This is the other group of muffins that I took with me to my departmental staff meeting. I had never baked with brown butter before, but have been wanting to try because I see it used so much. I can’t say that I noticed a difference in taste, but I will definitely try it again. Instead of fresh cherries, I used ones that I had frozen before they spoiled on me.
The muffins got great reviews from my colleagues and they were appreciative for a whole wheat option.
Cherry Brown Butter Muffins
Adapted from Blue Ridge Baker
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup white sugar
1 Tbsp. baking powder
3 Tbsp. cornstarch
1/4 tsp. salt
4 ounces (1 stick) unsalted butter, browned
1 cup milk
1 1/2 tsp. vanilla extract
1 1/2 cups frozen pitted cherries, thawed and drained
1. Preheat oven to 375. Prepare standard muffin tin by lining with baking cups or butter and flour cups.
2. In a large bowl stir together flours, sugar, baking powder, cornstarch, and salt. In the pan you browned your butter in, add milk and vanilla extract. Add butter mixture to dry ingredients, and mix until just combined. Fold in cherries. Distribute batter evenly among muffin cups, filling 3/4 full. Bake for about 20 minutes, or until a tester inserted into center of muffins comes out clean.