How to make and photograph Browned Butter Cranberry Lime Muffins:
1. Walk to the coffee shop around the corner for a small cup of coffee. Drink it.
2. Plug in your camera battery.
3. Look for your camera’s memory card.
You can’t find it. Ok… no problem. Keep looking.
Still can’t find it. Ooooookkk. Look some more. Maybe it’s in that spot that you’re absolutely positive you left it last. No? Can’t find it?
Super impatient? I understand. Camera phone will do. It just will.
4. Find your phone.
5. Arrange cranberries and lime on that white thing that you like.
6. Try to get the kitten to move.
The kitten doesn’t want to move. The kitten wants to play.
7. Just let the kitten play. Fine. But he will have to be locked up in just a minute.
8. Melt butter until browned and whip up some batter with fresh cranberries.
9. Top with granulated sugar and bake.
10. Photograph and eat warm. Go get more coffee if necessary.
11. Don’t share with the kitten. Sorry kitten.
Browned Butter Cranberry Lime Muffins
makes 12 muffins
7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
zest of 1 lime
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh cranberries
1/4 cup granulated sugar for topping
Put a rack in the upper third of the oven and preheat oven to 350 degrees F. Line muffin pan with paper or foil liners
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.
Whisk milk, egg, yolk, vanilla and lime zest until combined. Add the brown butter and whisk to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the cranberries.
Divide the batter among muffin cups and spread evenly.
Generously sprinkle with granulated sugar.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
Ziu
One of the cutest blog entries I’ve ever read!!! Your blog (and kitten) are sooo adorable! :)
Lisa
Thank you so much for this recipe – I baked the muffins to take into work for my birthday and they went down a storm. I did struggle a bit with browning the butter, mostly through impatience I think. How long should it take? I will be making this again later in the week, possibly in cake or loaf form so any tips would be appreciated!
Anoop Thomas
I made these last week and they were delicious!……..Thank you so much for the recipe….. I enjoyed It..
Margaret
Made these yesterday and they might be some of the best muffins I’ve ever made. Thanks for the recipe, Joy!
caitlin
Joy, do you think I could make the batter the night before baking in the morning? I was planning on making these for thanksgiving morning but didn’t want to add another thing to make the day of.
Sarah S
I made these this morning and they were delicious!