raspberry & brown butter muffins

May 13, 2013

in Breakfast & 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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47 Comments

1 Anna @ Crunchy Creamy Sweet May 13, 2013

They are beautiful, Laura!

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2 Lisa {AuthenticSuburbanGourmet} May 13, 2013

LOVE THESE! Anything with brown butter is a true delight. Feel free to continue with the raspberry theme! :-)

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3 Mercedes May 13, 2013

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!

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4 Hayley @ The Domestic Rebel May 13, 2013

Brown butter and raspberry? A dream come true! Raspberries are my favorite ever, but especially this time of year :)

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5 Lindsey (Lou Lou Biscuit) May 13, 2013

Wow! These look so tasty. I’m dying over those polka dot liners. Seriously. What a sweet, spring recipe!

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6 Chung-Ah | Damn Delicious May 13, 2013

I could wake up to this every morning!

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7 Valerie May 13, 2013

Kate Spade cupcake liners – who knew!! :D These muffins look delicious! Love the raspberry + brown butter combo.

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8 Stephanie @ Girl Versus Dough May 13, 2013

I don’t know what I love more — this recipe or those adorable muffin liners! And the flavors of these muffins? SWOON.

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9 Marta @ What should I eat for breakfast today May 13, 2013

It does look yummy. I am still waiting for raspberries from this season, fresh, sweet and delicious :)

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10 Georgia @ The Comfort of Cooking May 13, 2013

Cutest muffin cups evaaaar! These look absolutely delicious, Laura. Perfect for brunching or snacking!

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11 Maria@PinkPatisserie May 13, 2013

Love the sweet little cups and anything raspberry. And brown butter? Deeevine! Beautiful photos as usual Laura!

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12 Deb May 13, 2013

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

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13 Julie @ Table for Two May 13, 2013

raspberry and brown butter in a muffin? count me in!!

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14 ashley - baker by nature May 13, 2013

If Kate Spade cake for breakfast is OK, than cake for breakfast is OK!!! Love these muffins. I mean, browned butter and fresh raspberries?! Heck yes.

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15 Averie @ Averie Cooks May 13, 2013

brown butter, graham flour, honey, and cinnamon = a DREAM come true!

And throw in the raspberries and it pushes it over the edge!

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16 Claire @ Claire K Creations May 13, 2013

I am the biggest sucker for raspberry in anything baked! So pretty too in their beautiful cases!

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17 Suzanne May 13, 2013

I was just thinking of make some raspberry muffins today and these look just perfect.

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18 Lorraine @ Not Quite Nigella May 13, 2013

Hehe I’m there wherever browned butter and your recipes are! :D

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19 Deborah May 13, 2013

These are definitely calling my name!!

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20 brandi May 14, 2013

gorgeous! i’m a sucker for anything raspberry.

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21 Erin @ Texanerin Baking May 14, 2013

These are lovely looking! And cute paper cup liner thingies. :)

And raspberries are in season where you live? Ugh. Jealous! Enjoy them for me. :)

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22 Lora @cakeduchess May 14, 2013

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

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23 The Café Sucre Farine May 14, 2013

Raspberry anything sounds wonderful to me but add brown butter and I know I’d go crazy. Very fun papers too!

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24 Jean (Lemons & Anchovies) May 14, 2013

These muffins are gorgeous, Laura. They’re fit for an elegant tea party!

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25 Alyssa (Everyday Maven) May 14, 2013

Those are so cute – I want to get those muffin liners!

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26 Jennifer @ Mother Thyme May 14, 2013

These are so pretty and I love the polka dot muffins cups!

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27 Patty May 14, 2013

Very pretty! I like your raspberry theme and the sweet little polka dot muffin cups-very Spring-y ;-)

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28 robyn @ the freckled pie May 14, 2013

i have yet to bake with graham flour – and these muffins are given me good reason to try it! xo

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29 Simone May 14, 2013

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!

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30 Nami | Just One Cookbook May 14, 2013

I was craving for brown butter flavor and you made muffins with it! NICE!!!!! I’ve never used or seen graham flour before – gotta go find it! I want to make these with blueberries…. drooling!

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31 Liz May 14, 2013

These look outstanding! And that crispy turbinado sugar topping is the perfect finishing touch!

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32 Kiran @ KiranTarun.com May 14, 2013

Oh my yummers! I need these muffins with my tea, now :D

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33 marissa @ the boot May 14, 2013

i love how color coordinated your delights always are! :) these are beautifullll and i am saving this recipe!

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34 Maureen | Orgasmic Chef May 15, 2013

Raspberries are my best friend and in a muffin just takes it to a higher level of love. Then, if you add brown butter? over the top :)

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35 Carol | a cup of mascarpone May 15, 2013

I’m all about muffins…love these flavors!

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36 Erin @ Dinners, Dishes and Desserts May 15, 2013

Brown butter in muffins, what a great idea!! Love the use of fresh raspberries, just a couple more weeks and they will be super fresh and delicious here!

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37 Charles May 15, 2013

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 :)

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38 Kankana May 15, 2013

Looks like you are on a raspberry rush out here :) I love brown butter and I can say how rich these muffins would taste!

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39 Kate@Diethood May 15, 2013

WHOA! Where do I begin?! I’ve been dreaming about these ever since I saw the photo float around Pinterest… Beautiful muffins!

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40 Abbe@This is How I Cook May 15, 2013

Prettier than a fashion shoot! And I’ll bet they taste good, too!

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41 Sylvie @ Gourmande in the Kitchen May 15, 2013

Oh how I love raspberries and browned butter as well!

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42 Lail | With A Spin May 15, 2013

These muffins look fantastic and I am sure they tasted as good with a brown butter and raspberry combination. Yum!

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43 Rosa May 16, 2013

Delicious looking muffins! I definitely love the fact that you have used brown butter to make them.

Cheers,

Rosa

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44 Gina May 16, 2013

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.
-Gina-

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45 Jocelyn (Grandbaby Cakes) May 22, 2013

These muffins look so gorgeous, really delightful!

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46 Sue Harrell May 23, 2013

Beautiful and their size is adorable. I’m going to try and make these with strawberries next season. Thanks for sharing!

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47 Val June 7, 2013

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

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