Brown-Butter Maple Muffins

By Yossy Arefi

Brown-Butter Maple Muffins
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(201)
Notes
Read community notes

These one-bowl muffins are humble in appearance, but packed with toasty brown butter, rich maple syrup, and a bit of freshly grated nutmeg for warmth. The sour cream gives them a bit of tang and tenderness. Make sure to gently fold in the flour to ensure that the finished muffins are light and fluffy instead of dense and stodgy. The nuts on top are optional, but highly recommended for a bit of crunch and toasty flavor. If you have the time, don’t skip the maple butter glaze; it adds a sweet and savory note that makes these muffins extra special. They are best served warm, with a little pat of butter. 

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Ingredients

Yield:12 muffins

    For the Muffins

    • 9tablespoons/128 grams unsalted butter
    • ½cup/160 grams maple syrup
    • ¾cup/173 grams sour cream
    • 2tablespoons light brown sugar
    • 2large eggs
    • 1teaspoon vanilla extract
    • ¾teaspoon fine salt
    • ½teaspoon ground nutmeg, preferably freshly grated
    • 2teaspoons baking powder
    • ½teaspoon baking soda
    • 2cups/256 grams all-purpose flour
    • ¼cup/30 grams finely chopped walnuts or pecans (optional)

    For the Maple-butter Glaze (optional)

    • 1cup/120 grams confectioners’ sugar
    • 2tablespoons maple syrup
    • Pinch of fine salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

301 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 4 grams protein; 202 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a rack in the center of the oven and heat to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

  2. Step 2

    Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter for about 5 minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty. Pour the butter and all of the brown bits from the pan into a large bowl. Remove 1 tablespoon of the butter and set it aside in a small bowl and keep it somewhere warm so it remains liquified. Let the butter in the large bowl cool for 5 minutes.

  3. Step 3

    Make the muffins: Add the maple syrup, sour cream and brown sugar to the large bowl with the butter; whisk until combined and smooth. Add the eggs, vanilla, salt and nutmeg; whisk until smooth. Whisk in the baking powder and baking soda, then gently fold in the flour with a spatula. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the nuts over the tops of the muffins, if using.

  4. Step 4

    Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then remove them to a rack to cool completely.

  5. Step 5

    While the muffins are cooling, make the glaze, if using: To the bowl with the reserved butter, add the confectioners’ sugar, maple syrup, salt and 1 teaspoon water. Whisk until smooth, adding a bit more water if needed, 1 teaspoon at a time. Drizzle the glaze over the muffins (it’s OK if they are still a little bit warm) and let it set for a few minutes before serving.

  6. Step 6

    Store leftover muffins at room temperature in an airtight container for up to 2 days and warm slightly before serving.

Ratings

4 out of 5
201 user ratings
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Cooking Notes

roxinsox

A bit bland…next time I’d mix in cut up peach or something

Lovey

If you don't have muffin pans, can you make this in a loaf pan or 8" x 8" baking pan? How would you adjust the cooking times?

Frederika

The single tablespoon of butter that is set aside is used in the glaze for the muffins.

Maeve

Good to know. Apples are in season and would be lovely with the walnut topping. Someone mentioned bacon, which sounds good, but I think sausage pieces would be grand with apples and walnuts. I also like the idea of adding cinnamon.

Katie

Quite good. I added shredded apple to the batter and it added even more depth of flavor. Good without icing, but the icing does take it over the top! Nuts on top are essential.

Kathy

Made gluten-free with gfJules all-purpose flour. No other changes needed and they came out very tender and moist!

Tammy

I made some changes to the recipe. I added 2 teaspoons of Maple extract and replaced the light brown sugar with dark brown sugar and a little bit extra.

HarriettW

Made for breakfast this morning — exactly as written. Bakery-quality delicious, and don’t skip the glaze or pecans on top.

Beck

It's a good base recipe. The muffin was tender and moist, but it was bland, as others have said. I even used salted butter instead of unsalted. I suggest adding more spices and additional add-ins like nuts, berries or fruits.

andrew

Wow these turned out phenomenal and, in our house at least, rival now the well reviewed Pumpkin Maple Muffins as the best fall breakfast! Aware of our own tastes and comments, added additional spices (generous tsp of cinnamon and cloves) and due to lack of adequate preparation, used buttermilk in place of sour cream.

parmelee

I thought this would be yummy especially as I had late season very dark maple syrup. Too bland. Easy to make though. I will not do it again

SarahDuffy

A bit bland and dryish. I would add cinnamon chips or something

Priya

I thought these were delicious and my kids did too. They are moist, buttery and gently spiced. I suspect, since these are simple, that taking your time is needed for each step. For example, brown the butter enough and use fresh nutmeg. I think I went a little light on the nutmeg and would go heavier next time.

Gregory

Don't forget to buy the muffin liners!

Joycetylet

I thought that these muffins did not have enough sweetener in them. I quadrupled the recipe as I do every Sunday for my neighborhood coffee klatch. I don’t eat the muffins as I am on Weight Watchers but I did taste the batter and I thought it was rather bland and unsweet. However, my neighbors loved the muffins and said they were one of the best that we’ve done. Maybe the glaze set off the neutrality of the muffin itself? Not sure but they were a hit.

Denise

The muffin top is great! The muffin a bit bland and not great texture. We decided to cut the muffin top off, then grill the base and slather with butter. Serve together.

DG

I was out of sour cream and needed to use up some leftover canned pumpkin so I subbed that by weight and added a splash of buttermilk for tanginess. Upped the spices to 1 tsp and used a mix of cinnamon, ginger, nutmeg and allspice. Skipped the nuts but sprinkled sparkling sugar on top for crunch (yeah yeah extra sugar, I know & don’t care). 15 min bake time was perfect but would increase the spices to 2 tsp. next time. Also, for others who avoid them, the muffin liners were unnecessary.

Sharon

How about switching the nuts for bacon crumbles? YUM!

Zoosie

What do you do with that extra tablespoon of butter?

Beck

It isn't noted in the instructions, but it's supposed to be mixed with the glaze.

Courtney B

Any suggestions on what to sub in to make this nut-free?

ML

The nuts are optional.

Beck

Just don't add the nuts.

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