Hazelnut-Brown Butter Muffins with Raspberries Recipe

Name: Hazelnut-Brown Butter Muffins with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons unsalted butter, browned; 1/4 cup plus 2 tablespoons packed light brown sugar; 1/4 cup granulated cane sugar; 3 large eggs; 2/3 cup all-purpose flour; 1 cup ground hazelnuts; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup raspberries; 4-5 hazelnuts, lightly cracked as garnish

Servings: persons

1/2 cup plus 2 tablespoons unsalted butter, browned
1/4 cup plus 2 tablespoons packed light brown sugar
1/4 cup granulated cane sugar
3 large eggs
2/3 cup all-purpose flour
1 cup ground hazelnuts
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberries
4-5 hazelnuts, lightly cracked as garnish

1
Preheat the oven to 350F and line a 6-cup muffin pan.
2
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.
3
With a spatula, transfer the browned butter into a large mixing bowl.
4
Add the brown and white sugars, eggs and vanilla to the bowl and mix until combined.
5
Whisk together the flour, ground hazelnuts, baking powder and salt.
6
Pour the dry ingredients into the browned butter mixture and mix until fully incorporated.
7
Gently fold in the raspberries.
8
Spoon the muffin batter into the paper cups.
9
Scatter the tops with a few of the cracked hazelnuts, while gently pressing them securely into place.
10
Bake for 15-18 minutes, until a cake tester inserted in the center comes out clean.
11
Let the muffins cool briefly in the pan, and then place them on a wire rack to cool.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons unsalted butter, browned, 1/4 cup plus 2 tablespoons packed light brown sugar, 1/4 cup granulated cane sugar, 3 large eggs, and more.

Yes, Hazelnut-Brown Butter Muffins with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut-Brown Butter Muffins with Raspberries

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