Brown Butter Cornbread Muffins
Nutty brown butter deepens these tender cornbread muffins, baked with crisp golden tops perfect for grabbing on the go.
Browning the butter before it goes into the batter adds a toasty, almost caramelized note that plain melted butter can't touch. These muffins bake up with domed, crackly tops and a moist, tender crumb underneath, sturdy enough to pack for lunch or split and toasted the next day. They're equally at home next to a bowl of soup or slathered with jam at breakfast.
Ingredients
- 1/2 cup unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
Instructions
-
1
Brown the butterMelt the butter in a light-colored saucepan over medium heat, swirling until it turns amber and smells nutty, about 5 minutes, then remove from heat to cool slightly.
-
2
Preheat and prep panPreheat the oven to 400°F and grease or line a 12-cup muffin tin.
-
3
Mix dry ingredientsWhisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
-
4
Combine wet ingredientsWhisk the buttermilk and eggs into the cooled brown butter until smooth.
-
5
Fold togetherPour the wet mixture into the dry ingredients and stir just until combined, leaving a few small lumps.
-
6
Fill and bakeDivide the batter evenly among the muffin cups, filling each about three-quarters full, and bake for 16 to 18 minutes until golden and a toothpick comes out clean.
-
7
Cool brieflyLet the muffins cool in the tin for 5 minutes before turning out onto a rack.
Scrape every bit of the browned milk solids from the bottom of the pan into the batter, since that's where most of the nutty flavor lives.
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months; reheat briefly in the microwave.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
