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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. Kocinera

    November 9, 2010 at 5:41 pm

    hahaha Wow! What an odyssey. I think that you just earned yourself even more of these yummy muffins as a reward for your amazing tenacity in the face of photographic tragedy. Yep. More muffins. :D

    Reply
  2. leyla

    November 9, 2010 at 5:01 pm

    Will definitely be baking these – soon. Browned butter is my latest obsession and these sound divine. Pretty much love any baked good with cranberries ;-) Pop. Thanks Joy. And Kitten.

    Reply
  3. TJ

    November 9, 2010 at 4:58 pm

    Up next, browned butter peanut butter and chocolate pop-tarts.

    I think my arteries just seized up a little. Totally worth it.

    TJ

    Reply
    • joythebaker

      November 9, 2010 at 8:09 pm

      oooh man! you’re a smart one.

      Reply
  4. girl japan

    November 9, 2010 at 4:49 pm

    Looks lovely.. thanks for the reminder.. I need to venture out and scour for some fresh cranberries…

    Reply
  5. Ama

    November 9, 2010 at 4:08 pm

    I love how the pictures look so vintage-esque! Favorite!

    Of course, anything with limes in it sound delicious to me. Not to mention cranberries! : )

    Reply
  6. Rachel

    November 9, 2010 at 3:24 pm

    Your kitten looks good in red and your muffins sound spectacular!

    Reply
  7. postcollegecook

    November 9, 2010 at 2:10 pm

    Any blog post with a kitten sneaking into the photo is a post after my own heart… :)

    Reply
  8. Lina

    November 9, 2010 at 1:30 pm

    That kitten is so cute- If my dad wasn’t allergic, I’d definitely beg my parents for one. Too bad…
    Anyway, regarding the muffins, do you think I could use coconut oil instead of the butter? I don’t know if it’ll brown, though…

    Reply
  9. millys mini kitchen

    November 9, 2010 at 12:57 pm

    Kitty! I love the hipstamatic app (I assume that’s what you’ve used!).
    I need an ice-cream scoop.

    Reply
  10. Connie

    November 9, 2010 at 12:08 pm

    YUMMI!!!

    THESE ARE BEAUTIFUL!!
    I’ll try them…but I haven’t seen cranberries here….maybe I’ll change them for raisins or other fruit…maybe I can found some raspberries or blueberries in walmart…
    thanks a lot for sharing this!

    XOX

    Reply
  11. laura @ a little barefoot

    November 9, 2010 at 11:16 am

    these muffins sound amazing. and that kitten is adorable.

    Reply
  12. Laurab @ foodsnobstl

    November 9, 2010 at 11:02 am

    How did you know I have a bag of cranberries in my fridge I need to use?

    Reply
  13. avril

    November 9, 2010 at 10:45 am

    These muffins remind me of my drink of choice at the moment….cranberry juice on the rocks with a nice chunk of lime squeezed into it….YUM!

    Reply
  14. Sarah

    November 9, 2010 at 10:44 am

    So random but so delightful looking!! PS do you design your own headers? They are adorable.

    Reply
  15. Sarah-Mae @ Eat, Run, Knit

    November 9, 2010 at 10:33 am

    Mmmmmmmmmmmmmmmmmmmmmmmmmmm!!! Kittens! I mean… MUFFINS!
    Those muffins just scream to be consumed whilst still wearing pjs!

    Reply
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