Gluten-Free Brown Butter Muffins

Ladies, this right here is about to change the way your children look at you at breakfast time!

When the aroma of these muffins permeates your home they will come flying into the kitchen faster than I don’t know what. It’ll be rainbows and smiles!

I have perfected this recipe over the past few years and it is a favorite for every member of our crew. They try to sneak them throughout the day and will basically eat them as a dessert or muffin in the morning. The kids enjoy them best with a cup of milk. I’m not sure why, since they are exceedingly moist but they plunge the muffin deep into the glass until the sponge absorbs an obscene amount of milk and dribbles down their chins as they enjoy bite after bite.

Midway through baking a batch I pressed in a single pecan to the top of a handful of muffins. I thought the presence of the nut would discourage the children from devouring all of them and secure one or two for Zach and I. They were, in fact, the first the boys ceased and raved; “Only make them like this from now on.”

Active Prep: 10 minutes

Bake Time: 25 minutes

Makes: 36 +\- muffins

Kitchen Supplies:

  • medium sauce pan

  • whisk

  • 1-2 cupcake or muffin tins

  • large mixing bowl

Pantry Staples:

  • 1 stick butter

  • 1 can (13.5oz) coconut milk

  • 1 can (12 oz) evaporated milk

  • splash of vanilla extract

  • 2C brown sugar

  • 4 eggs (room temperature)

  • 4C rice flour

  • 1 Tb baking powder

  • 1 tsp sea salt

Instructions:

  1. Preheat oven 350 degrees

  2. Grease muffin tins

  3. Melt butter in sauce pan over MEDIUM heat. It will be noisy and foamy but wait until the butter stops chatting. Remove from heat.

  4. In a large bowl mix the dry ingredients (rice flour, baking powder, salt) together.

  5. Add the brown sugar to the hot butter. Whisk until incoporated. We want to get all those delicious brown milk bits off the bottom of the pan into the mixture.

  6. Add both milks to melted brown butter pan. Whisk well.

  7. Beat the eggs in a small dish then add eggs and vanilla to milk mixture. Be sure the mixture is cool so it doesn’t cook the eggs.

  8. Combine the wet ingredients with the dry in the large mixing bowl. Whisk well.

  9. Use 1/2 measuring cup to distribute batter into prepare tins. The batter will be really runny and that’s what we want.

  10. Bake for 15 minutes.

  11. Open the oven and carefully top each muffin with a pecan.

  12. Bake 10 minutes more until muffins are a deep golden brown and a nice dome forms the top. Insert a cake tester if needed.

*Additional Notes: For a uniform bake really make sure the baking powder is incorporated in your batter and not sitting at the bottom of the bowl. Also, it’s ok if there are some lumps in the batter but try to press out what you can with the tip of the whisk. This can be avoided if, when mixing the wet and dry, not dumping all the wet into the dry in one move. Pour about half the mixture, whisk really well, then add the last of the wet mix for a smoother batter.

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