Raspberry blueberry muffins feature brown butter, brown sugar, vanilla bean paste, fresh raspberries and fresh blueberries. Muffins are topped with a brown sugar cinnamon walnut streusel and baked until golden.
I love browning butter for use in recipes. It adds a delicious nutty flavor. You melt butter over low to medium low heat and then continue cooking the butter until the water boils off and the milk solids begin to change color. You end up with some brown bits at the bottom of the pan, and an amber colored liquid.
For these raspberry blueberry muffins, the brown butter is added in with the whole milk, egg, and vanilla bean paste.
Separately, the dry ingredients are combined. The all-purpose flour, light brown sugar, granulated sugar, fine sea salt, and baking powder are whisked together.
As with most muffin recipes the wet ingredients are added to the dry ingredients and they are gently stirred together, just until they are combined. Over mixing at this point can result in muffins that are not fluffy, instead they can be quite chewy.
The raspberries and blueberries are folded in, and the batter is spread among the prepared muffin cups.
Light brown sugar, all-purpose flour, ground cinnamon, melted butter and chopped walnuts are combined in a small bowl. The walnut streusel is sprinkled across the tops of each muffin.
The muffins are baked in a preheated oven until golden. Best served warm, these muffins will last several days in an airtight container. The use of paper liners helps them to retain their moisture. Once baked, they can be frozen for several months.
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Raspberry Blueberry Muffins
Equipment
- 1 (12 cup) regular muffin tin
Ingredients
Raspberry Blueberry Muffins
- 113 grams unsalted butter (1/2 cup OR 1 stick)
- 256 grams all-purpose flour (2 cups)
- 100 grams light brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 3 grams fine sea salt (1/2 teaspoon)
- 15 grams baking powder (1 tablespoon)
- 180 grams whole milk OR buttermilk (3/4 cup), room temperature
- 50 grams egg (1 large), room temperature
- 5 grams vanilla bean paste (1 teaspoon)
- 125 grams fresh raspberries (3/4 cup)
- 125 grams fresh blueberries (3/4 cup)
Walnut Streusel
- 50 grams light brown sugar (1/4 cup)
- 24 grams all-purpose flour (3 tablespoons)
- 2 grams ground cinnamon (1/2 teaspoon)
- 28 grams unsalted butter (2 tablespoons), melted
- 30 grams chopped walnuts (1/4 cup)
Instructions
Raspberry Blueberry Muffins
- Preheat the oven to 400 degrees F. Line muffin tin with paper liners.
- Add unsalted butter to small saucepan. Heat over low heat until butter melts. Stirring occasionally, continue to cook butter until it becomes amber brown in color, with small brown bits accumulating on the bottom of the saucepan, about 5 minutes. Cool. Set aside.
- Add all-purpose flour, light brown sugar, granulated sugar, fine sea salt, and baking powder to mixing bowl. Whisk well to combine. Set aside.
- Add cooled brown butter, whole milk, egg, and vanilla bean paste to mixing bowl. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Stir with a flat spatula just until combined. Do not over mix.
- Fold in the fresh raspberries and fresh blueberries.
- Divide the muffin batter evenly between the muffin tin cups.
Walnut Streusel
- Add light brown sugar, all-purpose flour, ground cinnamon, melted butter and chopped walnuts to a small bowl. Stir to combine. Sprinkle streusel mixture evenly over muffin tops.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and cool on wire rack.
- Store muffins in an airtight container at room temperature.
