Toasted Butter Wild Berry Muffins

Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity.

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Toasted Butter (in french called beurre noisette)

To toast the butter you need to clarify it first, which mean spooning away all the white components of the melted butter. They are organic components and burn at high temperatures, so once they are removed the butter can be toasted and will acquire a nice nutty flavour.




American muffins are usually made with buttermilk, but since I cannot find it here in France I use Greek yogurt instead.

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5 from 3 votes
Toasted Butter Wild Berry Muffins
Toasted Butter Wild Berry Muffins
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity.
Course: Desserts
Cuisine: American
Servings: 12 muffins
Calories: 216 kcal
  • 75 gr butter
  • 300 gr flour
  • 1 eggs
  • 1 egg yolk
  • 1/2 package Baking Powder 1 tsp
  • 1 pinch salt
  • 100 gr sugar
  • 1/2 cup Greek yogurt at room temperature
  • 1/2 cup cream at room temperature
  • 1/2 tsp vanilla extract
  • 1 cup frozen wild berries
Toasted butter (beurre noisette)
  1. Melt the butter in a pan and as soon as white granules start to separate from the oily part,
    brown butter
  2. remove them with a sieve spoon
    brown butter
  3. Once all the white particles are removed let the butter toast until it becomes brownish and has a nice toasted flavour.
    brown butter
  4. Let it cool down at room temperature
    brown butter
  1. Whisk the yogurt, cream and sugar all together.
    baking raspberry muffins
  2. Add the eggs, toasted butter and vanilla extract.
  3. Sift the flour, salt and baking powder all together and add to the mix
  4. Lastly add the frozen berries without mixing too much otherwise they become mushy in the mix. That is why I prefer to use frozen berries, they remain more firm.
    raspberry muffins dough
  5. Pour the muffin mixture into the muffin pan. I recommend using the recyclable silicon bases as they are easy to remove.
    preparing raspberry muffins
  6. Bake in a hot oven at 180 C for 30 minutes.
    baking raspberry muffins
  7. Once ready, wait 5 minutes then remove from the pan and let them cool down.
    raspberry muffins
  8. Enjoy !
Recipe Notes

Nutrition facts:
Calories 216 calories per serving
Fat 11 gr per serving
Carbohydrates 26 gr per serving
Proteins 5 gr per serving
Sugar 5 gr per serving
Sodium 90 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely

Toasted Butter Wild Berry Muffins

  6 comments for “Toasted Butter Wild Berry Muffins

  1. 30th October 2017 at 6:42 am

    I love any type of muffins with berries in and these sound delicious! I’ve also used yoghurt in the past as a substitute for buttermilk but luckily we can find it here now.

    • Laura
      30th October 2017 at 7:35 am

      I wish I could find it here, in some recipe you cannot really substitute.

  2. 30th October 2017 at 4:47 pm

    These berry muffins look delicious. They’d make a great breakfast or snack. The yogurt in them sounds great and is healthy too. If you can’t find buttermilk for your other recipes, you can try substituting one cup of whole milk with one tablespoon of lemon juice or white vinegar. Let it sit for a few minutes before using it. It gives a similar flavor and texture.

    • Laura
      30th October 2017 at 5:00 pm

      Thank you, I will try because in some recipes you really need buttermilk

  3. 31st October 2017 at 12:23 am

    Laura, these berry muffins look soo delicious! Is toasted butter the same as brown butter, I wonder? I look forward to trying these gorgeous muffins! Christopher will be happy. That is, of course, if I give him some 🙂

    • Laura
      31st October 2017 at 5:24 am

      He will love them if he can try them. Yes, it is the same.

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