Saturday, November 24, 2012

brown butter blueberry cranberry muffins

honey, you baked!

baked what?

baked muffins.

muffins for americuh. red white and blue. and brown butter.

the best most crummy and delicious muffins can be made right now, if you get up off your bed and out of child's pose.
you need things from the pantry like flour and baking powder, things from the fridge like milk and butter. and things from the freezer like frozen blueberries.

i'm gonna have to advise you to lick this batter. brown butter is one of the great wonders of the food world, you know.

is that not the prettiest crumb?
the baking nerdiness is reaching new heights with sentences like that.

the batter yielded me 11 muffins. all the muffins shouldn't have to sacrifice just so you can have one extra muffin.

mad respect.

Brown Butter Blueberry Cranberry Muffins
adapted from this wonder

7 tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 cup blueberries, fresh or frozen
1 cup fresh cranberries

for the topping:
4 tbsp (1/2 stick) unsalted butter, cold
1/2 cup all-purpose flour
4 tbsp sugar

preheat the oven to 375 degreesF. 
melt the butter in a small saucepan over medium heat while keeping an eye on it, melt and cook down the butter until it starts crackling and little brown bits appear. butter will begin to brown and brown quickly so keep a close eye on it and pull it off heat as soon as the butter is evenly browned. careful to burn! set aside to cool a bit. 
whisk milk, egg, yolk, and vanilla until combined. add brown butter and stir to combine. 
whisk together the flour, sugar, baking powder, and salt in a medium bowl. add milk and butter mixture all at once and stir gently to combine. gently fold in the cranberries and blueberries. 
to make the topping, combine the butter flour and sugar in a small bowl and rub together with your fingertips until crumbly. 
divide the batter among muffin cups ( i got 11 muffins). sprinkle topping over the tops. 
bake until golden and crisp and a wooden pick inserted into the center comes out clean, about 18-20 minutes. cool in pan set on a rack for a few minutes, then serve warm or at room temperature. 

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