Brown butter will change your life! These brown butter Peach Crumble Muffins are the best!
Fall is here and I couldn’t be more happy about it. I just love the colors, the cozy days… just the things that every „fall lover” love. I know, I am basic but who doesn’t like the beautiful red-orange-yellow leaves, the smell after a rain or everything with pumpkin flavor! I mean pumpkin season is baaaaaack!!
Okay I need to calm down, and say good bye to summer. This muffin is perfect for this time. You still can find some delicious, sweet peaches but you also want to bake something more cozy.
I have never used brown butter before. Terrible mistake! It’s like the fall version of butter. The brown butter has a golden brown colour, a caramel-y nut-y flavor and smell. Seriously you just want to eat it with a spoon. I know it sounds gross but wait until your make it! I am going to use brown butter in everything! So get ready!
Back to the muffins, it’s the good old method when you mix the dry and the wet ingredients together in seperate bowls then fold the two things together and done. Super simple but makes moist buttery muffins! And the brown butter just makes it even better.
I love peaches so I wanted to use them while they are still in season. I added some cinnamon to balnce out the flavor. As an extra touch I sprinkled some crumbs on the top. It almost tasted like a peach pie but in a muffin form.
Imagine a buttery rich muffin base with soft, sweet, cinnamon-y peaches and some crispy crumbs on the top. And the best thing, acutally the two best things, it’s ready in 1 hour and you can add any fruit you have on hand. If you still have some summer-y berries use them or add some plums, pears or apples for a more fall-y taste!
Happy Fall!!
Brown Butter Peach Crumble Muffins
Prep Time: 15 min. Baking Time: 30 min. Total Time: 45 min. Portions: 14-16 medium muffins
Ingredients:
Muffins:
2 and ½ cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
8 tablespoons or 110g butter(I like to use a bit more since during the brownig process it will reduce. I used around 200 g for the muffins and the crumble.)
¾ cup granulated sugar
½ cup brown sugar
2 eggs
1 cup plain yoghurt
1 teaspoon vanilla extract
2 – 2 and ½ cups peaches (cut into small cubes)
Crumble: (optional)
4 tablespoons or 60g brown butter
2 tablespoons granulated sugar
2 tablespoons brown sugar
½ teaspoon cinnamon
2/3 cups all purpose flour
Directions:
To make the brown butter place the butter in a pot and start to melt it over a medium-low heat. After it’s melted stir it constantly. It will bubble up at one point then start turn into brown. You need to keep you eyes on it or it will burn! When it reaches a gloden brown colour with some darker brown pieces pour it into a glass or metal bowl, let it cool down slightly.
Preheat your oven to 350 F or 175 C. Line two muffin tins with paper cups.
In a large bowl stir together the flour, cinnamon, baking soda, baking powder.
In a seperate bowl cream 8 tablespoons or 110g of the brown butter with both of the sugars. Add the eggs one at a time.
Whisk in the yoghurt and the vanilla extract.
Pour the wet mixture over the dry and stir together with a spatula just until everything is incorporated. Don’t over mix it!
For the streusel mix all the ingredients together in a small bowl with a fork until you get wet sand like texture.
With a ¼ cup mesuring cup divide the batter into 14-16 paper cups. Spread the cubed peache evenly on top of the batter and sprinkle them with the crumble.
Bake for 25-35 minutes or until a fork comes out clean and the top is golden brown and set. Let them cool down for 5 minutes in the pan. Serve it warm or cold.
