The Pioneer Woman Tasty Kitchen
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Brown Butter Mixed Berry Muffins

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

A cake-like muffin with crumble topping. You’ll cry when the last one is gone. I did.

Ingredients

  • 1 stick Unsalted Butter
  • ⅓ cups Whole Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1-½ cup All-purpose Flour
  • ¾ cups Sugar
  • 1-½ teaspoon Baking Powder
  • ¾ teaspoons Salt
  • 1 cup Fresh Blueberries
  • 1 cup Fresh Raspberries
  • _____
  • FOR THE TOPPING:
  • 3 Tablespoons Cold, Unsalted Butter, Cut Into 1/2-inch Cubes
  • ½ cups All-purpose Flour
  • 3-½ Tablespoons Sugar

Preparation

Put a rack in the upper third of the oven and 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, about 5 minutes. Keep a close eye on it. Remove from heat.

Whisk milk, eggs, 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 the berries. Don’t over mix.

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 or at room temperature.

6 Comments

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Very Culinary on 3.16.2011

@marystraton – wonderful!

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marystraton on 3.16.2011

I made these as minis for a baby shower, and they were excellent! i did slice the raspberries in half so they didn’t overwhelm the little muffins. I baked them in my oven for 12 minutes, and they were perfect! Also, I was nervous about the browned butter, too, but it happens exactly like the recipe describes! Thanks for a wonderful recipe!

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Very Culinary on 1.7.2011

@marystraton – I haven’t ever made these in mini form, but I do make mini muffins all the time. You could try it and maybe cook them for half the time? I think that’s the general rule…

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marystraton on 1.6.2011

just wondering… have you ever made these as mini muffins? I’d like to make them for a baby shower, but I’m not sure how long to bake them. thanks!

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Very Culinary on 7.29.2010

@tory Lol. That’s awesome! I wasn’t kidding when I said you’ll cry when the last one is gone. If having skinny thighs means no more of these muffins, then let the thighs rub together I say!

4 Reviews

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Chrissy on 7.5.2017

I do Muffin Mondays at work and these have been my favorite for years. Tip, use frozen berries so they don’t fall apart in the batter. The brown butter is actually very easy to make! Don’t be intimidated.

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Kristy S. on 10.20.2015

This morning I made these this morning – totally awesome! Hubby came home from work and was like “wow- those look good!”. I used 1.5 cups of frozen blackberries since that is what I had in my freezer and they help up perfectly. Admittedly, I scanned muffins recipes for a couple days trying to find one that would be uber tasty and this was it!

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KimberlyE on 2.8.2011

These muffins have made my husband the happiest man on the planet! I’ve never tried brown butter before so I was worried, but these muffins were easy and amazing!

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tory on 7.29.2010

Hands down the best I have made. Delicious, light, and oh so damn yummy!

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