Pumpkin Crumb Muffins

Hello, Hi.

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.

 

PUMPKIN CRUMB MUFFINS

 

Muffin Ingredients

2 eggs

1 cup sugar

1/2 cup brown sugar

8 oz canned pumpkin (about half of a 15 oz can)

3/4 cup canola oil

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon pumpkin pie spice

1/2 teaspoon salt

 

Crumb Ingredients

1/3 cup sugar

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 1/2 cups cake flour

 

Maple Brown Butter Icing Ingredients

2 tablespoons butter

1 1/4 cups powdered sugar

1 teaspoon vanilla

2 tablespoons maple syrup

1-2 tablespoons water

 

INSTRUCTIONS

Crumb Topping

Combine sugar, brown sugar, cinnamon, and salt in a medium bowl.

Stir in melted butter, then add in cake flour (the mixture will be very thick).

Using a spatula spread the mixture out onto a cookie sheet or piece of parchment paper and let it set for about 10 minutes in a cool place.

 

Muffins

Preheat oven to 375º. Line your muffin pan with paper liners.

In a large bowl, whisk together eggs, brown sugar, sugar, pumpkin, and oil.

In a medium bowl, mix flour, baking soda, baking powder, pumpkin pie spice and salt.

Mix the flour into the pumpkin mixture and mix until smooth.

Fill the muffin tins about 3/4 full and top with the crumbled up topping to the point where it’s almost overflowing. Just squish the topping down a little bit.

Bake for 10 minutes at 375º, then turn the oven down to 350º for another 10-12 minutes. Let the muffins cool in the pan for about 10 minutes, then take out of the pan and prep to drizzle the icing.

 

Maple Brown Butter Icing

In a small pan on the stove, cook the butter until it smells nutty and there are brown specs at the bottom of the pan. This will happen quickly, so don’t walk away! Immediately pour into a small bowl.

Whisk in powdered sugar, vanilla, maple syrup and water until smooth. If it is too thick, add a little more water.

Either using a spoon or transferring into a plastic baggy, drizzle the icing over the muffins.

 

These muffins store well in a sealed container, if they last that long!

 

 

 

Brown Butter Blueberry Muffins

The past few months I have been on a serious breakfast food kick. Cereal and toast just are not cutting it for me anymore. When I wake up, all I think about is bacon, eggs, waffles, and of course, blueberry muffins…well honestly I’m mostly thinking about bacon – but aren’t we all?

As much as I love my carbs covered in sugary warm syrup, there is something so comforting about a warm blueberry muffin right out of the oven. Not to say that blueberry muffins are healthy by any means, but you get what I’m saying. I’ve made my fair share of blueberry muffins over the past few years and each recipe is a little different than the last, but I think I’ve finally found my favorite one.

The best part about this recipe is that it requires minimal effort! Confession – I’m a little zombie like in the morning. I don’t want to speak, I just want my espresso and a delicious breakfast pastry and until that happens I just don’t want to tell you how I slept or what my plans are for the day. I love you, I’m sorry, just give me a muffin. So when I can wake up and just whip up some muffins quickly in silence, there just are no words for that. No words at all.

If you have not tried baking/cooking with brown butter yet, you just really don’t know what you are missing. Honestly, it may sound weird and unnecessary but I assure you it is life changing and completely necessary. Something as simple as a blueberry muffin can be totally transformed into utter greatness by essentially cooking butter until the milk solids start to get toasted or burned a little bit. Normally burning in the kitchen is a huge no-no but I give you permission to burn two things in the kitchen – marshmallows and butter for browned butter purposes.

In this recipe the browned butter adds just another layer of flavor in what is already a great muffin to begin with. Add in some fresh blueberries and a streusel topping and you’ll be struggling to eat cereal from a box for breakfast too.