Brown Butter Pumpkin Muffins
Brown Butter
Brown butter can add an extra dimension into your cooking, by adding a nuttier flavour, and it is really simple to do. You will need to watch it the entire time you are cooking the butter as it will go from melting, to brown, to burnt fairly quickly. It is also a good idea to have a basin full of cold water at the ready, so once your butter achieves the correct level of browning you can cool the pan quickly.
Brown Butter Recipe
~ makes about 1/4 cup (enough for Brown Butter Pumpkin Muffins recipe).
Add around 100 grams of butter into a small frying pan under a medium heat.
It should start to bubble, turn it down if it bubbles too much, as you need to be able to see the bottom of the pan. After a couple of minutes or show you should see a brown grain like substance forming. This is the milk solids in the butter browning, and this is what you want.
Keep a close eye on it though you don’t want it to go too dark. I got a little scared about it burning, so I think mine could have done with a tad longer.
Once you are happy with the colour, take it off the heat, and gently put the bottom of the pan in a basin of water. Be carful to not dunk it too far, you don’t want the water splashing into your butter.
Remove the butter from your pan and add it to your recipe.
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November 2nd, 2009 at 12:01 am
Love your muffins!
I always use home-made pumpkin puree instead of canned one just for how easy it is to come up with! and it sounds more healthful!
hv never tried brown butter, maybe time to kick start now!
November 2nd, 2009 at 1:52 pm
These sound wonderful! I have two pumpkins at home, I need to use them for something. Maybe muffins!
November 23rd, 2009 at 6:34 pm
Great recipe I will have to try this in my kitchen.
November 23rd, 2009 at 8:27 pm
[...] of recipes for Cranberry muffins, but I wanted mine to be full of the same sort of spices as the Brown Butter Pumpkin Muffins from last time. I found this recipe for Nicely Spicy Cranberry-Pear Muffins with Crystallized [...]