Brown Butter Muffins Recipe

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.  

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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. 

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Whisk sugar into brown butter well. Whisk in vanilla, salt, and cinnamon. Whisk in the egg until smooth and shiny. Whisk in the buttermilk,  

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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.  

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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).  

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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 

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If you want, you can add more chocolate chips or blueberries. Standard-sized muffins should be baked for 20 minutes.  

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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.  

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See Also

S’mores Ice Cream Pie Recipe