Brown Butter, Carrot and Orange Muffins
with The Secret Recipe Club
It’s Reveal Day already for the Secret Recipe Club, and I am pleased to share an AMAZING recipe with you all today, Brown Butter, Carrot and Orange Muffins! My “secret” partner this month is in fact TWO partners, a mother and daughter team, Kelsey and Kim from K & K Test Kitchen. A little about the K’s: Kelsey is an Economist by day. At night, she indulges in her growing passion for cooking and experimenting in the kitchen. A former competitive swimmer, Kelsey has adjusted to life outside the pool by becoming addicted to the barre method. Now that she lives in Ottawa, Kelsey tries to travel as much as possible to visit her friends and family who live all over the U.S. She is still trying to figure out what being an adult is all about, while trying to enjoy every second of it! Kim is a hockey wife and mom to two daughters (Kelsey and Taryn). She is the type of person who can make friends easily, anywhere she goes and it has served her well throughout the years and years of moves that have taken her all over North America. Recently settled in Arlington, VA, Kim is looking forward to getting to know her new city, picking up knitting again, and getting back into the kitchen! She enjoys travelling in the summer with husband, Tim, in their RV and is learning how to fly fish. Both Kelsey and Kim love good food and good wine! Sharing that food and wine with their family and friends is their favourite way to connect with people!
If the two K’s have been monitoring their traffic they will be on to me, as I have spent the last month lurking on their site, and I could NOT decide what to make until TODAY! I know, that was leaving it a bit fine, but it’s just that they have so many LOVELY recipes, I could not make my mind up! I finally settled on this recipe last night, BROWN BUTTER CARROT MUFFINS, and I made them this morning. I DID tweak the recipe, I added mixed spice in place of cinnamon, and also added extra orange zest too, as well as using dried ground ginger instead of fresh ginger root; but, I DID not change the “brown butter” part of the recipe, and I think that is CRUCIAL for the lovely nutty and almost fudge flavour that these muffins have!
The measurements are in US cups, and I have a set of them, so no problem there, but the butter is also in cups, and I can tell all UK readers that the butter is equal to 7 ounces or 200g in modern money! These muffins are simply to die for, the original recipe comes from a book called The Dahlia Bakery Cookbook, and I must try to get hold of a copy. I have copied the recipe as it is shared on Kelsey and Kim’s blog, BUT please respect the copyright if you use this recipe. I have added my tweaks in red below.
BROWN BUTTER CARROT MUFFINS
The Dahlia Bakery Cookbook by Tom Douglas
1 cup unsalted butter (200g or 7 ounces)
1-3/4 cups all-purpose flour (I used SR flour)
2 teaspoons baking powder
3/4 teaspoon ground cinnamon (I used home-made mixed spice)
1 teaspoon fresh minced ginger (I used dried ground ginger)
4 large eggs at room temperature
1 cup granulated sugar
1-1/2 teaspoon grated orange zest (I used the zest from a whole orange)
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup (about 2 medium) peeled and grated carrots
Raw, granulated, or crystal sugar as needed for sprinkling (I used Demerara sugar)
Preheat the oven to 375F. (180C) Line the muffin pan with paper liners and set aside.
To make the brown butter, place the butter in a small saucepan over medium-high heat and cook until the butter solids are browned and smell toasty, stirring constantly, about 3 minutes or a little longer. Watch carefully so the butter does not burn. As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan. As soon as the butter is dark golden brown, pour it into a small bowl and set aside to cool to room temperature.
Into a bowl, sift the flour, baking powder, and cinnamon together twice, then set the dry ingredients aside.
In the bowl of an electric mixer or using a hand mixer, combine the eggs, sugar, orange zest, ginger, vanilla, and salt. Using the whisk attachment, whip on medium-high speed until thick and pale, about 3 minutes. The egg mixture should begin to “ribbon” but not hold the ribbon.
Place the carrots on top of the mixture, then pour the dry ingredients on top, and using a rubber spatula, gently fold everything together. Finally, fold in the browned butter, combining everything thoroughly but gently.
Scoop the muffins into the paper-lined muffin cups, dividing it evenly, using about 3 ounces or about 1/3 cup, of batter per muffin.
Lightly sprinkle about 1/4 teaspoon raw sugar and a pinch of kosher salt on top of each muffin. Bake until the muffins are cooked through and golden, about 18 minutes, rotating the pan once halfway through the baking time. Allow the muffins to cool for 10 minutes on a wire rack before eating.
I was also quite excited to use my NEW George Wilkinson Ltd Edition Muffin Tray! The muffin tray is part of the Great British Bakeware rangeis SO pretty with its vintage pattern. The Great British Bakeware range demonstrates not only George Wilkinson’s excellence and innovation in bakeware manufacturing but also reflects the brand ethos; designed to perform and built to last. This premium range has an innovative & exclusive long life coating. GlideX is bonded directly onto your ovenware to ensure it keeps performing like new every time. It is scratch resistant, flake-resistant and virtually indestructible. Tested rigorously by us, laboratories and consumers alike our GlideX outperforms all other non-stick brands.
Anyway, time to publish this post for my February Secret Recipe Club reveal day! I hope you will pop over to say hello to Kelsey and Kim, and tell them I sent you, they may serve you some muffins with a cup of coffee! That’s all for today, see you soon, Karen