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Cozy Brown Butter Pumpkin Streusel Muffins: Easy Fall Recipe

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These deeply flavorful, perfectly moist pumpkin muffins feature a nutty brown butter batter and a crunchy streusel topping. They deliver the bakery-case magic you’ve been chasing, with a tender crumb that stays fresh for days.

Ingredients

Scale
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (56g) cold unsalted butter, cut into small cubes
  • 1/3 cup (40g) chopped pecans or walnuts (optional)
  • 1/2 cup (113g) unsalted butter (for browning)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80g) sour cream or plain Greek yogurt, room temperature

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally as it melts. It will foam, then the foam subsides, and brown specks form at the bottom. When it smells nutty and turns amber (about 5-7 minutes), remove from heat immediately. Pour into a heatproof bowl and let cool for 10-15 minutes.
  2. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold butter cubes and use a pastry cutter or fingers to work butter into flour until it resembles coarse sand with some pea-sized pieces. Stir in nuts if using. Refrigerate while making batter.
  3. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  4. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Set aside.
  5. Mix wet ingredients: In another large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and 1/4 cup brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin puree, and sour cream until smooth and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry. Fold gently with a rubber spatula until no streaks of flour remain. A few lumps are fine. Do not overmix.
  7. Fill and top: Divide batter evenly among 12 muffin cups (about 3/4 full). Sprinkle cold streusel generously over each, pressing lightly into batter.
  8. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake for another 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and sour cream. Measure flour by spooning into cup and leveling off. Keep streusel cold until ready to use. Do not overmix batter. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, streusel, fall recipe, easy muffins, pumpkin spice

Find it online: https://freshforkful.com/cozy-brown-butter-pumpkin-streusel-muffins-easy-fall-recipe/