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Tender Browned Butter Strawberry Muffins Recipe with Easy Crumb Topping

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These tender muffins combine the nutty flavor of browned butter with fresh strawberries and a crunchy crumb topping, perfect for cozy weekend breakfasts or brunch.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (about 225g) fresh strawberries, chopped
  • For the crumb topping:
  • 1/4 cup (55g) cold unsalted butter, cubed
  • 1/3 cup (70g) brown sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Brown the butter: Place unsalted butter in a light-colored saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat immediately and pour into a bowl to cool slightly.
  2. Prepare the crumb topping: In a small bowl, combine cold cubed butter, brown sugar, flour, and cinnamon. Use fingers or a pastry cutter to mix until coarse crumbs form. Refrigerate until ready to use.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk browned butter, granulated sugar, eggs, milk, and vanilla extract until smooth.
  5. Combine batter: Gently fold dry ingredients into wet ingredients until just combined; a few lumps are okay.
  6. Add strawberries: Toss chopped strawberries in a tablespoon of flour to prevent sinking, then fold gently into the batter.
  7. Fill muffin cups: Spoon batter evenly into a prepared 12-cup muffin tin, filling each about 3/4 full.
  8. Add crumb topping: Sprinkle the reserved crumb topping evenly over each muffin.
  9. Bake: Bake at 375°F (190°C) for 18-22 minutes until golden and a toothpick inserted comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Toss strawberries in flour to prevent sinking. Use cold butter for crumb topping to avoid sogginess. Watch butter carefully when browning to avoid burning. Muffins taste better after resting a day.

Nutrition

Keywords: browned butter muffins, strawberry muffins, crumb topping, easy breakfast, brunch recipe, quick muffins, tender muffins

Find it online: https://breezybake.com/tender-browned-butter-strawberry-muffins-recipe-with-easy-crumb-topping/