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Brown Butter & Sea Salt Muffins

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These Brown Butter & Sea Salt Muffins are tender, buttery muffins with deep toasted flavor from browned butter and a delicate flaky sea salt finish. They are an easy bakery-style treat for breakfast, brunch, or an afternoon snack.

Ingredients

  • 3/4 cup (170 g) unsalted butter
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 2 large eggs
  • 3/4 cup (180 ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon flaky sea salt, for topping
  • 2 tablespoons coarse sugar, optional for topping

Instructions

  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Place the unsalted butter in a light-colored saucepan over medium heat. Melt the butter and continue cooking for about 5–8 minutes, swirling the pan occasionally as it foams.
  3. When the milk solids at the bottom turn golden brown and the butter develops a nutty aroma, immediately remove the pan from the heat. Pour the brown butter, including the browned bits, into a heat-safe bowl and let it cool for about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, and fine salt.
  5. In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, and slightly cooled brown butter until well combined.
  6. Pour the wet ingredients into the dry ingredients. Gently fold just until no large streaks of flour remain. Do not overmix.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  8. Sprinkle each muffin with a little coarse sugar, if using, followed by a small pinch of flaky sea salt.
  9. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve slightly warm or cool completely before storing.

Notes

  • Use a light-colored saucepan when browning the butter so it is easier to see when the milk solids turn golden brown.
  • Remove the butter from the heat as soon as it smells nutty and the milk solids are browned, as it can burn quickly.
  • For chocolate chip muffins, fold 3/4 cup semisweet or dark chocolate chips into the finished batter.
  • For extra crunch, fold in 1/2 cup chopped toasted pecans or walnuts.
  • For a lightly spiced variation, add 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg to the dry ingredients.
  • Avoid overmixing the batter to keep the muffins soft and tender.
  • Store cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months. Thaw before serving and warm for 10–20 seconds in the microwave if desired.

Nutrition

Find it online: https://thefamilycooking.com/brown-butter-sea-salt-muffins/