Everything is better with butter. More butter more better. Let’s take it one step further though. Browned butter. Everything is better with browned butter. Like, cranberry nut browned butter muffins. But let’s take it one step further since we’re already stepping far out, you know? JUMBO muffins. Which in my eyes, are just normal sized muffins. Because in the end, I’m gonna eat like, four anyways.
I bought a “jumbo” sized muffin pan a long ass time ago, and I’m just now using it for the first time. I don’t bake muffins often. Honestly, aren’t they just an excuse to eat cake for breakfast? “It’s ok, we’ll just eat it in a smaller form, no one will know.” Listen, at this point in my life, I don’t need an excuse to eat cake for breakfast. That’s the least of my worries right now.
Now, let’s get into the deets of these cranberry nut browned butter muffins. It’s time for, the rundown…
-This recipe has a nut flour-based batter, which contains over a cup of ground nuts in it. The batter needs to rest for 30 minutes, to thicken, or else it will be too loose/runny and result in very flat muffins. As the batter rests, gluten develops, the excess liquid is absorbed and the muffins bake up nicely! Is this an annoying extra step? Maybe, but 30 minutes actually flies by when you’re watching The Office.
-I used a mix of pecans and walnuts because I didn’t have enough pecans. Whateverrrr. You can use whatever you want, ok? Use all pecans, all walnuts, all hazelnuts, a mix of nuts, go cray!
-The cranberries lend a delicious, tartness to these muffins that are great. You can use frozen cranberries, just microwave them until they’re partially thawed, around 30 to 45 seconds.
-I made these muffins in a “jumbo” sized pan, but of course you can make them in a normal muffin pan. Instructions for making both will be in the directions below.
-A streusel topping makes everything better, amiright? Get ready for it.
Ok but I ate one of these and IMMEDIATELY wanted to eat another. It was a reflex, like out of nowhere I had another one in my hand and then realized I had another one in my hand and looked at it all surprised like, “How the hell did this son of a bitch get here?”I mean I always wanna eat more. Another slice of pizza, more waffles, another scoop of ice cream, more fries. It’s a problem. I HAVE A PROBLEM. I think to myself, “Eat up kid, you only live once. YOLO.” (It’s still a relevant saying, OK!!) But also, yolo, so maybe don’t treat your body like complete garbage. Whateverrr.
Ok, moving on.
Cranberry nut browned butter muffins. No pressure to make them. But pressure. BECAUSE THEY’RE DELICIOUS and a good way to use up any leftover cranberries still lingering around from the holiday season because who doesn’t freeze a million bags? (Don’t even get me started on the mess that is my freezer).
Which by the way, real quick, now as an adult, personally the holidays kinda suck. Like, it’s all a damn blur and it’s cold and I just wanna sit by a fire, but I don’t have a fireplace so then I have to put on that YouTube video of the fake fire, BUT THERE’S NO HEAT COMING FROM IT.
It’s fine, because I’ll just eat muffins (CAKE) for breakfast and it’s gonna be great.
ENJOY THESE BITCHES! See you on the flippity flop y’all!
Cranberry Nut Browned Butter Muffins
Print RecipeIngredients
- Streusel Topping
- 3 tablespoons all-purpose flour
- 4 teaspoons granulated sugar
- 1 tablespoon light brown sugar, packed
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
- 1 pinch salt
- 1⁄2 cup pecans, walnuts, or whatever nuts you want to use
- Muffins
- 1 1⁄3 cups all-purpose flour (6 2/3 ounces)
- 1 1⁄2 teaspoons baking powder
- 3/4 teaspoons salt and 1/4 teaspoon salt, divided
- 1 1⁄4 cups pecans or walnuts, or whatever, toasted and cooled
- 1 cup granulated sugar (7 1/2 ounces)
- 1 tablespoon granulated sugar (7 1/2 ounces)
- 2 large eggs
- 6 tablespoons browned butter, cooled slightly
- 1⁄2 cup whole milk
- 2 cups fresh cranberries
- 1 tablespoon confectioners' sugar
Instructions
For the Streusel Topping: Adjust oven rack to upper-middle position and heat oven to 425 degrees (I baked my muffins at 400 degrees because of my "jumbo" sized pan, and also my oven tends to run a tad hot and also, 425 seems high AF). Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add nuts and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
For the Muffins: Spray a 12-cup muffin pan (or your jumbo pan) with baking spray and dust with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
Process toasted nuts and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to a large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside for 30 minutes to thicken.
Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere.
Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. If using a jumbo sized pan, bake for a few minutes longer. Mine were in the oven for about 22 minutes. Let muffins cool muffin pan on wire rack for about 10 minutes. Remove muffins from pan and cool for at least 10 minutes before serving. Enjoy!
Notes
Recipe adapted from America's Test Kitchen.
