You know that old saying, “you eat with your eyes first”? I’m not sure it’s entirely accurate, as I’m pretty sure you actually eat with your nose first. There’s nothing quite like the feeling of sitting at the dinner table, surrounded by delicious smells wafting from the kitchen, your stomach rumbling in anticipation.
These muffins will make your kitchen smell incredible. If you thought dinnertime anticipation was bad, the half an hour you spend waiting for these muffins to come out of the oven will be unbearable.
Sage Brown Butter Muffins (39 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 34 mini muffins
- 1/2 cup unsalted butter, cut into cubes
- 1/4 oz. fresh sage, roughly chopped
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp freshly cracked black pepper
- 1 tbsp granulated sugar
- 2 eggs
- 1 cup milk
- Preheat oven to 375F.
- In a large, heavy skillet, heat butter over medium heat until it melts and turns foamy. Add chopped sage and heat until butter browns and foam subsides. Strain out the sage leaves and let cool to room temperature.
- In a large bowl, whisk together flour, baking powder, salt, baking soda, and pepper.
- In a medium bowl, whisk together sugar and egg until combined. Add in browned butter and milk and whisk until combined.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide the batter equally among prepared muffin cups.
- Bake for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
I know sage is usually associated with fall and Thanksgiving, but I just couldn’t resist its earthy flavor, especially when paired with browned butter.
And let’s talk about browned butter, more specifically, about how it’s one of the greatest things ever. That warm, nutty flavor – it’s the stuff dreams are made of (maybe just mine). Add in the fresh sage, and it’s absolutely intoxicating. It’s the perfect flavor combination, with the earthiness of the sage pairing perfectly with the nuttiness of the browned butter.
Despite how aromatic the browned butter is, the flavor becomes much more subtle once baked. The result is a muffin that seems pretty humble at first blush, but actually has a hint of earthiness that gives it a little something special.