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

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

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

  4. 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. 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. 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.

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