raspberry & brown butter muffins

Let’s continue with our raspberry theme, shall we? A few months ago, I dreamt up these raspberry and brown butter muffins. In my mind, I could almost taste the nutty brown butter against the sweet raspberries – the only thing missing from my visual was ripe fruit. Fast forward to now, when the raspberries are ripe and ready.

Raspberry & Brown Butter Muffins | Tutti Dolci

These muffins are filled with the best things: raspberries and brown butter, plus a touch of graham flour, honey, and cinnamon. I couldn’t resist using dotted baking cups; the liners give the impression that you’re eating cake for breakfast (and according to Kate Spade, there’s no shame in that!).

Raspberry & Brown Butter Muffins | Tutti Dolci

Raspberry & Brown Butter Muffins
6 Tbsp unsalted butter
1 3/4 cups flour
1/4 cup graham flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
2/3 cup honey
1/2 cup low-fat buttermilk
1/2 cup plain fat-free yogurt
2 large eggs, lightly beaten
1/2 tsp vanilla extract
2 cups raspberries, divided
1 Tbsp Turbinado sugar

Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a glass measuring cup to cool slightly.

Whisk together flours, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine honey, buttermilk, yogurt, eggs, vanilla and cooled brown butter in a medium bowl; add to flour mixture and stir just until combined. Fold in 1 1/2 cups raspberries.

Fill each baking cup 2/3 full of batter and place a raspberry on top; sprinkle with turbinado sugar (1/8 tsp per muffin). Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely. Store leftover muffins overnight in an airtight container at room temperature.

Yield – 22 muffins
Calories – 125 (per muffin)
Carbs – 20

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  1. says

    A raspberry theme is perfect this time of year! I love brown butter in anything but have never tried it in muffins! I’m sure the combination is fabulous!

  2. says

    I’m smitten with the dotted baking cups! They are a perfect match for the lush raspberries! An intoxicating post and recipe!

  3. Lora @cakeduchess says

    Those liners are too sweet! I’m loving the brown butter in these happy muffins bursting in raspberry goodness:)

  4. says

    Oooo what are you doing to me… These look so perfect but I am trying to lose weight before the summer (if it ever starts) so this is not a good thing to look at!

  5. says

    Nothing wrong with cake for breakfast – especially if it’s got fruit in… that just means it’s all healthy… right? Love those cases – I’d feel bad pulling them off because they’re so cute :)

  6. says

    No shame at all! I have been distracted because we are getting cherries here now, but keep putting up raspberry recipes and I’m sure I’ll be tempted to convert.

  7. says

    I’m going to have raspberries soon in my garden and I’ll certainly try this recipe, thank you!
    Greetings from Italy,

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