BROWN BUTTER CRANBERRY ALMOND PANCAKE MUFFINS

January 22, 2015

ANC_6389ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

If I could pick a last meal, it wouldn't be steak or fine wine. It would be these brown butter almond cranberry muffins. Heavy on the maple syrup. And all the bowls and spoons licked clean of every last bit of batter.
  ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

I don't know what it is about melting your butter till the air starts to crackle away and blackened bits begin to coat the bottom of the pan and a nutty aroma begins to fill the house. But it's mighty fine. If I stumble upon a recipe that begins with "Brown Butter" in the label I don't blink twice or count calories or remember New Year's resolutions. I go there. Quicker than a hot minute. 

ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

So I went there the other night. Because cranberries are still stocked in grocery stores and sometimes you just need to throw caution to the wind. They came out of the oven bursting with red juices and filling the house with that smell of home. I went the extra mile and whisked a little maple syrup with some lemon essential oil and drizzled it over the tops, letting it sink in till the muffins were good and drenched.

  Oh. My. Lands. ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

Slay me now. It took every ounce of will power to not eat the entire dozen, but I wanted my husband to taste them when he got home and the kids had already followed the smell to the kitchen. (They stand at our oven door like hyenas sometimes.) If you never ever bake, do yourself a favor and change that with these. They're bursting with flavor and make a nice treat when you've been following strict dietary laws. ;) And it's worth every single bite...
  ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

//BROWN BUTTER CRANBERRY ALMOND PANCAKE MUFFINS 
 Makes: 9-12 muffins

For the Muffins:
    • 1/3 cup whole milk
    • 1 large egg
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 8 tablespoons unsalted butter, melted until browned and slightly cooled
    • 1 1/2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • heaping 1 cup whole and sliced fresh cranberries
For the Glaze
  • 3/4 cup pure maple syrup
  • A couple drops of YL Lemon Essential Oil
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease or line a muffin tin and set aside.
  2. For the muffins, in a bowl, whisk together milk, egg, yolk, and extracts. Whisk in the slightly cooled butter until well combined. Set aside.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  4. Add the wet ingredients all at once to the dry ingredients and stir to combine. Just before the batter comes together, stir in the cranberries. Try not to over mix the batter or the muffins could be tough.
  5. Bake for 15 to 18 minutes, until golden brown and cooked through.
  6. While the muffins bake, cook the syrup. In a small saucepan over medium-low heat stir together the maple syrup and lemon. Simmer gently until reduced and thickened slightly, about 10 minutes.
  7. Remove the muffins from the oven allow to rest for 5 minutes before removing from the pan. While still warm, use a toothpick to poke holes in the muffins.
  8. Drizzle the warm muffins with warm reduced maple syrup. Serve warm or room temperature. They're sticky and delicious!
Source: Joy The Baker (All photography is my own.)



***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 
“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "