Brown Butter Almond Muffins
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Brown Butter Almond Muffins
4.0 out of 5 stars (based on 1 review)
servings
3 small muffins
prep time
10 min
cook time
20 min
Ingredients
- 1/4 cup (60 ml) milk
- 1 tsp vinegar or lemon juice
- 2 tbsp (25 g) white sugar
- 2 tbsp (25 g) brown sugar
- 3 tbsp (45 g) salted butter, before browning
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 cup + 2 tbsp (75 g) all purpose flour
- 1/4 cup crushed almonds (almonds pulsed in a blender to get a coarse texture)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 tbsp almond slivers per muffin, to top
Garnish
Equipment
Instructions:
- In a bowl, mix together room temperature milk with lemon juice or vinegar. Let it sit for 5-10 minutes to turn into buttermilk.
- In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- To a bigger mixing bowl, add brown and white sugars, almond extract, vanilla extract, buttermilk and brown butter. Whisk everything together until completely smooth and well combined.
- Add the dry ingredients: all purpose flour, crushed almonds, baking soda, baking powder and a pinch of salt. Gently fold everything together with a spatula or whisk until fully combined and slightly thick.
- Transfer the batter to a parchment lined ramekin and top generously with almond slivers.
- Bake at 180°C for 25-35 minutes or airfry at 170°C for 20-30 minutes until a toothpick inserted in the centre comes out clean.
- Let it cool slightly before garnishing with powdered sugar and enjoy warm!
Recipe Video
Leave a Comment
August 19, 2026
It was good
