My cousin got me this amazing cookbook for Christmas - The Dahlia Bakery Cookbook. It was even signed by the chef/owner. He told me to "write good words." Well, I'm almost tempted to let the recipe for these Brown Butter Carrot Muffins speak for itself. I love the smell of butter browning. The browned butter gives these muffins a wonderful complexity. These muffins are fluffy and crumbly, perfectly spiced and sweetened. Eat them when they are still warm from the oven, and you may think that you've died and gone to heaven.
Brown Butter Carrot MuffinsThe Dahlia Bakery Cookbook by Tom Douglas
1 cup unsalted butter
1-3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1 teaspoon fresh minced ginger
4 large eggs at room temperature
1 cup granulated sugar
1-1/2 teaspoon grated orange zest
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup (about 2 medium) peeled and grated carrots
Raw, granulated, or crystal sugar as needed for sprinkling
Preheat the oven to 375F. Line the muffin pan with paper liners and set aside.
To make the brown butters, place the butter in a small saucepan over medium-high heat and cook until the butter solids are browned and smell toasty, stirring constantly, about 3 minutes or a little longer. Watch carefully so the butter does not burn. As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan. As soon as the butter is dark golden brown, pour it into a small bowl and set aside to cool to room temperature.
Into a bowl, sift the flour, baking powder, and cinnamon together twice, then set the dry ingredients aside.
In the bowl of an electric mixer or using a hand mixer, combine the eggs, sugar, orange zest, ginger, vanilla, and salt. Using the whisk attachment, whip on medium-high speed until thick and pale, about 3 minutes. The egg mixture should begin to "ribbon" but not hold the ribbon.
Place the carrots on top of the mixture, then pour the dry ingredients on top, and using a rubber spatula, gently fold everything together. Finally, fold in the browned butter, combining everything thoroughly but gently.
Scoop the muffins into the paper-lined muffin cups, dividing it evenly, using about 3 ounces or about 1/3 cup, of batter per muffin.
Lightly sprinkle about 1/4 teaspoon raw sugar and a pinch of kosher salt on top of each muffin. Bake until the muffins are cooked through and golden, about 18 minutes, rotating the pan once halfway through the baking time. Allow the muffins to cool for 10 minutes on a wire rack before eating.