should be baked for 20 minutes.
To see if they are done, press the center top (without touching the chocolate or berry) and see if it bounces back. For 25 minutes, bake the big muffins.