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Browned Butter Cranberry Lime Muffins

November 9, 2010 by Joy the Baker 126 Comments

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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.

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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.

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7.  Just let the kitten play.  Fine.  But he will have to be locked up in just a minute.

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8.  Melt butter until browned and whip up some batter with fresh cranberries.

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9.  Top with granulated sugar and bake.

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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

Print this Recipe!

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.

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Filed Under: Breakfast, Fruit, Holiday, Muffins, Recipes, Snacks

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Reader Interactions

Comments

  1. Ami @ beyondpeasandcarrots

    November 9, 2010 at 5:08 am

    Yay, I was planning on making muffins today and I totally have everything to make these already!! I love the pics too… they look vintage :)

    Reply
    • Anne

      October 14, 2017 at 2:01 pm

      Made these muffins yesterday and they didn’t ride and form a nice crown. Too much butter and/or milk. The flavor profile is yummy but too much fat for the leavening to do it’s job.

      Reply
  2. Wei-Wei

    November 9, 2010 at 4:51 am

    Dang. Poor, poor, kitty. I think that I really need to do something with browned butter soon. All the signs point to it.

    Reply
  3. jessica @ how sweet

    November 9, 2010 at 4:38 am

    Anything with browned butter has my heart.

    Reply
  4. kmarie

    November 9, 2010 at 4:34 am

    those photos look all vintage-y cool—-like you applied one of those things pioneer woman calls an action on her photo tutorials!

    Reply
  5. Tora

    November 9, 2010 at 4:28 am

    AGHA GAHAAGHAHAHHAHHHhhh

    That was the sound of my jaw dislodging because of the weight of the drool. And my attempt at telling my flatmate to come over and have a look at the delicious photographs.

    Thanks for sharing, Joy!

    Reply
  6. Paulette

    November 9, 2010 at 4:10 am

    Well I have been up since four-thirty. I am already hungry for a good breakfast and low and behold yum cranberry lime muffins. Can’t wait till the store opens. Great pics. Paulette

    Reply
  7. Kellee

    November 9, 2010 at 4:09 am

    Kitten is PRECIOUS. and the muffins look pretty darn good too. Thanks Joy! :)

    Reply
  8. Katrina

    November 9, 2010 at 4:05 am

    Interesting combination for muffins! I love the idea :)

    Reply
  9. ursula

    November 9, 2010 at 4:02 am

    Oh my! Your kitten is so cute! My kitten always wants to play when I’m trying to take photos of food. Naughty kitty.

    Reply
  10. Victoria (District Chocoholic)

    November 9, 2010 at 4:01 am

    Looks delicious. And I love your kitten.

    Reply
  11. Lauren at KeepItSweet

    November 9, 2010 at 3:38 am

    what a perfect muffin for thanksgiving time! great for brunch the next day

    Reply
  12. LimeCake

    November 9, 2010 at 3:35 am

    talk about looking through rose-tinted glasses. love the flavours!

    Reply
  13. Sushi Girl

    November 9, 2010 at 2:36 am

    Oh YUM! I made the Molasses Chocolate Chip cookies tonight and they are about gone (darn that sea salt was the ‘icing on the cookie!) so will have to make these this week :D

    Reply
  14. Petit Filoux

    November 9, 2010 at 2:24 am

    hihi love the kitten! so cute!

    Reply
  15. Teresa

    November 9, 2010 at 1:51 am

    It’s amazing how well camera phone photos can turn out. Sometimes my best shots are taken on my iPhone.

    Reply
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