Equipment
Ingredients
Brown Butter Batter
- 115 g unsalted butter
- 160 ml maple syrup
- 50 g light brown sugar, packed
- 2 large eggs, room temperature
- 120 g sour cream, room temperature
- 5 ml vanilla extract
- 250 g all-purpose flour
- 8 g baking powder
- 2 g baking soda
- 3 g salt
- 2 g ground nutmeg
Optional Topping
- 50 g pecans or walnuts, finely chopped
Maple-Butter Glaze
- 60 g confectioners' sugar, sifted
- 30 ml maple syrup
- 15 g unsalted butter, melted
- 1 g salt
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a 12-cup muffin tin with paper liners.
Place 115g of unsalted butter in a light-colored saucepan over medium heat. Melt the butter and continue to cook, swirling the pan constantly, until it foams and golden brown specks appear at the bottom with a nutty aroma. Immediately transfer to a large mixing bowl to cool for 10 minutes.
To the cooled brown butter, whisk in 160ml maple syrup, 50g brown sugar, 2 eggs, 120g sour cream, and 5ml vanilla extract until completely smooth and well combined.
Sprinkle the 250g flour, 8g baking powder, 2g baking soda, 3g salt, and 2g nutmeg directly over the wet ingredients. Fold gently with a rubber spatula just until no dry streaks of flour remain. Do not overmix; the batter will be thick and slightly lumpy.
Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top. If using, sprinkle the 50g of chopped pecans or walnuts evenly over the batter.
Bake in the preheated oven at 200°C/400°F for exactly 5 minutes. Then, keeping the oven door closed, reduce the oven temperature to 175°C/350°F. Continue baking for an additional 12 to 14 minutes.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire cooling rack to cool completely.
While the muffins cool, prepare the glaze. In a small bowl, whisk together the 60g confectioners' sugar, 30ml maple syrup, 15g melted butter, and a pinch of salt until perfectly smooth.
Once the muffins are completely cool, generously drizzle or spoon the maple-butter glaze over the tops.
Chef's Notes
- Starting the bake at a higher temperature before lowering it is a classic bakery trick. The initial blast of high heat rapidly activates the leavening agents, creating a beautifully tall, domed top.
- Using a light-colored saucepan is crucial when browning butter. Dark non-stick pans mask the color of the milk solids, making it incredibly easy to accidentally burn the butter.
- Opt for a dark or robust grade maple syrup; lighter amber syrups often lack the assertive flavor needed to shine through the tang of the sour cream and the richness of the brown butter.
- For the truest one-bowl experience, weigh your ingredients directly into the main mixing bowl using a digital scale, taring the scale to zero between additions.
Storage
Refrigerator: 5 days — Store in an airtight container. The glaze may soften and weep slightly over time.
Freezer: 3 months — Freeze unglazed for best results. Thaw at room temperature and glaze before serving.
Reheating: Microwave unglazed muffins for 10-15 seconds to restore warmth and soften the crumb.
