Brown Butter Muffins

LAST UPDATED: Apr 22, 2020 | PUBLISHED: Feb 16, 2019 | By: Julie Blanner

This Muffin Recipe has an incredible twist you don’t want to miss. The addition of brown butter creates an aromatic Butter Muffin that the whole family will enjoy! 

muffin recipe muffin on a plate

We are big fans of sweet breads in our house. In fact, my collection of sweet bread recipes is one of the most frequently visited sections of the blog. I love every variation!

I love a good basic muffin recipe, and I’m happy to pull out my muffin pans at any time. This is a great recipe that allows for many variations throughout the year, on a whim.

muffins in tins

The Best Butter Muffin Recipe

The secret to making the best muffins is browned butter. Browned butter is having a bit of a moment in the recipe world these past couple of years.

Why? Because it’s quite simply delicious. In fact, I am convinced that pretty much anything is better with the addition of browned butter. Yes, it’s an extra step, but I promise it’s completely worthwhile!

It enhances the flavor of everything, especially baked goods like these muffins. This Martha Stewart article is a great reference if you’re interested in learning the technicalities about browned butter.

butter muffins

A Butter Muffin is sweet, but balanced by the savory, nutty addition of brown butter. (Yes, I am obsessed with brown butter – you simply have to try it! Read on to see why.)

butter muffins on plate

Brown butter creates a deeper, richer, fragrant flavor that is unbeatable in anything it touches. Pastas, cookies, the delicious browned butter muffin recipe we are discussing today… the list goes on.

They’re quick and easy enough that you can whip them up at any time to serve for breakfast (slather them with a little butter or jelly!) or with dinner! They are perfect to serve with chili or any soups/stews (in lieu of cornbread) for a slightly sweet accompaniment. 

They make a great after school snack, too! They freeze well, so you can make a batch and thaw individual muffins to enjoy on a whim.

Sometimes, simple is simply the best. That’s what I love about these muffins – we always enjoy a classic muffin recipe!

Why You’ll Love Brown Butter Muffins

  • quick
  • easy
  • made with staple ingredients
  • everyone LOVES them!
butter muffin in tin

Butter Muffin Ingredients

  • Butter – The key ingredient to make these muffins over the top delicious! Salted or unsalted, your preference.
  • Oil – Vegetable oil works best, but you can substitute canola oil.
  • Sugar – White granulated sugar to sweeten them up.
  • Egg – An egg, and an egg white.
  • VanillaVanilla Extract offers a hint of flavor. You can also use Almond Extract.
  • Buttermilk – No buttermilk? No problem! You can get my full list of baking substitutions here. Simply combine a 1/2 cup milk with 1 1/2 teaspoons lemon juice and allow to sit 10 minutes before incorporating into the recipe.
  • Flour – All purpose flour, no need to sift.
  • Baking Powder – The leavening agent that makes these so quick and simple.
  • Cornstarch – Cornstarch softens the proteins in flour making the muffins incredibly soft.
  • Salt – Brings out all the other flavors.
donut muffin on a plate

Variations and Optional Add Ins and Toppings

  • Nuts – Pecans, walnuts, or almonds.
  • Fruits – The options are endless, strawberries, blueberries, raspberries, cranberries, blackberries, lemon or orange zest.
  • Chocolate Chips
  • Glaze – A cream cheese glaze or classic glaze takes these muffins over the top. You can even use apple glaze for a little fall flavor.
  • Crumb Topping – Combine 1 tablespoon softened butter softened, 1/3 cup packed  brown sugar, a 1/2 teaspoon cinnamon and 2 tablespoons flour. Sprinkle on just before baking.
  • Donut Muffins – Turn them into donut muffins by dipping them in melted butter, followed by cinnamon and sugar. Just melt 1/4 cup butter in a shallow bowl. Combine 1/2 cup sugar with 1 teaspoon cinnamon.

How to Make Brown Butter Muffins

  1. Prep – Preheat oven and grease or line muffin tin.
  2. Brown Butter – In a skillet over medium heat, melt butter. Swirl until brown and it has a nutty aroma. Remove from heat and allow to cool.
  3. Combine Dry Ingredients – Combine in a small bowl and set aside.
  4. Add Wet Ingredients – In a large bowl, beat egg, oil, butter, buttermilk, and vanilla until just combined.
  5. Bake – Fill muffin tins 2/3 full and bake.

Get the free printable Essential Measurement Conversion Chart

muffin recipe

What’s The Difference Between Muffins And Cupcakes?

Once you lick the frosting off a cupcake, it becomes a muffin…and muffins are healthy, Okay, healthier. You’re welcome!

