So it’s been officially over a year since I’ve posted anything here, which is kind of depressing huh? August 2015. Quick update on major things that have happened since then: we went on our honeymoon to Italy (oh my gosh, I could talk about that for 5 years but that will have to wait for another time), we traveled to New York & Los Angeles from Miami so many times that we’re now Executive Platinum frequent fliers, and oh hey! We moved back to Los Angeles!
I stumbled across this muffin recipe in September of last year and have been slightly obsessed with it ever since. I couldn’t hide this recipe from you all any longer so I’ve come out of blog-hiding to share these love muffins.
The crumb topping on this muffin is HANDS DOWN the best (bold, italic, underlined) I have ever had. I know you are probably like, okay calm down that’s probably not true. No, really, it’s that amazing. The key to this crumb is that the butter is melted and mixed in with the other ingredients, rather than the traditional crumb which incorporates cold butter into the sugar/flour/etc. This way leads to a few more dishes, but it is SO worth it.
Oh oh oh, and then there is the maple brown butter drizzle. You beautiful buttery, pancake smelling, deliciousness. Sigh…
I can’t even eat a muffin from the coffee shops in town anymore because they just feel like an epic let down. That certain-major-coffee-chain’s muffins taste like vending machine muffins now.
Nothing brings a smile to your day quite like a box of homemade muffins surprise delivered to your doorstep.
I know that it is January and so many of you guys are on Whole30 diets, or whatever the fun new diet is that rains all over my muffin parade. Good for you and having that will power. All I am saying is save this recipe for when you’ve come back to real life, and you can thank me later. I’ll be waiting, with a muffin.