I officially have a new motto: why use butter when you can use BROWNED butter. Browned butter is just so freaking good! I love the richness and nuttiness it brings to things, without needing to included nuts! I have a fear of using nuts in baking and accidentally having someone have an allergic reaction. So now I use browned butter and get the same subtle flavors without the fear. Whenever I am baking and the recipe calls for butter, I almost always use browned butter instead. I suggest you do as well.
I made these muffins for my coworkers today, they gobbled them up pretty quickly. I made them for a breakfast meeting so you had all of the holiday cheer and flavors of gingerbread, in a muffin which feels way more acceptable to be eating at 8 am than cookies. Not that there is anything wrong with cookies for breakfast, I do that all the time, but for normal people it might seem a little strange.
Anyway bake these delicious muffins, you wont regret it.
Brown Butter Gingerbread Muffins
- 2 c flour (gluten free or full depending on how you roll)
- 2 tsp ground ginger
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2/3 cup brown sugar
- 1 large egg
- 1/2 c mollasses
- 1/3 c maple syrup
- 2 tsp vanilla extract
- 1/2 cup browned butter
- 2/3 cup milk
- sugar topping (2 tbs sugar, dash of ginger, dash of cinnamon - mix together)
Preheat the oven to 350 degrees. In a medium sauce pan melt butter and whisk over medium heat until the milk solids begin to brown and the butter begins to get a nutty aroma. Remove from heat and set aside once it is a light golden brown. In a large bowl combine flour, ginger, baking powder, salt, cinnamon, and nutmeg. Whisk together until well combined.
In another large bowl or stand mixer, whisk together brown sugar and the egg. Add in the molasses and maple sugar. Once well combined whisk in the melted browned butter. Add the flour mixture in two parts. Before the second part is fully incorporated add the milk and stir until combined (DO NOT OVER MIX, or you will have tough muffins).
Put muffin liners in your muffin pan, fill them 3/4 of the way full. Bake for 18-20 minutes or until a cake tester comes out clean. Sprinkle with sugar toping and enjoy!