This is a serious question, friends… and it’s one I receive quite often. In my (somewhat unofficial) opinion, there are some slight variations between muffins and cupcakes.

  • Muffin recipes are generally a touch less sweet than cupcakes. That said, they also tend to have fruits and nuts in the batter, versus the additions of frosting or chocolate chips.
  • While cupcakes are always sweet, muffins can be savory, meaning they can easily be served alongside a meal in lieu of traditional options like biscuits and rolls.
  • Texture! Muffins are a little less moist than cupcakes, and they tend to have a little more crisped-up edges.
  • Muffins are acceptable for breakfast. In general, cupcakes are not, but you know I’d never judge!
muffin recipe
donut muffins on a plate

Tips

  • Larger Muffin Tops – or larger muffin tops, allow batter to rest 10 minutes before baking.
  • Toothpick Test – Muffins are done when a toothpick inserted into the center of the center muffin comes out clean.

Baking Alternatives

  • Mini Muffins – Fill your traditional muffin pan 2/3 of the way full. Bake at 350 for 12 minutes.
  • Loaf – Fill a greased loaf pan and bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.

To Store

  • Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
  • Freeze – Wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
    • To thaw, bring to room temperature (about 3-4 hours)
    • To warm, preheat oven to 350 degrees and bake 3 minutes
donut muffins

I hope you and your family love these donut muffins, too. If you make this recipe, I’d love to hear from you! Comment below and use my 5 star rating system. Enjoy!

butter muffin on a plate

If you try this muffin recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

muffin recipe muffin on a plate

Butter Muffin Recipe

Julie Blanner
This Muffin Recipe is subtly sweet with a twist. These Butter Muffins are the perfect breakfast, brunch or snack the whole family will love!
5 from 1 vote
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 221 kcal

Ingredients
  

  • 4 tablespoons butter browned
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 egg large
  • 1 egg white
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1 3/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon cornstarch
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees and line or grease muffin tins.
  • In a saucepan over medium heat, melt butter. Swirl as it starts to brown until it reaches a nutty aroma and is slightly brown in color. Remove from heat . Allow to cool 5 minutes.
  • In a mixing bowl, combine sugar, brown butter and oil. Add egg, egg white, vanilla and buttermilk until just combined.
  • In a separate bowl, combine flour, baking powder, cornstarch and salt. Gradually fold into wet mixture until just incorporated. Do not over mix.
  • Fill muffin tins with liners and pour batter into tin just below the top of the liner.
  • Bake 22 minutes or until a toothpick comes out clean.

Notes

Substitutions and Variations

  • Butter – Salted or unsalted, your preference.
  • Oil – Vegetable oil works best, but you can substitute canola oil.
  • Vanilla – You can also use Almond Extract or Rum.
  • Buttermilk – No buttermilk, no problem. Simply combine a 1/2 cup milk with 1 1/2 teaspoons lemon juice and allow to sit 10 minutes before incorporating into the recipe.

Optional

  • Nuts – Pecans, walnuts, or almonds.
  • Fruits – The options are endless, strawberries, blueberries, raspberries, cranberries, blackberries, lemon or orange zest.
  • Chocolate Chips
  • Glaze – A cream cheese glaze or classic glaze takes these muffins over the top. You can even use apple glaze for a little fall flavor.
  • Crumb Topping – Combine 1 tablespoon softened butter softened, 1/3 cup packed  brown sugar, a 1/2 teaspoon cinnamon and 2 tablespoons flour. Sprinkle on just before baking.
  • Donut Muffins – Turn them into donut muffins by dipping them in melted butter, followed by cinnamon and sugar. Just melt 1/4 cup butter in a shallow bowl. Combine 1/2 cup sugar with 1 teaspoon cinnamon.

Tips

  • Larger Muffin Tops – or larger muffin tops, allow batter to rest 10 minutes before baking.
  • Toothpick Test – Muffins are done when a toothpick inserted into the center of the center muffin comes out clean.

Baking Alternatives

  • Mini Muffins – Fill your traditional muffin pan 2/3 of the way full. Bake at 350 for 12 minutes.
  • Loaf – Fill a greased loaf pan and bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.

To Store

  • Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
  • Freeze – Wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
    • To thaw, bring to room temperature (about 3-4 hours)
    • To warm, preheat oven to 350 degrees and bake 3 minutes

Nutrition

Serving:1gCalories:221kcalCarbohydrates:32gProtein:3gFat:9gSaturated Fat:6gCholesterol:25mgSodium:152mgPotassium:126mgFiber:1gSugar:17gVitamin A:155IUCalcium:54mgIron:1mg
Keywords brown butter muffin recipe, butter muffin
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