Brown Butter Gingerbread Muffins

Brown butter gingerbread muffins that are full of toasty brown butter flavor, brown sugar and molasses, and both fresh and dried ginger for a cozy spiced muffin. Soft and moist with a crispy sugar topping, no mixer required. Makes 6-8 muffins.

Ingredients:

• 100 grams unsalted butter
• 90 grams dark brown sugar
• 1/4 teaspoon salt
• 1 tablespoon grated fresh ginger (about 10g)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1 teaspoon vanilla extract
• 1 large egg
• 130 grams whole milk
• 60 grams unsulphured molasses
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 130 grams all-purpose flour

Instructions:

1. Preheat oven to 200 Celsius (390 Fahrenheit). Line a standard muffin tin with 6 muffin liners and grease the top of the pan.
2. In a small light-colored saucepan over low-medium heat, brown the butter: begin by melting the butter, and continue cooking until it begins to crackle and bubble. Mix constantly, being sure to scrape the bottom of the pan. The butter will get quiet and foam up and you will start to see brown flecks. Keep stirring for another minute. When the butter is fragrant and golden brown, remove the pan from the heat and pour the browned butter into a large heatproof bowl. Let cool slightly.
3. Add the brown sugar, molasses, salt, and spices and whisk well.
4. Add the vanilla, egg and milk and mix again.
5. Add the flour, baking soda and baking powder and mix just until combined. Once the flour has disappeared, stop mixing. (At this point, the batter can be covered and chilled in the fridge for a few hours or overnight.)
6. Use a cookie scoop to portion the batter into the muffin cavities. For large, domed muffins, make 6 and fill them to the top. For smaller muffins, divide into 8.
7. Sprinkle granulated sugar generiously on top of each muffin (about 1/2 teaspoon per muffin).
8. Bake for 15-18 minutes (less for smaller muffins), or until they have puffed up and a toothpick inserted into the center comes out clean or with a few crumbs attached.
9. Remove from oven and let cool. Enjoy! Muffins can be stored, tightly wrapped, at room temperature for up to 5 days. Freeze for longer storage.

Notes:

• I use Grandma’s molasses for this recipe, which is a lighter and milder molasses. This recipe will also work with blackstrap molasses, but the muffins will be darker with a deeper, slightly bitter molasses flavor.
• Feel free to add more spices – start with 1/8 teaspoon of nutmeg, cloves, or cardamom and adjust to taste.