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
baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon
½ cups
brown sugar
3 eggs
1 can evaporated milk
Directions
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.
2. Line
muffin tray and preheat oven to 375.
3. Place
brown sugar, eggs, and vanilla into a bowl, and whisk to combine.
4. Pour
cooled brown butter (it may be slightly warm) and evaporated milk into the
brown sugar mixture and mix to combine.
5. Place
your dry ingredients into a separate bowl, including oats, and stir to
incorporate.
6. Add
the dry ingredients to the wet ingredients and gently stir until just
combined. Using a rubber spatula, scrape
the sides of your bowl.
7. Fill
muffin liners half way to three-quarters full, with muffin batter. You may use and ice cream scoop or 2 tablespoons
of batter.
8. Once
all muffin liners have been filled, sprinkle additional oats and cinnamon on
top of each muffin.
9. Bake
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.
Labels: Breakfast