Browned butter and ground hazelnuts pair quite beautifully in these muffins. To cut some of the richness, fresh raspberries get folded into the batter resulting in muffins that share a nutty butteriness with a pop of dazzlingly juicy berries. Slideshow:  Breakfast Pastries 

Sarah Bolla
March 2014

Gallery

Credit: © Sarah Bolla

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F and line a 6-cup muffin pan.

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  • Place the butter in a small saucepan over medium heat and cook until the aroma is nutty and the milk solids start to turn brown on the bottom of the pan, about 5 minutes. With a spatula, transfer the browned butter into a large mixing bowl. Add the brown and white sugars, eggs and vanilla to the bowl and mix until combined.

  • Whisk together the flour, ground hazelnuts, baking powder and salt. Pour the dry ingredients into the browned butter mixture and mix until fully incorporated. Gently fold in the raspberries.

  • Spoon the muffin batter into the paper cups. Scatter the tops with a few of the cracked hazelnuts, while gently pressing them securely into place. Bake for 15-18 minutes, until a cake tester inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a wire rack to cool.

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