One-Bowl Maple Brown Butter Muffins with Nutmeg and Sour Cream

One-Bowl Maple Brown Butter Muffins with Nutmeg and Sour Cream

Introduction

These one-bowl muffins, understated in appearance yet remarkably complex in flavor, represent a harmonious blend of classic and contemporary baking techniques. Toasted brown butter lends depth and nutty warmth, while rich maple syrup provides a subtle sweetness. A whisper of freshly grated nutmeg elevates the profile with aromatic warmth, and sour cream imparts a delicate tang and ensures tenderness throughout. The critical step of gently folding the flour ensures a light, airy crumb—never dense or stodgy—making these muffins ideal for breakfast, brunch, or a cozy afternoon treat. For an extra layer of indulgence, the optional maple butter glaze adds a sweet-savory contrast, while toasted nuts (walnuts or pecans recommended) contribute a satisfying crunch to the top.

Ingredients

(Makes 12 muffins)

For the Muffins:

• 225g (1½ cups) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp fine sea salt

• ½ tsp freshly grated nutmeg (or ¼ tsp ground nutmeg)

• 115g (1 stick) unsalted butter

• 60g (¼ cup) pure maple syrup

• 120g (½ cup) sour cream (full-fat, room temperature)

• 1 large egg (room temperature)

• 60ml (¼ cup) whole milk (room temperature)

For Topping (Optional):

• 30g (¼ cup) toasted walnut or pecan pieces (chopped)

For the Maple Butter Glaze (Optional):

• 60g (⅓ cup) unsalted butter (softened to room temperature)

• 30g (2 tbsp) pure maple syrup

• 60g (½ cup) powdered sugar

Method

Step 1: Prepare Brown Butter

Melt the butter in a small saucepan over medium heat. Once melted, continue cooking, stirring occasionally, until the butter turns a deep golden-brown and develops a nutty aroma (about 5–7 minutes). Remove from heat and let cool completely.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Sift the mixture to ensure even distribution of leavening agents.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the cooled brown butter until smooth. Add the maple syrup, sour cream, egg, and milk, mixing until fully incorporated and the batter is creamy.

Step 4: Fold in Dry Ingredients

Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet batter just until combined—do not overmix. Lumps in the batter are acceptable; overmixing will develop gluten, resulting in a dense texture.

Step 5: Assemble and Bake

Preheat the oven to 190°C (375°F). Grease a 12-cup muffin tin with butter or line with paper liners. Fill each cup with batter, filling them about ⅔ full. Sprinkle optional chopped nuts over the tops.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The muffins will rise and develop a golden-brown crust.

Step 6: Cool and Glaze

Remove muffins from the tin and cool on a wire rack for 5 minutes. For the maple butter glaze: Beat softened butter and maple syrup in a bowl until smooth. Gradually add powdered sugar, mixing until a thick, drizzling consistency is reached (add a splash of milk if too thick). Drizzle the glaze over cooled muffins, or serve the muffins plain with a pat of butter.

Notes

• Texture Tip: Overmixing is the enemy—strive for a "lumpy but mostly smooth" batter to preserve airiness.

• Glaze Variation: For a thinner glaze, reduce powdered sugar to ¼ cup and add a splash of milk.

• Storage: Store muffins in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days. Reheat slightly for maximum warmth and butter flavor.

These muffins are best enjoyed warm, allowing the brown butter’s toasty notes and maple’s sweetness to harmonize with the tender crumb—truly a testament to the beauty of simple, well-executed baking.