Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients, including the browned butter.
- Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
- Fill muffin liners about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
