I was reading recipes the other day, as you do, and the words “butter pecan” were mentioned. As in ice cream. Well, I don’t make ice cream since I don’t have an ice cream machine, but I do make muffins. Doesn’t butter pecan sound like a great idea? Sometime last fall, I discovered browned butter and I went a little crazy putting it in no less than three different muffin recipes. Because it SO GOOD. And some of those even had pecans too. But I have yet to make a simple browned butter pecan muffin. Isn’t it time to rectify that?
For the muffins:
2 cups or 250g flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
1 cup or 120g chopped pecans
1/4 cup or 60g browned butter, cooled – use these directions here. (Let me encourage you to make extra and keep it indefinitely in a clean jar in your refrigerator. It's soooo good.)
1 teaspoon vanilla
3/4 cup or 180ml milk
For the topping:
1/4 cup or 30g chopped pecans
1/4 cup or 50g brown sugar
2 tablespoons flour
2 tablespoons butter, melted and cooled
Preheat your oven to 350°F or 180°C and prepare your large 12-cup muffin pan by greasing lightly or lining with muffin papers.
Make your topping by combining all the ingredients in a small bowl and using a fork to mix lightly so you have large crumble. Set aside.
In a large mixing bowl, whisk together your flour, sugar, salt, baking powder and chopped pecans.
In a smaller mixing bowl, whisk the egg, cooled browned butter, vanilla and milk. The butter may try to harden up on you if your milk is cold, but just keep whisking. Even if it separates out a little bit, it will be mixed enough to allow you to pour the mixture into the dry ingredients.
Pour your wet ingredients into your dry ones and stir till just combined.
Divide the batter between the muffin cups.
Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.
Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.