Once upon a time, there was a girl who said that if she ever melted butter again she would brown it instead. That girl was me and that I have. It really does add an almost caramelized taste to baked goods. This recipe comes from a magazine I bought way back in the fall specifically because Bakerella was on the cover. She is awesome. This recipe popped in my mind because there was buttermilk nagging at me in the fridge. I have the most noble intentions when I buy buttermilk and then find myself scrambling to use it all up. Granted it pushes me to bake new things but seriously screw off.
Adapted from Bakerella
2/3 cup buttermilk
1 egg
2 1/2 tablespoons pure maple syrup
2 tablespoons butter
1 egg
2 1/2 tablespoons pure maple syrup
2 tablespoons butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons light brown sugar, packed
1/2 cup milk chocolate chips or mini chocolate chips + extra for sprinkling*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons light brown sugar, packed
1/2 cup milk chocolate chips or mini chocolate chips + extra for sprinkling*
1/2 cup maple syrup
In a small saucepan, over medium heat, melt the butter. Continue to cook said butter until brown bits form on the bottom. Set aside to cool slightly, about ten minutes. Preheat the oven to 350ยบ. Spray 24 mini muffin tins with non-stick spray or butter them. In bowl, whisk together the buttermilk, egg, maple syrup and browned butter until combined. With a spatula, stir in the flour, baking powder, baking soda, salt and sugar. Mix until just combined. Fold in the chocolate chips. Evenly distribute the batter. Sprinkle with extra chocolate chips. Bake, alternating halfway through, for 10 to 12 minutes. Allow them to cool in the pan for 5 minutes then remove to a rack. While they are cooling, warm up the maple syrup for dipping the muffins. Enjoy! Makes 24 mini muffins.
In a small saucepan, over medium heat, melt the butter. Continue to cook said butter until brown bits form on the bottom. Set aside to cool slightly, about ten minutes. Preheat the oven to 350ยบ. Spray 24 mini muffin tins with non-stick spray or butter them. In bowl, whisk together the buttermilk, egg, maple syrup and browned butter until combined. With a spatula, stir in the flour, baking powder, baking soda, salt and sugar. Mix until just combined. Fold in the chocolate chips. Evenly distribute the batter. Sprinkle with extra chocolate chips. Bake, alternating halfway through, for 10 to 12 minutes. Allow them to cool in the pan for 5 minutes then remove to a rack. While they are cooling, warm up the maple syrup for dipping the muffins. Enjoy! Makes 24 mini muffins.
* I used milk chocolate chips in the batter and then mini chocolate chips for sprinkling.
No comments:
Post a Comment