Brown butter may be my demise. {Ok, maybe just the reason I won’t be wearing a bikini anytime soon.} The added touch of brown butter in these muffins makes them … well, to die for. Seriously, it amps it up like crazy! Did I mention there is no mixer needed for these? AND they are topped with a crumble. Make them. Now.

Melt 10 tablespoons of butter in a small saucepan over medium heat. The butter will melt and begin to cook down; watch it very carefully. Little brown bits will begin to appear in the pan. Once the crackling subsides, the butter will brown quickly. Remove from heat when the butter turns a caramel color.

In a medium bowl, whisk together 1/2 cup of whole milk, 2 eggs, and 2 teaspoons of vanilla extract. Add the brown butter and stir to combine.

In a large bowl, whisk together 2 1/4 cups of all purpose flour with 1 cup of sugar, 2 1/2 teaspoons baking powder and 1 teaspoon of salt.

Add the milk/butter mixture all at once to the dry ingredients. Stir gently to combine. Divide the batter among 12 muffin cups.

To make the topping:  combine 3 tablespoons cold, unsalted butter {cut into 1/2 inch cubes} with 1/2 cup all-purpose flour, 3 1/2 tablespoons sugar and 1/2 teaspoon of cinnamon in a bowl. Use your fingers to rub together until it becomes crumbly.

Sprinkle the crumble evenly over the batter. {I eventually cleaned up the tray so that the crumble did not burn in the oven, but doesn’t it look so pretty?}

Bake for 15-20 minutes {until they pass a toothpick test} at 350 degrees F.

For a printer-friendly version of this recipe click here: Brown Butter Coffee Cake Muffin

Happy Baking!

xoxo,

Ali