Browned Butter French Breakfast Muffins

07.19.2013

Browned Butter French Breakfast Muffins | Cooking Classy

Don’t you just love when you find a simple recipe that calls for very basic ingredients yet it turns out full of flavor and unbelievably delicious? This is one of those recipes. These are easy, and minus the wait time for the brown butter to cool they are very quick to prepare. This is one of those mixing bowl and wooden spoon recipes. I’m kind of nervous I’ve finally tried french breakfast muffins because with the browned butter addition they are seriously one of the best breakfast treats ever! Their fluffy centers are soft and crumbly while their outsides are almost seemingly crisp yet they melt away since they are drenched in browned butter, then to finish it off there’s that generous coating of delicious cinnamon sugar that none of us can seem to get enough of. Without a doubt these muffins are love at first bite. Good luck saving some for the rest of your friends and family :). I guess it’s a good thing the batch only ended up making ten instead of a full dozen.

Yes again, I will admit to my browned butter addiction. If you don’t yet have this addiction – please do manage to pick it up :). If it weren’t so bad for me I’d drink the stuff as if it were a protein shake. This is my first time trying french breakfast muffins and I thought browned butter would only make them that much better, and even though I’ve never tried the original variation I’m quite certain I’ll never want to; now that I’ve had them this way.

With this recipe you will likely have an extra tablespoon of the browned butter left (after dipping) and about the same amount of cinnamon sugar, so either sit there and sip it by the spoonful while no one is looking or hold your head high and show no shame and just drink it right from the bowl. I’m only joking, save it for your oatmeal the following morning because unfortunately these muffins you made will most definitely be long gone by then. Enjoy!

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Browned Butter French Breakfast Muffins

Ingredients

  • 6 Tbsp unsalted butter , sliced into 1 tbsp pieces
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk

Topping

  • 1/2 cup butter (preferrably 1/4 cup unsalted and 1/4 cup salted), sliced into 1 tbsp pieces
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar

Instructions

  1. Brown 6 Tbsp unsalted butter in a small saucepan over medium heat, swirling pan occasionally until perfectly browned (butter will melt, then splatter, than foam, then bubbles will become golden then little brown flecks will appear in center of foamy bubbles - usually let it spread 2 inches then immediately remove from heat and pour into a heat proof dish). Set butter aside to cool 25 minutes, or until lukewarm.
  2. Heat oven to 375 degrees. Butter 10 cups in a 12 cup muffin tin and dust lightly with flour, then shake off excess flour. In a mixing bowl whisk together, flour, baking powder, salt, 1/4 tsp cinnamon and nutmeg for 30 seconds, set aside. In a separate mixing bowl whisk together 1/4 cup + 2 Tbsp granulated sugar and light brown sugar until no clumps of brown sugar remain. Using a spoon, stir in cooled browned butter. Add in egg and vanilla and mix until well blended. Stir in milk. Make a well in dry mixture and pour wet mixture into well in dry mixture. Fold mixture just until combined (batter will be slightly lumpy). Divide mixture evenly among 10 prepared cups in muffin tin. Bake in preheated oven until toothpick inserted into center comes out clean, about 15 - 17 minutes. Remove from oven and drop muffins onto a cooling rack. Allow to cool just until cool enough to handle.
  3. While muffins are baking, brown 1/2 cup butter in a small saucepan. Remove from heat and pour into a heat proof bowl and allow to cool slightly. In a separate bowl whisk together 1/2 cup granulated sugar and 1 tsp cinnamon. Whisk browned butter then dip and roll each muffin into browned butter to evenly coat entire muffin, then transfer to cinnamon sugar mixture and roll to evenly coat. Serve warm. Store in an airtight container at room temperature.
  4. Recipe Source: adapted lightly from allrecipes.com

20 comments

  • Averie @ Averie Cooks: They look fabulous! I love that you used browned butter. I made a similar recipe to these a few mos ago and I had extra butter too for dipping and am cracking up at your sip it while no one’s looking comment :) I can relate. I loved these muffins so much that I ended up making them vegan and with coconut oil, too. I don’t know if you like coconut oil but that’s almost as good as browned butter. Have a great weekend, Jaclyn! July 19, 2013 at 11:11pm Reply

    • Jaclyn: Thanks Averie! You too! July 26, 2013 at 9:28am Reply

  • Elisa @ Insalata di Sillabe: Awww *__* these look so adorable and must be delicious, too! I’ve followed your suggestion and tried out browned butter some days ago for the first time…OMG…how is it that I had never tried it before?! I’ve fallen in love with it immediately and now I think I’ll use it in every baked goods I’ll be making from now on! Thanks for making me discover such a deliciousness!

    xo, Elisa July 19, 2013 at 11:37pm Reply

    • Jaclyn: I’m SO glad you tried browned butter Elisa! It’s the best! You’re definitely going to be hooked now :). Thanks for your comment! July 31, 2013 at 6:16pm Reply

  • Liz: This recipe looks so delicious! Beautiful pics! I really love your blog – cheers July 20, 2013 at 3:46am Reply

    • Jaclyn: Thanks so much Liz!! July 26, 2013 at 9:27am Reply

  • Katrina @ Warm Vanilla Sugar: These look like such a delight, and would have been awesome to have today! Yum! July 20, 2013 at 6:38am Reply

  • Jocelyn (Grandbaby Cakes): These muffins look super delish! I would love to try these for breakfast. July 20, 2013 at 7:31pm Reply

  • Rachel @ Bakerita: These look so so delicious!! Anything with browned butter and you don’t have to ask me twice. Pinned! July 21, 2013 at 9:11am Reply

  • Jessica Feehan: Made these for Sunday morning breakfast. Absolutely wonderful, and delicious, and amazing! My husband agrees. I’m not much of a baker, but I found these to be pretty non-stressful. Browned butter is definitely going to become a thing in my house. :) July 21, 2013 at 9:26am Reply

    • Jaclyn: I’m so glad you and your husband liked these Jessica! Thanks for your comment! July 21, 2013 at 9:44am Reply

  • Chung-Ah | Damn Delicious: I could have one of these bad boys for breakfast every single morning! July 22, 2013 at 4:03pm Reply

  • Dinosaursinmykitchen: Browned butter is lovely! It is also used in Financiers, a classic French mini-cake. I recently a recipe on my blog ;) click on my name ;)
    I’m definitely gonna try your muffins soon… Cheers July 31, 2013 at 9:00pm Reply

  • Catherine: Another winner! I made these this morning for my daughter’s playdate, and they were easy to whip up, even with 2 pre-schoolers and an infant running/crawling around. The little girls and the moms loved them! The browned butter flavor is perfect.

    Any thoughts on how to best double the recipe? September 25, 2013 at 4:57pm Reply

    • Jaclyn: Catherine – I’m so happy to hear these were enjoyed and you found them easy to make! To double I would just make it the same as listed doubling the amounts and using two tins. October 5, 2013 at 1:32pm Reply

  • Jane: Delicious, but they made a scant 8 muffins, not 10. October 20, 2013 at 5:38am Reply

  • Lynn: I just made these, and I am swooning!! Dipping these muffins in browned butter after baking, and rolling them in cinnamon sugar is a stroke of genius! I downed two before the last one was dipped! Just a fantastic recipe! And I used ALL the browned butter for dipping .. not a drop was left! YUM!! June 21, 2015 at 7:26pm Reply

  • Brett: Do you think that this would work using mini muffin cups? Thank you. March 24, 2016 at 7:00pm Reply

    • Jaclyn: Yes these should work great as minis too. April 14, 2016 at 11:21pm Reply

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