This muffin Monday is brought to you by hazelnuts, brown butter and raspberries. Do you like all of these things? I hope you do because they like you! I had left over hazelnut meal from my previous Hazelnut Apple muffins but have not found a good reason to use it again until today. I used half AP flour and half hazelnut meal in these muffins and the nutty crumbly texture was incredible. I also used browned butter rather than regular old melted butter because brown butter makes everything better this is a fact. I love how the raspberries just melt into the batter when baked. The best part of these muffins is the sugar-crusted tops. Hot out of the oven the sugar tops crack like a crème brulee. These muffins are sweetness all around with a delicate tartness from the raspberries.
I am currently enjoying this beautiful spring morning eating these nutty, buttery muffins with a cup of tea while watching the newly hatched doves in my back yard. Muffins in the morning… the only way to start the day!
Happy Muffin Monday!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Brown Butter Hazelnut Raspberry Muffins
recipe adapted from Real Simple
- 1 cup all-purpose flour
- 1 cup hazelnut meal
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and browned
- 3/4 cup whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- Heat oven to 400° F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine 3/4 cups of the flour, 1 cup of hazelnut meal, 1/2 cup of the sugar, the baking powder, and salt. Add the brown butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
- Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.