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Crispy Brown Butter Blueberry Muffins Recipe With Easy Streusel Topping

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These crispy brown butter blueberry muffins with a streusel topping are quick and easy to make, featuring a nutty brown butter flavor and a crumbly streusel that creates a next-level comfort food experience.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons (56g) unsalted butter, cold and cubed

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the butter. Keep stirring as it foams and begins to turn golden brown with a nutty aroma (about 5 minutes). Remove from heat and pour into a heat-proof bowl to cool slightly.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, combine the sugar and eggs. Whisk until smooth and slightly thickened, about 2 minutes. Stir in the vanilla extract and cooled brown butter.
  4. Add Buttermilk: Pour in the buttermilk and mix gently until combined. The batter will look loose but that’s okay.
  5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Don’t overmix — a few lumps are fine. Gently fold in the blueberries, being careful not to break them up.
  6. Make Streusel Topping: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Add cold cubed butter and use your fingers or a pastry cutter to mix until crumbly and pea-sized clumps form.
  7. Fill Muffin Cups: Line muffin tin with liners or grease well. Divide batter evenly among 12 cups, filling about 3/4 full. Sprinkle generous amounts of streusel topping over each muffin.
  8. Bake: Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and crisp.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a nutty aroma. Do not overmix the batter to keep muffins tender. Use frozen blueberries without thawing to prevent sogginess. Chill butter well before making streusel for best crumbly texture. Use liners or non-stick spray to prevent sticking. If streusel browns too fast, tent with foil halfway through baking.

Nutrition

Keywords: blueberry muffins, brown butter, streusel topping, quick muffins, easy baking, breakfast muffins, dessert, snack

Find it online: https://clunkcook.com/crispy-brown-butter-blueberry-muffins-recipe-with-easy-streusel-topping/