This muffin recipe is for those times when you're craving a bakery-style muffin, but you already have coffee and you really, really don't want to leave your house. These little guys do a great job of balancing lightness (coconut flakes) and depth of flavor (brown butter). They're not too sweet, and the walnuts give them a bit of a crunch.                       The How To:
  1. Preheat the oven to 425 degrees and line a standard muffin tin with paper liners.
  2. Brown your butter: heat butter over medium-low heat (I like to use a non-stick skillet for this), and whisk occasionally until butter turns a toasty color. It will foam up - don't worry, just keep going until your kitchen smells amazing and nutty.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the coconut flakes and chopped walnuts and stir to combine.
  5. In a medium bowl, whisk the sugar and melted butter together. Then, whisk in the eggs, buttermilk, and vanilla extract.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined - don't over stir!
  7. Fill each muffin cup to the brim.
  8. Bake at 425 degrees for 5 minutes, then reduce the oven temperature to 375 degrees and continue to bake for another 13-15 minutes.
  9. Muffins are done when the tops are golden brown and there's no gooey batter if you insert a tester.
  A Few Notes:Β 
  • Resist the urge to open the oven door when you lower the temperature! We want to keep those muffins rising.
  • Don't skip the brown butter! It's worth it.
  • If your batter is too thick you can add another 1/4 cup of buttermilk.
  • Sprinkling some coarse/turbinado sugar on top of the muffins right before you pop them in the oven will add a nice little crunch/shine.
  • I suspect this recipe would be equally delicious with the addition of some freshΒ chopped strawberries.
  Pairs Well With: