Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 muffins
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Course
Breakfast, Baked Goods
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Cuisine
American, Vegetarian
Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze
Description
The preparation begins by browning butter to develop a nutty flavor that infuses the pumpkin muffin batter, which also includes aromatic spices like cinnamon, ginger, nutmeg, and cloves. Dry ingredients are mixed separately before combining with the pumpkin, sugar, eggs, and brown butter for a smooth batter. The muffins are portioned into lined cups and topped with a streusel made from flour, brown sugar, cinnamon, cold butter, and chopped pecans for crunch.
While the muffins bake at 350ºF for about 20 minutes, the streusel topping crisps and develops flavor. After baking, a brown butter glaze made by combining browned butter, powdered sugar, vanilla extract, and milk is drizzled over the cooled muffins to finish them with a smooth, sweet coating. The result is a balanced muffin with moist crumb, crisp topping, and a rich layered flavor from the brown butter and spices.
The recipe uses careful techniques such as browning butter to enhance depth and assembling the streusel by cutting butter in with fingers for the right crumb texture. The glaze adds an additional buttery sweetness that ties the flavors together. These muffins make a satisfying breakfast or snack during pumpkin season or fall.
Ingredients
For the muffins:
- 1/2 cup butter unsalted
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin not pumpkin pie filling, puree
- 3/4 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
For the streusel topping:
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 3 tablespoons butter cold
- 1/2 cup pecans chopped
For the brown butter glaze:
- 4 tablespoons butter unsalted
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 milk 4 tablespoons
Instructions
- Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
- In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
- In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
- Divide the batter among lined muffin cups, filling each cup 3/4 full.
- To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin.
- Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.
- While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.
- Generously drizzle cooled muffins with glaze.
- Note-you will have extra brown butter glaze. You can keep it in the fridge for up to 1 week. It is good on just about everything:)
User Reviews
Overall Rating
5
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