The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.
Ingredients
Muffin ingredients:
100g (7 tablespoons) unsalted butter (softened at room temperature)
80 milliliters (1/3 cup) milk at room temperature
55g (1 large) egg + 20g (1 large) egg yolk at room temperature
5 milliliters (1 teaspoon) vanilla extract
160g (~3/4 cup granulated sugar )
120g (~3/4 cup) white whole wheat flour
100g (~3/4 cup) all-purpose flour
7 ½g (1½ teaspoons) baking powder
3g (1 teaspoon) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
1g (1/4 teaspoon) salt
300g (~2 cups) chopped peaches (~2 large peaches)
Topping Ingredients:
40g (3 tablespoons) unsalted butter, cold
65g (~1/2 cup) all-purpose flour
40g (~3 tablespoons) granulated sugar
2g (1/2 teaspoon) ground cinnamon
Instructions
Pre-heat oven to 375 degrees; line a muffin pan with paper or foil liners and set aside
Make the muffin batter
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color with dark specks, remove from heat immediately
Pour browned butter into a small bowl and set aside
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside
In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter
Add milk mixture to dry ingredients and stir just until combined; gently fold in peaches
Distribute batter evenly among cupcake liners and set aside
Make crumb topping by combining the butter, flour, sugar and cinnamon with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean