These muffins have a tender, moist crumb with a crunchy streusel topping.
Indulge in the rich, nutty flavor of brown butter combined with a classic coffee cake crumble in muffin form. These Brown Butter Coffee Cake Muffins are the perfect treat for a cozy morning or afternoon pick-me-up.
Why you'll want it now, Nutty brown butter flavor with a sweet, crunchy crumble topping.
Why this recipe works
Brown butter adds a deep, nutty flavor that enhances the classic coffee cake profile. The streusel topping provides a delightful crunch, while sour cream in the batter keeps the muffins moist and tender.
Equipment
Muffin tin
Paper liners
Mixing bowls
Whisk
Spatula
Saucepan for browning butter
Cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare the streusel topping by combining flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until crumbly. Set aside.
In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Transfer to a bowl and let cool slightly.
In a large bowl, whisk together the browned butter and sugar until smooth. Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract and sour cream.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with milk, beginning and ending with flour. Mix until just combined.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Top with streusel mixture, pressing it gently into the batter.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy these Brown Butter Coffee Cake Muffins with your favorite cup of coffee or tea for a delightful treat!
How you'll know it's ready
The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (165°C) and start checking for readiness a few minutes early since convection can bake faster.
Troubleshooting
If muffins are dry, try reducing the baking time slightly or checking your oven temperature for accuracy.
If the streusel topping sinks, ensure it's pressed gently into the batter before baking.
If the muffins don't rise well, check that your baking powder and soda are fresh.
If the batter seems too thick, add a tablespoon of milk to reach the right consistency.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins for up to 2 months.
Make ahead
You can prepare the streusel topping and brown the butter a day in advance. Store both in the fridge until ready to use.
Variations
Add 1/2 cup of chopped nuts like pecans or walnuts to the streusel for extra crunch.
Stir in 1/2 cup of mini chocolate chips into the batter for a chocolate twist.
Replace sour cream with Greek yogurt for a tangy flavor.
Frequently asked questions
Can I use salted butter instead of unsalted for the brown butter?
Yes, but reduce the added salt in the batter to 1/4 teaspoon to balance flavors.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or buttermilk for a similar texture.
How do I know when the butter is browned?
The butter is browned when it has a golden color and a nutty aroma. Be sure to watch it closely to avoid burning.
Can these muffins be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Nutrition Facts
Per serving: 1 muffin (85 g)
Calories280
Total Fat14 g
Saturated Fat8 g
Cholesterol55 mg
Sodium180 mg
Total Carbohydrate35 g
Dietary Fiber1 g
Total Sugars20 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
