Who loves muffins? They definitely rank higher than cupcakes in my book. You’ll probably remember that I shared about Pear Walnut Muffins a few months back, well today, I’m sharing about the perfect butter to add a little something extra to the flavor profile of these already delicious muffins.
When I think about sweet butter recipes, I often think of honey or cinnamon sugar butter, but when we were trying to think of the perfect recipe to create with the remaining half of our Beurre D’Isigny, we wanted to get the recipe just right. Instead of regular sugar we decided to opt for the more flavorful brown sugar for our cinnamon sugar butter.
As always, its important to remember to bring the butter you’ll be using to room temperature so it’s nice and soft. This will make the mixing process easier and you’ll be able to blend your ingredients more evenly versus having a rogue bit of brown sugar or cinnamon.
Cinnamon Brown Sugar Butter with Beurre D’Isigny
- 125g/8 tablespoons/1/2 block of Beurre D’Isigny, room temperature
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- Bring Beurre D’Isigny (or your choice of European Butter) to room temperature, about 2 hours.
- In a small mixing bowl, mix together butter, brown sugar and cinnamon until well mixed.
- Place butter in piping bag and pipe a dollop of butter onto your cooled muffins. (See muffin recipe below.)
Pear Walnut Muffins with Almond Crumble
Inspired by Blueberry & Almond Crumble Muffins from Now, Forager
- 1 stick (8 tablespoons) goat butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla paste
- 2 cups all-purpose flour
- 1/2 cup Lactaid, room temperature
- 2 cups Anjou or Bosc pears (diced)
- 1 cup walnut pieces
Preheat the oven to 375F. Line a 12-cup muffin pan (or large muffin tin) with paper liners or spray with non-stick spray.
In the bowl of a stand mixer, with the paddle attachment, add the goat butter and sugar. Beat together until combined, on medium-high, 2 minutes. Add the eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add the baking powder, salt, and vanilla and then mix to combine. On low, alternate adding half of the flour mixture and half of the milk mixture, beating until mostly combined. Remove bowl from mixer and gently finish combining with a spatula. Fold in the diced pears and walnut pieces until just combined.
Divide the batter evenly among the prepared liners, filling about 2/3 full. Generously sprinkle the top of each muffin with almond crumble. Bake muffins for 29-30 minutes, until golden brown on top and toothpick inserted in the center comes out clean.
Remove from oven and let cool for 5 minutes before removing muffins from pan and transferring to rack to finish cooling. The muffins can be stored in an airtight container for up to three days.
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