Best 4 Brown Butter Blackberry Muffins Recipes

FARMHOUSE BLACKBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside.
• In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
• In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine.
• Fold in the blackberries.
• Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
• Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
• Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

BROWN BUTTER BLACKBERRY MUFFINS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Line a muffin tin with baking cups. In a medium-sized bowl, combine browned butter and milk. Stir in egg and egg yolk and vanilla extract. In a separate, large bowl, whisk together flour, brown sugar, baking powder, and salt. Stir in butter mixture, mixing until just combined. Gently fold in blackberries. Fill baking cups 2/3 of the way full. In a small bowl, combine flour and turbinado sugar. Using your fingers, crumble in the cold butter until you've got a flaky mixture. Sprinkle this over the muffins, as much or as little as you prefer. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.

BLACKBERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
• Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BLACKBERRY CRUMB MUFFINS

Steps:

• Heat oven to 350. Grease or line 24 muffin cups.
• Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
• Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.
• In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
• Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
• Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn't be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.