Browned Butter Brown Sugar Muffins | Occasionally Crafty: Browned Butter Brown Sugar Muffins

Thursday, July 17

Browned Butter Brown Sugar Muffins

Have you entered the Pley giveaway to win a  LEGO set or a subscription to rent your favorite sets? EVERYONE who enters gets a code for a 1-month subscription- so don't forget to enter!

Does anyone else make muffins with dinner?  Or is it just me?

I know muffins are typically a "breakfast" thing or even a "snack" thing, but I love a good muffin with my dinner sometimes.

I have had a recipe for Brown Sugar Muffins for awhile.  They were good, but they weren't outstanding.  And if I'm going to eat a muffin, I really want it to be worth it, you know?

So I went in search of ideas to improve this muffin recipe, and after making a few small but important changes, I made a muffin that is light, fluffy, and sweet (but not too sweet).

The addition of browned butter and an extra egg just gives it a richness that my recipe was lacking before.  I also used buttermilk instead of my usual plain milk.

These muffins were absolutely delicious right out of the oven.  They are definitely best served warm!

Here's the recipe: (thanks to A House in Holland for the suggestions!)

Browned Butter Brown Sugar Muffins

1/2 cup butter or margarine
2 cups flour  (I used all-purpose)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk


1.  Preheat oven to 400 degrees
2.  In a small sauce pan, brown the butter, letting it cook over low heat for 5-7 minutes.  Butter should turn a golden brown color and have a slightly nutty taste/smell.  Remove from cooktop and let cool for at least five minutes before using.
3.  Meanwhile, combine flour, baking powder, baking soda, and salt in a small bowl.  Set off to the side.
4.  In the bowl of a mixer, combine brown sugar and eggs.  Beat until light and fluffy.  Add browned sugar and vanilla.
5.  Add half of the flour mixture to the wet ingredients and mix by hand until combined.  Add the buttermilk and mix.  Then add the rest of the flour mixture and mix until just combined, without any dry ingredients showing.
6.  Divide batter evenly into 12 lined muffin cups.  Bake for 15-17 minutes, until a toothpick inserted in the middle of a muffin comes out cleanly.  Serve and enjoy!

If you like these, you might want to try some of our other recipes, or check out our Bread/Rolls/Muffins Pinterest board below.
Follow Occasionally Crafty (Valerie)'s board Bread, Rolls, Muffins on Pinterest.

P.S.  I'm linking up to some parties listed here: come check them out!

Connect with us! You can find us here:
Image Map


  1. These look delish, Valerie! Thanks so much for sharing the recipe!

  2. My mom always made blueberry muffins with dinner, and they were the highlight of the meal. Thanks for sharing this delicious looking recipe, and for bringing muffins back to dinner status.

    1. Glad to hear I'm not alone, Nicki! (I love a good blueberry muffin with dinner too!). Thanks for stopping by!

  3. These sound amazing! My youngest is not the biggest breakfast person but I can't see her saying to to these. Thanks for linking up to Pin Your Friday Favorite!


Thanks so much for stopping by! I try to answer all valid comments as soon as possible, but you can also email with an urgent question. Have a great day!