Brown Butter Lemon Streusel Muffins

Ever since I’ve started baking there are a few things I just can’t get enough of: lemon, streusel, and brooownn butttterrrr. It is seriously the best thing ever and it’s the reason why I stray away from deli food and want bake in the first place.

I just love that nutty sweet smell brown butter has. It gives any ordinary recipe an extra boost in taste and flavor you never though it could have. I’ve might gained a couple pounds because of brown butter but it was totally worth every tasty bite.


I really wanted to combine all my loves together and see if lemon, streusel and brown butter can be friendly in baking terms. And it turns out, they can!

I ended up using brown sugar for my muffins instead because I just simply ran out of granulated sugar. Yes I am so fancy. It gave it more of a denser batter and an extra bit of taste and crunch. But granulated sugar is always the preferred, so do what you want!

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Brown butter never looks good on camera, which is very deceiving because it is ALL A LIE. That frothy brown discolored liquid is actually so delicious I’ve thought about drinking it or putting it in my juicer.

I got this recipe from Joy the Baker’s cookbook which was the first cookbook I ever bought. I was a completely hopeless baker when I started, having never baked anything before. But Joy definitely guided me through the intimidating yet nourishing process of becoming a confident baker.

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Brown Butter Lemon Streusel Muffins

Adapted from the Joy the Baker Cookbook. Makes about 8 muffins.

For the Muffins:
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
¾ cup light brown sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
Zest of one lemon (about 1 tablespoon)
3 tablespoon poppy seeds

For the Topping:
3 tablespoons unsalted butter
½ cup all-purpose flour
3 tablespoons light brown sugar
2 teaspoons lemon zest

Preheat oven to 375 degrees F. Grease a muffin pan with butter and set aside.

To make the muffins: Melt butter in a small saucepan over medium heat. Keep an eye on the butter and stir occasionally. Soon the butter will start to brown fairly quickly. Remove from heat when butter solids become an amber color and butter smells slightly nutty. Immediately pour hot butter into a small bowl, or the butter will burn. Make sure you get all the brown bits into the bowl as well. That’s the good stuff.

In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined. When the brown butter has cooled, add the butter and whisk to combine.

Whisk together flour, sugar, baking powder, salt, lemon zest, and poppy seeds in a medium bowl. Add milk mixture all at once to the flour mixture and stir gently to combine. Divide batter among prepared muffin pan.

To make the topping: Combine all ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in the pan.

Bake muffins 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Let muffins cool for 15 minutes before removing or if you’re like that, go right ahead and eat.

Muffins are best the day they are made, but will last up to 3 days in an air-tight container. I like them cooled and kept in the fridge.


I ate like three muffins when they came out of the oven. Whoops! But the symphony of flavor going on in my mouth was just too good.

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