That is my favorite time.
Have you had brown butter yet?
It's like butter, but brown.
You know how brown sugar is better than white sugar, because of that special burny, textured, delicious...something? (molasses)
This is like that, but with butter. (not molasses)
Add it in to a whizz-bang blueberry muffin recipe and you, my friend, have got breakfast on your hands.
And a little on your face.
Right there. No, a little to the left. Okay, you're good.
Brown Butter Blueberry Muffins (taken from the Joy the Baker cookbook! OM OM OM)
7 T butter
1/3 c milk
1 large egg
1 large egg yolk
1 teaspoon vanilla
1 1/2 c all-purpose flour
3/4 c granulated sugar
1 1/2 t baking powder
3/4 t salt
2 c fresh blueberries (if using frozen, be sure to thaw and drain off the excess liquid first)
For the topping:
3 T butter, cold
1/2 c all-purpose flour
3 T granulated sugar
Place a rack in the upper third of the oven and preheat oven to 375. Line a muffin pan with papers or foil liners. Set aside.
To make the muffins melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth, and begin to crackle. The crackling will subside eventually and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot butter into a small bowl, or it will continue to cook and possibly burn in the hot saucepan.
Whisk milk, egg, yolk, and vanilla until combined. Add brown butter and whisk to combine.
Whisk together flour sugar, baking powder, and salt in a medium bowl. Add milk mixture all at once to the flour mixture and stir gently to combine. Gently but thoroughly fold in the blueberries. Divide batter among prepared muffin cups.
To make the topping: combine all of the ingredients in a bowl and cut together or rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter.
Bake 18-20 minutes until golden and crisp and a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest in the pan for about 15 minutes before removing. Serve warm or at room temperature.