Brown Butter and Currant Muffins

I ran across baskets of currants at the local farmers’ market. The cherry red orbs were gorgeous and luminescent. Tart, with a small, hard seed, currants can be served as-is or used in jams and pies. They are often dried and used just like raisins in recipes. Though dried currants are tarter than sweet raisins. Currants grow on bushes in grape-like clusters. In the Chicago area, you have a very short window of opportunity to buy fresh currants. So, if you see some for sale, grab them because they won’t be around for long.

I brought two baskets of currants home. I knew I wanted to make some jelly but I had more than enough for something baked. I’ve been playing with brown butter lately and thought the tartness of the currants would play nicely with the rich, nutty, caramel flavor of brown butter. Hence, I arrived at Brown Butter and Currant Muffins.

First brown 1/2 cup of butter. Place the butter in a small pan over medium heat. Stir continuously. A foam will appear and the butter will cackle as the water in the butter evaporates.

The foam will begin to disappear. Continue stirring and watching the butter, as you don’t want it to burn.

The butter will begin getting darker until it is a medium brown color. It will continue to cook if it remains in the hot pan. Transfer it to another container and set aside to cool.

Whisk together 1/4 cup of sugar, 1/2 cup of brown sugar and two eggs.

Add the cooled, brown butter.

Mix in 1/3 cup of sour cream that is at room temperature.

Add 1 teaspoon of vanilla. Set the mixture aside.

In a separate bowl, whisk together 1 1/4 cup of flour, 2 teaspoon of baking powder and 1/4 teaspoon of sea salt.

Slowly add the flour mixture to the sugar mixture, being careful not to over mix.

You will end up with a thicker batter. Not as thick as a cookie batter but not as thin as a cake batter.  If it seems too thick, add one tablespoon of milk.  If it seems too thin, add 1 tablespoon of flour.  If you feel the urge, take a spoonful of the batter and taste the deliciousness. I could sit down and eat the entire bowl of batter, it is that good.

Spray your muffin tin with cooking spray. Fill tin half full with batter and top with currants. Press the currants down a little so that they are seated in the batter and aren’t just rolling around on top. The thickness of the batter will keep the currants on top of the muffins as they bake, creating a small, flat muffin. The seeds in the currants will add a crunch to the muffin top.

Cook at 35o degrees for 15-18 minutes. Remove from oven and enjoy with fresh, hand churned butter.  If you don’t have currants, blueberries also work nicely with this batter.  Or, you can just leave the tops plan.  The batter is marvelous all on its own.

Brown Butter and Currant Muffins

1/2 cup of butter

1/4 cup of sugar

1/2 cup of brown sugar

2 eggs

1/3 cup of sour cream

1 teaspoon of vanilla

1 1/4 cup of flour

2 teaspoons of baking powder

1/4 teaspoon of sea salt

1 cup of red currants

Brown 1/2 cup of butter by placing the butter in a small pan over medium heat. Stir continuously as butter easily burns. A foam will begin to appear and the butter will cackle as the water in the butter evaporates.  The foam will disappear. Continue stirring and watching the butter it will begin to get darker until it is a medium brown color. Transfer it to another container and set aside to cool.

Whisk together 1/4 cup of sugar, 1/2 cup of brown sugar and two eggs.  Add the cooled, brown butter. Mix in 1/3 cup of room temperature sour cream. Add 1 teaspoon of vanilla. Set the mixture aside.

In a separate bowl, whisk together 1 1/4 cup of flour, 2 teaspoon of baking powder and 1/4 teaspoon of sea salt.

Slowly add the flour mixture to the sugar mixture, being careful not to over mix.

You will end up with a thicker batter. Not as thick as a cookie batter but not as thin as a cake batter.  If it seems too thick, add one tablespoon of milk.  If it seems too thin, add 1 tablespoon of flour.

Spray your muffin tin with cooking spray. Fill tin half full with batter and top with currants. Press the currants down a little so that they are seated in the batter and aren’t just rolling around on top.

Cook at 35o degrees for 15-18 minutes. Remove from oven and enjoy.  Blueberries also work nicely with this batter or, you can just leave the tops plan.  The batter is marvelous all on its own.

Advertisements