Brown Butter Strawberry Muffins Recipe 

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It's easy to make these tasty Brown Butter Strawberry Muffins. You can take them with you as a tasty breakfast or snack. Brown Butter Strawberry Muffins with fresh strawberries and rich, nutty brown butter are a tasty breakfast or snack that you can take with you.


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– 10 tablespoons (141g) unsalted butter – 2 cups (240g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 3/4 cup (150g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 2 large egg – 3/4 cup (170g) sour cream – 1 teaspoon vanilla extract – 1 cup (170g) chopped strawberrie – 12 strawberry slice – sanding sugar or turbinado sugar

Brown Butter Strawberry Muffins Recipe

Put the butter in a medium-sized pan or pot. Set the pan on medium heat and melt the butter. The butter will then start to foam.

Step 1

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Stir the food every now and then as it cooks until brown spots appear on the bottom of the pan and the butter starts to smell nutty.

Step 2

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Put it somewhere to cool down a bit. Warm the oven up to 400°F. 12 standard muffin cups should be lined or greased.

Step 3

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The flour, baking soda, baking powder, and salt should all be mixed together with a whisk. Add the brown sugar and sugar and mix well. 

Step 4

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Make a hole in the middle of the mix. In a small bowl, beat the eggs just a little. Mix in the vanilla, sour cream, and butter that has been cooled. 

Step 5

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Put the egg mix into the hole in the flour mix. Just mix everything together. Toss in the strawberry pieces. Fill each cup about three quarters of the way to the top with batter from the pan that has been made.  

Step 6

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(I find it easy to measure with a scoop.) Put a strawberry slice on top of each muffin and sprinkle with grinding sugar or turbinado sugar. 

Step 7

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The muffins are done when a pick stuck in the middle comes out clean after 18 to 22 minutes of baking. Let it cool in the pan for 10 minutes before moving it to a wire rack to finish cooling. 

Step 8

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