Maple Brown Butter Breakfast Muffins

These Jumbo-sized Maple Brown Butter Breakfast Muffins are the perfect

grab-n-go breakfast or snack for the entire family. Packed with rich maple and brown butter flavors, comforting spices, and glazed with an easy maple glaze, these muffins are the perfect naturally sweetened indulge. Literally whipped together in under 30 minutes.

 Maple Brown Butter Breakfast Muffins

INGREDIENTS

Muffins:

• 1 3/4 cups organic all-purpose flour (I use Bob's Red Mill)
• 1 tsp baking soda
• 2 tsps ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1/2 tsp sea salt
• 2 large eggs, room temp. (I use Organic Valley)
• 1/2 cup pure maple syrup (I use Coombs Family Farm)
• 1 tsp vanilla
• 1/2 cup unsalted butter (I use Land'O Lakes)
• 1/4 cup Almond milk (I use Califia Farms; You can use your fave plant-based milk!)

Maple Glaze:

• 1/2 cup pure maple syrup
• 2 cups organic powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

INSTRUCTIONS

• Preheat your oven to 400 degrees Fahrenheit and line a jumbo muffin pan (8 -cavity) or standard 12-cavity muffin pan with parchment liners (or grease it using butter).

To Make Brown Butter:

• Using a saucepan on medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.
• Once done, remove from heat and let cool for a few minutes before refrigerating it so that it is MOSTLY cooled, about 10 minutes.

Muffins:

• In a large bowl, combine the flour, baking soda, spices, and salt, whisking them together.
• In a separate bowl, combine the cooled brown butter, vanilla, eggs, milk, and maple syrup, whisking together until well combined.
• Combine the wet ingredients into the dry ingredients and using a spatula, stir everything together until well combined. **NOTE: Batter will be THICK. It's OK!**
• Scoop batter into the prepared muffin pan until everything is filled.
• Bake for 18-20 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
• Once done, remove muffins from oven and let them cool for a bit (about 5 minutes) before removing them from the muffin pan to cool completely.

To Make Maple Glaze:

• In a small pot on medium-high heat, add the maple syrup, vanilla extract, and cinnamon and stir frequently until mixture begins to bubble. Remove from heat and let cool sliggtly for 1-2 minutes.
• Carefully pour into a small mixing bowl and slowly add powdered sugar, whisking consistently until fully smooth and lump-free. Add glaze to a piping bag and drizzle unto cooled muffins.
• Serve with your favorite breakfast juice, tea, or coffee.
• Bon Appetit!

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