Fruity Brown Butter Cornmeal Muffins

I found these muffins on Joy the Baker's blog and knew I had to try them! I had a bunch of leftover fruit that was about to go bad, so this seemed like the perfect recipe to use some of it up. I used apricots, strawberries, and a few cherries. The original recipe used apricots and blueberries, and can be found here.

These looked so beautiful coming out of the oven! And the taste was even better. Pleasantly sweet, slightly crunchy from the cornmeal, and just the right amount of delicious surprises from the fruit. Amazing! This recipe is definitely a keeper, and so easy to pull together for a quick weekend breakfast.


Fruity Brown Butter Cornmeal Muffins (adapted very slightly from Joy the Baker, original here)

3/4 stick butter
1 cup flour
1 cup cornmeal
1/3 c sugar (heaping for sweeter muffins; less for non-sweet tooths)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg
1 cup sour cream
1/3 cup milk
2 T maple syrup
1 cup fruit, diced (I used apricots, strawberries, and cherries)

1. Preheat oven to 400 degrees. Brown the butter in a skillet over medium high heat. Measure out 1/4 cup of the browned butter and let cool slightly.

2. Combine the dry ingredients and whisk together. In a small bowl, combine the egg, sour cream, and milk, and maple syrup. Whisk until no lumps remain. Pour the 1/4 cup butter into the sour cream mixture and whisk until incorporated. Add the wet ingredients to the bowl of dry ingredients, and mix just until moistened.

3. Fold in the fruit.

4. Grease and fill muffin tins (my batch made 12 normal-sized and 9 mini muffins). Bake 15 minutes or until a tester comes out clean. Serve warm!