carianna-in-wa
Well-known member
These are my favorite muffins... but not an option on my "holy shlamoly how'd I get this fat?" tear I'm on right now. Any ideas for breakfast I can take on the go or at least take out of the freezer in the morning and thaw?
BROWNED BUTTER-PECAN MUFFINS
Source: "Nancy Silverton's Pastries from La Brea Bakery"
Special Items: 1/2-cup-capacity muffin tin,
lightly coated with melted butter.
1 c. plus 2 T. (5 oz.) pecans
2 sticks (8 oz.) unsalted butter
1 vanilla bean
10 large soft Medjool dates
1/4 c. plus 2 T. granulated sugar
2 1/2 c. unbleached all-purpose flour
1 T. baking powder
1/2 t. kosher salt
1 1/2 t. ground cinnamon
3/4 c. light brown sugar, lightly packed
1 c. buttermilk
2 x-lg. eggs
Streusel Topping:
2 T. of the toasted pecans
3 T. unbleached all-purpose flour
2 T. light brown sugar, lightly packed
1 T. of the browned butter
Adjust the oven rack to middle position and reheat to 325 degrees.
Spread the pecans on a baking sheet and toast in the oven until lightly browned, about 8 to 10 minutes. Shake the pan halfway through to ensure that they nuts toast evenly. Allow to cool, measure out 1 cup for batter and set aside the remaining 2 T. for the topping.
Turn the oven up to 350 degrees.
In a med. saucepan, over med-high heat, begin to melt the butter. Split the vanilla bean lenghtwise and scrape out the pulp and the seeds and add it and the pod to the butter. Swirl the pan to ensure the butter cooks evenly and doesn't burn. It will bubble somewhat vigorously as it browns. Continue cooking 3-5 minutes more until the bubbles subside and the liquid is dark brown with a nutty, toasty aroma. Remove the vanilla bean. Measure out 3/4 c. plus 1 T. of the butter and dark flecks and allow to
cool completely. Set aside the remaining
browned butter for the topping and to brush
the tops of the muffins.
Cut the dates in half, remove the pits, and
slice into thin slivers. Set aside.
In the bowl of a food processor, combine 1 c. of nuts with half the granulated sugar and process until it's the consistency of fine meal. Add the remaining sugar, the flour, baking powder, salt, cinnamon, and brown sugar and pulse to combine.
Transfer to a large bowl and make a well in the center. Pour in the buttermilk, eggs, and 3/4 c. plus 1 T. of the browned butter and whisk together. Gradually draw in the dry ingredients, whisking until incorporated. Stir in the dates and set aside.
For topping, chop the remaining 2 T. of pecans. In a sm. bowl combine the flour and brown sugar. Add 1 T. of the reserved browned butter and stir in the pecans.
Spoon the batter into prepared muffin tin,
filling the cups to the rim. Brosh the tops with remaining rowned butter and sprinkle about 1 T. of topping over each.
Bake for 35 minutes, until topping is browned and crisp.
CARIANNA'S NOTES: These were literally the most beautiful muffins I have not only made, but almost ever seen. Nice shaped, wonderful crowns, and a crisp streusel topping. And they are delicious too! I used 1 t. vanilla paste instead of the vanilla bean. I also used about 1/2 c. of pre-chopped dates as that's what I have in the freezer, and next time would increase that to 1 c. The only other change I would make would be to decrease the cinnamon to 1 t. for my preference. These definitely have my stamp of approval!
BROWNED BUTTER-PECAN MUFFINS
Source: "Nancy Silverton's Pastries from La Brea Bakery"
Special Items: 1/2-cup-capacity muffin tin,
lightly coated with melted butter.
1 c. plus 2 T. (5 oz.) pecans
2 sticks (8 oz.) unsalted butter
1 vanilla bean
10 large soft Medjool dates
1/4 c. plus 2 T. granulated sugar
2 1/2 c. unbleached all-purpose flour
1 T. baking powder
1/2 t. kosher salt
1 1/2 t. ground cinnamon
3/4 c. light brown sugar, lightly packed
1 c. buttermilk
2 x-lg. eggs
Streusel Topping:
2 T. of the toasted pecans
3 T. unbleached all-purpose flour
2 T. light brown sugar, lightly packed
1 T. of the browned butter
Adjust the oven rack to middle position and reheat to 325 degrees.
Spread the pecans on a baking sheet and toast in the oven until lightly browned, about 8 to 10 minutes. Shake the pan halfway through to ensure that they nuts toast evenly. Allow to cool, measure out 1 cup for batter and set aside the remaining 2 T. for the topping.
Turn the oven up to 350 degrees.
In a med. saucepan, over med-high heat, begin to melt the butter. Split the vanilla bean lenghtwise and scrape out the pulp and the seeds and add it and the pod to the butter. Swirl the pan to ensure the butter cooks evenly and doesn't burn. It will bubble somewhat vigorously as it browns. Continue cooking 3-5 minutes more until the bubbles subside and the liquid is dark brown with a nutty, toasty aroma. Remove the vanilla bean. Measure out 3/4 c. plus 1 T. of the butter and dark flecks and allow to
cool completely. Set aside the remaining
browned butter for the topping and to brush
the tops of the muffins.
Cut the dates in half, remove the pits, and
slice into thin slivers. Set aside.
In the bowl of a food processor, combine 1 c. of nuts with half the granulated sugar and process until it's the consistency of fine meal. Add the remaining sugar, the flour, baking powder, salt, cinnamon, and brown sugar and pulse to combine.
Transfer to a large bowl and make a well in the center. Pour in the buttermilk, eggs, and 3/4 c. plus 1 T. of the browned butter and whisk together. Gradually draw in the dry ingredients, whisking until incorporated. Stir in the dates and set aside.
For topping, chop the remaining 2 T. of pecans. In a sm. bowl combine the flour and brown sugar. Add 1 T. of the reserved browned butter and stir in the pecans.
Spoon the batter into prepared muffin tin,
filling the cups to the rim. Brosh the tops with remaining rowned butter and sprinkle about 1 T. of topping over each.
Bake for 35 minutes, until topping is browned and crisp.
CARIANNA'S NOTES: These were literally the most beautiful muffins I have not only made, but almost ever seen. Nice shaped, wonderful crowns, and a crisp streusel topping. And they are delicious too! I used 1 t. vanilla paste instead of the vanilla bean. I also used about 1/2 c. of pre-chopped dates as that's what I have in the freezer, and next time would increase that to 1 c. The only other change I would make would be to decrease the cinnamon to 1 t. for my preference. These definitely have my stamp of approval!
