These Brown Sugar Muffins are the perfect breakfast muffin! Not too sweet and super moist, these muffins will be one to add to your list of favorites!!!
½ cup unsalted butter
2 cups all- purpose flour
1/3 cup quick rising oats, extra to garnish
1 ½ teaspoon
1/2 teaspoon cinnamon
1 can evaporated milk
1. Place butter in a saucepan over medium low
heat. Stirring consistently, cook butter
until it begins to foam. Once foam
begins to subside, continue to cook until the butter begins to turn lightly brown,
stirring consistently – brown specks
will form and the butter will have a nutty aroma. Remove from stove and pour into bowl and set
aside to cool.
muffin tray and preheat oven to 375.
brown sugar, eggs, and vanilla into a bowl, and whisk to combine.
cooled brown butter (it may be slightly warm) and evaporated milk into the
brown sugar mixture and mix to combine.
your dry ingredients into a separate bowl, including oats, and stir to
the dry ingredients to the wet ingredients and gently stir until just
combined. Using a rubber spatula, scrape
the sides of your bowl.
muffin liners half way to three-quarters full, with muffin batter. You may use and ice cream scoop or 2 tablespoons
all muffin liners have been filled, sprinkle additional oats and cinnamon on
top of each muffin.
muffins in preheated oven, for 12-15 minutes, or until a toothpick inserted
into a muffin comes out clean.
10. Place baked muffins on cooling rack for 10
minutes and then remove and serve.