Brown Butter Cornbread Muffins with Whipped Corn Brown Butter

Updated at: Thu, 21 Nov 2024 23:12:04 GMT

Step 1

Preheat oven to 425ºF. Line a muffin tin with paper liners.

Step 2

Meanwhile, brown the 5 Tbsp butter in a small pan over medium heat. You want a nice toasty smelling dark brown butter. Set aside as you prepare the rest of the batter.

Step 3

In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.

Step 4

In a medium bowl, whisk eggs, sour cream, buttermilk, honey, and brown sugar.

Step 5

Mix wet into dry until just combined. Careful not to over mix!

Step 6

Stir in reserved brown butter.

Step 7

Fill muffin tin with batter.

Step 8

Place in oven and bake 15-17 minutes until a toothpick inserted into the center of the cornbread comes out clean. (don’t over bake!)

Step 9

While the muffins bake, prepare the butter.

Step 10

Prepare a large bowl with an ice bath, and place a smaller bowl on-top of the ice bath. Set aside.

Step 11

In a small pan over medium heat, add butter and melt.

Step 12

Once melted whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!

Step 13

Once the butter is brown, immediately transfer to the small bowl over the ice bath. Stir in honey, corn, and salt.

Step 14

Whisk butter mixture in the small bowl over the ice bath, constantly, until the butter becomes light in color and has a whipped consistency.

Step 15

Serve muffins warm from the oven with the whipped butter. Delishhh

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