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Brown Butter Lemon Muffins

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Brown Butter Lemon Muffins
© Eatwell101.com
Brown Butter Lemon Muffins - Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast.

Brown Butter Lemon Muffins – Rich, moist and fluffy, this is the only lemon muffins recipe you need for a perfect grab-n-go breakfast. The nutty butter flavor makes all the difference and the lemon glaze over the top makes these muffin perfectly sweet and delicious. Enjoy!

Brown Butter Lemon Muffins - Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast. Photo credit: © Eatwell101.com

Ingredients list for the Brown Butter Lemon Muffins

  • 2/3 cup (150g) unsalted butter, diced
  • 3 eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons honey
  • 1 cup (120g) all-purpose flour, unsifted
  • 4 tablespoons (20g) shredded coconut
  • 1/2 cup (40g) ground almond
  • Zest and juice of one lemon
  • 2 teaspoons (8g) baking powder
  • 1 tablespoon brown sugar, for sprinkling

For the lemon icing:

  • 1/4 cup coconut butter, melted
  • 1/4 cup almond milk or coconut milk, unsweetened
  • 1 tablespoon granulated sweetener of your choice
  • 3-4 teaspoon lemon juice
  • Lemon zest, finely grated

Brown Butter Lemon Muffins - Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast. Photo credit: © Eatwell101.com

Brown Butter Lemon Muffins - Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast. Photo credit: © Eatwell101.com

Brown Butter Lemon Muffins - Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast. Photo credit: © Eatwell101.com

Brown Butter Lemon Muffins - Rich, moist and fluffy - The only recipe you need for a perfect grab-n-go breakfast. Photo credit: © Eatwell101.com

Directions

1. Heat a small saucepan over medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit, and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.

2. Once the butter has colored and has a nutty aroma, remove from heat and place on a cool surface like a bowl full of cold water to help stop the butter from cooking further. Filter through a fine mesh strainer or just skim the surface with a spoon to remove the lactose. Allow cooling on the side.

3. Combine flour, baking powder, shredded coconut and ground almond in a medium bowl, whisking together. Set aside.

4. Beat together the eggs, sugar, lemon zest and juice, and honey using an electric mixer or by hand. This should take about 5 minutes, the mixture should increase in volume and become pale in color.

5. Sift the flour and baking powder over the egg, sugar and honey mixture. Fold gently with a rubber spatula until just combined. Finish by folding in the brown butter and mix until smooth. Cover the batter and refrigerate for about 1-2 hour or until completely chilled (this step is optional but we generally get better results).

6. Fill muffin pan cavities up to 2/3, sprinkle with brown sugar and bake the muffins for 18-20 minutes. A toothpick should come out clean when done.

7. In the meantime, in a small mixing bowl, add your melted coconut butter and whisk with almond or coconut milk, sweetener, lemon juice and lemon zest until you obtain a silky texture.

8. When done, remove the muffins from the oven, allow to cool in the pan for 5 minutes then transfer to a wire rack to cool down completely. Once cooled, drizzle the iced lemon glaze over and sprinkle with more lemon zest if you like. Enjoy!

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