After a long week of essay writing and a weekend that’s gone by all too fast, I’m not feeling too particularly wordy. There are some weeks that do their utmost to make the weekend look extra glorious, and this was one of them. Thankfully I was able to have a super productive morning of school on Friday, so when I called my friend that afternoon for a prescheduled phone date, I mentally went into weekend mode a few hours early. Now here I am, trying to finish this post with only a few hours of wakefulness left of Sunday. C’est la vie.
Weekend mode for me currently translates to lots of baking and/or cooking, photo editing, blogging, pinning, podcasting (i’ve been listening to some great ones) and whatever else I wanted to spend all of my time doing during the past week.
I was especially eager to get into the kitchen and bake something yesterday, and it didn’t take long to settle on muffins.
These are a riff on a particular muffin I love from Sprouted Kitchen. In addition to a couple of other small tweaks, I roasted some strawberries and stirred them into the batter, just because. Strawberries and brown butter were meant to be together. Actually, let’s face it: anything and brown butter were meant to be together.
Since these muffins are heavy on the almond meal and oats, but light on the sugar, I will deem them worthy of your breakfast table if morning baked goods are your thing. I personally prefer my baked goods in the afternoon or evening where they can be called dessert, but if you like them in the morning, these are *healthier* than most things you’ll find in a coffeeshop.
brown butter strawberry muffins / print recipe
A couple of notes: You can use fresh or frozen strawberries for the muffins; whatever you have on hand. I had frozen sliced strawberries, and after they were roasted, I cut the larger slices in half for more strawberry distribution. Also, if you’re not gluten free, just use regular all-purpose flour. The chocolate is optional (if you’re my dad), but strongly recommended (if you’re me). I divided this recipe into 9 muffin cups, but it can easily make 12 muffins. Like most muffins, these are best eaten warm out of the oven.
Recipe adapted from Sprouted Kitchen
1 cup (120 grams) almond meal
¾ cup (100 grams) gluten free all purpose flour
⅓ cup (30 grams) oat flour (you can make your own with a food processor)
½ cup light brown sugar
2 teaspoons espresso powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter
⅓ cup sour cream
1 teaspoon vanilla extract
3 ounces dark chocolate (chips or chopped)
1¼ cup (6 ounces) strawberries, chopped
Demerara sugar, for sprinkling
Line a 12-cup muffin tin with 9-12 baking cups. Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Scatter the strawberries onto the sheet, and roast for 20 minutes. Remove from the oven and let them cool. Decrease oven temperature to 350 degrees.
While the strawberries are roasting, brown the butter. Place the stick of butter in a small saucepan and melt it over medium heat. Continue to cook until the butter starts popping and foaming. Wait until the solids have turned deep copper, then remove from the heat and let it cool.
Whisk all of the dry ingredients together in a medium bowl, and set aside. Likewise, whisk all of the wet ingredients together in a larger bowl. Add the brown butter to the wet ingredients as well, making sure to scrape all of the flavorful solids out of the pan.
Stir the dry ingredients into the wet ingredients with a wooden spoon, the fold in the roasted strawberries and chocolate chips with a rubber spatula. Divide the batter among 9 or 12 muffin cups. Sprinkle the tops of each with demerara sugar.
Bake for 20-25 minutes, until the edges of the muffins are slightly golden brown. Allow the muffins to cool for about 10 minutes in the pan before eating. If you won’t be eating them right away, remove them from the pan to a cooling rack to finish cooling completely before storing them in an airtight container.