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Brown Butter Raspberry Swirl Muffins

Ashley Manila
Moist and flavorful brown butter muffins are swirled with vibrant raspberry preserves and topped with a decadent buttery crumble. These make an extra special snack or breakfast - they're also a great option for the brunch table!
PRINT RECIPE
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 standard sized muffins

Ingredients
 

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup Full-Fat Sour Cream
  • 8 tablespoons butter, melted until *browned (see note below if you need help browning your butter), divided
  • 2 teaspoons vanilla extract
  • 1/2 cup raspberry preserves

TOPPING:

  • 4 tablespoons light brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 tablespoons cold butter

Instructions
 

  • Preheat oven to 400 degrees (F). Grease a 12 cup muffin tin, or line with paper liners; set aside.
  • In a large bowl combine the flours, baking powder, cinnamon, sugar, and salt; set aside.
  • In a separate bowl beat the eggs, sour cream, 4 tablespoons of the browned butter, and vanilla; beat well to combine.
  • Gently stir the wet mixture into dry ingredients just until moistened. Fold in remaining browned butter.
  • Fill each prepared muffin tin mold half way with batter; add a dollop of raspberry preserves; gently swirl; then top with another scoop of batter. Each muffin tin should be about 3/4 of the way full.

For the topping:

  • In a small bowl combine sugar, flour and cinnamon. Cut in the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle a teaspoonful or two over each muffin.
  • Bake at 400° (F) for 16-18 minutes or until the tops are golden brown and a toothpick comes out with just a few crumbs attached. Allow the muffins to cool for 5 minutes in the pan before transferring them to a serving platter. Serve warm.

Notes

*I highly recommend using the best jar of raspberry preserves you can find - or at least your favorite brand! The berry swirl really shines through in the finished product, so it's important to choose one you really enjoy.
*Raspberry preserves may be replaced with any flavor preserves you desire.
*To brown the butter, simply place the butter in a small pot or pan. Begin to melt the butter over medium heat; once the butter has completely melted, begin to whisk constantly. Continue to cook the butter, stirring constantly, until the butter becomes a light tan color, then remove the pan from the heat. The butter will continue cooking even after you remove it from the burner, so be sure to remove it once it's turned that light golden brown. Allow the butter to cool a few seconds before using.
*Full fat sour cream may be substituted with Full fat Greek yogurt.
*You may use all All-purpose flour if desired
*I do not recommend using all whole wheat flour in this recipe. Doing this will result in drier muffins.
*I recommend lightly spraying your paper liners in the muffin tin with a non-stick spray. This helps prevent any paper to muffin "stickage" that may occur during the baking process.
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