Tuesday, September 6, 2011

Browned Butter Blueberry Muffins

I love butter, I really do!  In the past few weeks, I have used an alarming amount of butter and this crazy butter consumption has been brought on by my new obsession, browned butter.  This obsession has caused me to consume browned butter rice krispie treats, browned butter brownies, browned butter sauce with sage, and browned butter ice cream.  To be honest, it is getting a little out of control, but wait until you smell butter that has been melted and starts to brown, it smells nutty and delicious.  It is mouthwatering.  These muffins have taken their place in this browned butter craze of mine and although I have already posted a blueberry muffin recipe, I think this is my new favorite.  My only suggestion is to eat them while warm with you guessed it, butter!

Browned Butter Blueberry Muffins

7 tablespoons butter
1/3 cup whole milk
1 large egg
1 large egg yolk
2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1 /2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries

For the Topping

3 tablespoons cold butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/4 teaspoon kosher salt

Preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners.

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk, and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl.  Add milk and butter mixture all at once and stir gently to combine.  Gently but thoroughly fold in blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm.

Adapted from Joy the Baker

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