Brown Butter Peach Crumb Muffins
Recipe type: Breakfast
Makes: 12 muffins
The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.
Muffin ingredients:
  • 100g (7 tablespoons) unsalted butter (softened at room temperature)
  • 80 milliliters (1/3 cup) milk at room temperature
  • 55g (1 large) egg + 20g (1 large) egg yolk at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 160g (~3/4 cup granulated sugar )
  • 120g (~3/4 cup) white whole wheat flour
  • 100g (~3/4 cup) all-purpose flour
  • 7 ½g (1½ teaspoons) baking powder
  • 3g (1 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 1g (1/4 teaspoon) salt
  • 300g (~2 cups) chopped peaches (~2 large peaches)
Topping Ingredients:
  • 40g (3 tablespoons) unsalted butter, cold
  • 65g (~1/2 cup) all-purpose flour
  • 40g (~3 tablespoons) granulated sugar
  • 2g (1/2 teaspoon) ground cinnamon
  1. Pre-heat oven to 375 degrees; line a muffin pan with paper or foil liners and set aside
  2. Make the muffin batter
  3. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color with dark specks, remove from heat immediately
  4. Pour browned butter into a small bowl and set aside
  5. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside
  6. In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter
  7. Add milk mixture to dry ingredients and stir just until combined; gently fold in peaches
  8. Distribute batter evenly among cupcake liners and set aside
  9. Make crumb topping by combining the butter, flour, sugar and cinnamon with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
  10. Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean
Adapted from these Brown Butter Blueberry Muffins (original source: Joy the Baker Cookbook)
Recipe by Keep It Sweet Desserts at