Browned Butter French Breakfast Muffins


You know the best thing about these French breakfast muffins? It’s not just that they were super easy to make, that they melted in my mouth and tasted just like a little bit of heaven. It’s not just that I browned the butter to an aromatic liquid of deliciousness. Well I mean, that probably is the best thing…But I didn’t have to go shopping to buy any of the ingredients! That NEVER happens. This just happened to be made up of all the things I just happened to have lying around.

Also, Brian told me he wanted to go on a diet. I’m hoping these will change his mind.


I should add that whilst writing all of this, my next-door neighbour is laughing manically like a hyena…it’s really quite distracting…

Maybe I should give him some breakfast muffins to shut him up. Because these are good enough to make a grown man surrender to complete and utter silence as they enjoy the tantalising combination of sugar and cinnamon in total muffiny goodness…

I’m going to stop. Here’s the damn recipe. They were adapted from a recipe I found on Natasha's Kitchen. The key difference is that I browned the butter to enhance the flavour.


Browned Butter French Breakfast Muffins  

  • 1 ½ cup (190g) all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ cup (100g) caster sugar
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ⅓ cup butter (75g), melted and browned
  • 1 egg 
  • ½ cup (120ml) milk 

For the Topping:

  • ⅓ cup (67g) sugar
  • Remaining ⅓ stick butter (75g),  melted and browned
  • ¾ tsp cinnamon

  1. Preheat the oven to 350 F (180 C) and grease muffin tins. Alternatively, you could use paper cupcake/muffin liners. 
  2. In a saucepan, melt the butter and stir it under a low heat until brown bits form on the bottom of the pan and the colour starts to turn a golden brown. You will know when it is done because the smell will literally smell like heaven. Set aside once done. 
  3. In a large bowl, mix the flour, sugar, nutmeg, baking powder and salt. Add in the egg, milk and browned butter. Stir until just combined and still lumpy. Be careful not to over mix! 
  4. Spoon the batter in to the muffin cups filling them 3/4 full. Bake for 25 minutes. You can test them by inserting a knife or toothpick near the center. They are done when it comes out clean. This makes approximately 7-8 regular sized muffins or a lot more if you are less generous with the mixture.
  5. Whilst the muffins are baking you can prepare the topping. Melt and brown the 1/3 stick of butter just like you did previously. Side it aside in a bowl, brown bits and all! In a separate bowl mix the 1/3 cup of sugar and cinnamon together.
  6. When the muffins are done, dip the tops into the melted butter and then into the cinnamon sugar mix. They are best served warm.