Brown Butter Brown Sugar Muffins

These are definitely a must MUST try! They are perfectly moist, and have the perfect amount of sweetness to them. We ate them plain because we honestly didn't feel they needed anything. You could add a touch of honey to them if you wanted, but they really don't even need it. If you have not browned butter in any of your baked goods, you really must try it. The blueberry muffins, and butterscotch blondies recipes I have posted also use brown butter. It truly changes the taste of a baked good. Also, these call for dark brown sugar. I would not recommend using regular brown sugar, because the muffins would lack a lot of flavor. I served these with a hash-brown egg bake, but they would pair great with any warm Fall meal.

Recipe from Baking Bites

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter, room temperature
1 cup DARK brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk

Preheat oven to 400F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat and pour into separate bowl to stop the browning.
In a large bowl, whisk together brown sugar and eggs until smooth. Whisk in browned butter and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing just until the batter comes together and no streaks of dry ingredients remain.
Divide evenly into prepared muffin cups.
Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed.
Turn muffins out onto a wire rack to cool.