Tuesday, July 10, 2012

Brown Butter Peach Cobbler Muffins

Notes on brown butter and peaches: 
1. If a recipe calls for the butter to be browned, it has to be good! 

2. There is not such a thing as having too many peaches. There are so many recipes that call for them and they are delicious on their own and incorporated with other ingredients.  

These brown butter peach muffins are very similar to Brown Butter Blueberry Muffins, except they have peaches.  I've made so many of those blueberry muffins because they are so good, but I actually think I like this peach version better! 

First, start out by browning your butter. Be careful not to burn it! 

Then, combine your dry ingredients, 

and your wet ingredients.

Whisk in the room temperature brown butter to the wet ingredients.

Fold the wet ingredients into the dry ingredients.

Find your diced peaches, 

and fold them into the muffin batter.

Now that you're finished making the batter, move on to the crumble topping. 

This topping is just one of the many great things about these muffins.

After they are in the oven for a bit, they are finally done!

Portable summer treats are ready!

Brown Butter Peach Cobbler Muffins
makes 12 muffins
from Joy the Baker Cookbook

for the muffins:
7 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1 large egg yolk
1/3 cup milk
2 teaspoons vanilla extract
1 1/4 cups diced peaches

for the topping: 
3 tablespoons unsalted butter, cold
1/2 cup all-purpose flour
1/4 cup packed brown sugar
pinch of salt
pinch of nutmeg
1/4 teaspoon ground cinnamon

Preheat oven to 350F. Butter and flour 12 muffins tins or line with muffin papers. Set aside.
To make the muffins, brown butter in a silver bottomed saucepan. Place in a small bowl and allow to come to room temperature.
In a medium-large bowl, combine the flour, sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a small bowl, whisk together the egg, egg yolk, milk, and vanilla. Gradually add the browned butter while whisking and whisk until well incorporated. Don't forget the brown bits; they're delicious!
Pour the milk and butter mixture in the flour mixture all at once. Fold to combine. Fold in peaches. Divide evenly between the muffin cups.
To make the topping, combine the butter, flour, sugar, salt, nutmeg, and cinnamon in a bowl and incorporate the ingredients together with your fingers until crumbly and the mixture is the size of oats. Evenly sprinkle this topping on the tops of the muffins.
Bake 15-18 minutes, or until a skewer in the middle of the muffins comes out clean. Allow to cool 20 minutes before removing.


  1. I like the flavor of browned butter, and with peach cobbler awesome. This muffins are welcome for breakfast.

  2. I've made so many muffins these past few weeks I'm a little muffin-ed out. But these look so good I might be won over!

  3. Simply gorgeous. I've never eaten a peach muffin before, I would love to try one!

  4. Hi! I made these muffins today (with a few changes - swapped half WW pastry flour and made them vegan-friendly) and they turned out great! I'm definitely adding them to my arsenal of muffin recipes. Thanks for the recipe!

  5. I am SO glad you made this recipe and enjoyed them so much! No one has ever left a comment or told me that they have made one of my recipes before so I am very excited that you made these and liked them! They are one of my absolute favorites.
    Thanks again!!



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