Best Ever Brown Butter Peach Muffins Recipe Is Incredibly Delicious (9 Ingredients) by Donna John
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My fruit bowl is overflowing with fresh peaches. After making these amazing peach pie bars, I had a couple peaches leftover begging to be used in another sweet recipe. Enter these brown butter peach muffins. These aren't your basic peach muffins. These moist muffins are elevated with the addition of brown butter.
Brown butter is made by heating butter in a saucepan until the milk solids caramelize and turn golden. Brown butter is a French technique that helps add flavor to a recipe without adding any additional ingredients. Brown butter has a toasty, nutty flavor and is very simple to prepare.
To make these brown butter peach muffins you'll need the following ingredients: butter, granulated sugar, an egg, vanilla extract, buttermilk, fresh peaches (check out the health benefits of peaches), flour, baking powder, baking soda and a pinch of salt. After preparing the brown butter, which takes just minutes, you will need to allow time for it to cool completely before preparing the rest of the muffin batter. It is well worth the wait!
These is my new favorite muffin recipe. Serve these peach muffins as a snack or for dessert. They would even make a sweet on-to-go breakfast.
Cuisine: American / Southern
Prep Time: 10 minutes plus time for butter to cool
Cook Time: 25 minutes
Total Time: 35 minutes plus time for butter to cool
Servings: 12
Ingredients
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 cup diced fresh peaches (about 1 large peach)
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Here's how to make it:
- Melt the butter in a saucepan over medium heat. Cook, stirring constantly, until butter begins to turn golden brown. Remove from the heat. Pour the brown butter into a mixing bowl and allow it to cool completely. (Make sure the butter is completely cool before adding the remaining ingredients.)
- Once the butter is cool, add the sugar, egg, vanilla, peaches and buttermilk. Mix well. (If you can't find fresh peaches, use frozen peaches. I didn't peel the peaches before adding them to the batter. But if you prefer, remove the peel. Use a board scraper to get all the peach juice off the cutting board and into the batter.)
- In another mixing bowl, whisk together the flour, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Spoon the batter into 12 muffin cups lined with baking liners. Sprinkle with granulated sugar.
- Bake in a preheated 375-degree F oven for about 20 minutes or until a toothpick comes out clean. Store the muffins in an airtight container to keep them fresh.
Photo credit (all): Donna John
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