Description
Delight in these Browned Butter Cranberry Lime Muffins, bursting with tart cranberries and a zesty lime twist. The rich, nutty flavor from browned butter combined with the fresh citrus zest makes for a moist, flavorful muffin perfect for breakfast or a sweet snack.
Ingredients
Wet Ingredients
- 7 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest and juice of 1 lime
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Add-ins & Topping
- 1 1/2 cups fresh cranberries
- 1/4 cup white sugar (for topping)
Instructions
- Preheat and Prepare Pan: Put a rack in the upper third of the oven and preheat to 350°F (177°C). Line a muffin pan with paper or foil liners to prevent sticking and for easy removal.
- Bake Brown Butter: Melt the butter in a small saucepan over medium heat. Watch closely as it melts and starts to crackle, then continue cooking until the butter turns a golden brown with nutty aroma and brown bits form at the bottom. Remove from heat promptly to avoid burning.
- Mix Wet Ingredients: In a bowl, whisk together the heavy cream, egg, egg yolk, vanilla extract, and lime zest. Gradually add the browned butter while whisking to combine all the wet ingredients smoothly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients all at once and gently stir until just combined. Avoid overmixing to keep muffins tender.
- Fold in Cranberries: Carefully fold the fresh cranberries into the batter, ensuring they are evenly distributed without breaking them up too much.
- Fill Muffin Cups and Top: Divide the batter evenly among the lined muffin cups, spreading it evenly. Sprinkle the tops generously with white sugar to create a sweet, slightly crunchy crust when baked.
- Bake Muffins: Place the muffin pan in the oven and bake for 18-20 minutes until muffins turn golden brown and a wooden pick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan on a rack for 15 minutes before removing. Serve warm or at room temperature for best flavor and texture.
Notes
- Watch the butter closely while browning to prevent burning, as it can go from browned to burnt very quickly.
- These muffins are best eaten the same day but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute butter with a plant-based alternative and heavy cream with coconut cream, but note the flavor variation.
- You can use frozen cranberries if fresh are not available; just do not thaw before folding into the batter to avoid color bleeding.
