Bakery Sourdough Brown Butter Pumpkin Muffins with Streusel
These bakery sourdough brown butter pumpkin muffins with streusel are full of autumn and fall flavors; the brown butter, pumpkin, cinnamon in the base and streusel, oats, maple syrup and the pure vanilla.
Ingredients
Muffin Ingredients:
- ½ cup (120g) butter, browned and cooled to a soft texture
- 1 cup (200g) granulated sugar
- 2 large eggs room temperature
- ¼ cup (60g) sourdough starter, active or discard
- ¼ cup (90g) sour cream
- 1 cup (245g) pure pumpkin puree (NOT pumpkin pie filling)
- 1 tsp (3g) pure vanilla extract or vanilla bean paste
- 2 cups (290g) all-purpose flour
- 2 tsp (6g) baking powder
- 2 tsp (4g) cinnamon
- ½ tsp (3g) sea salt
- ¼ cup (60g) whole milk
Streusel Topping Ingredients:
- ¼ cup (60g) butter, cold and cubed
- 1/3 cup (50g) all-purpose flour
- 1/3 cup (30g) quick oats
- 2 T (26g) brown sugar
- 1 T (20g) maple syrup
- 1 tsp (2g) cinnamon
Instructions
Directions for the Muffins:
- Preheat the oven to 400 degrees (skip this step if doing long fermentation) and line a jumbo muffin tin with jumbo muffin liners or spray/grease well. Set aside.
- In a large mixing bowl, using a wooden spoon or Danish dough hook, cream the cooled brown butter and the granulated sugar for about 2 minutes.
- Then, add the eggs one at a time mixing well after each addition.
- Next, add the sour cream and sourdough and mix well.
- Add the vanilla extract/paste and pumpkin at this point and stir until well combined.
- When the wet ingredients are well combined, measure out the dry ingredients; flour, baking powder, cinnamon and sea salt in a separate small bowl and add those on top of the wet.
- Just barely mix the dry ingredients into the wet and then add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough.
- At this point you will either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and bake the muffins immediately.
- NOTE: I love doing the long ferment on these muffins. If I do it this way I usually make the streusel up at the same time as the muffin batter. This is so that I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.
Making the Streusel:
- In a small bowl combine the flour, quick oats, brown sugar, cinnamon and maple syrup. Then take the cold butter and cut into small pieces.
- Add the butter to the streusel’s dry ingredients and combine with a pastry blender, fork or by hand until the streusel resembles small crumbs. (If not baking the muffins right away place the bowl with streusel covered in the fridge until ready to bake the muffins.)
- The next morning (or later that same day), preheat the oven to 400 degrees and finish the rest of the recipe.
Scooping, Topping with Streusel and Baking the Muffins
- Next, scoop the dough evenly between the 6 jumbo muffin liners that have been placed in the jumbo muffin tin.
- Add the streusel to the top of the muffins and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and finish the muffins for another 20-23 minutes. Bake until set and slightly golden brown.
- Remove to a wire rack to cool and enjoy with butter and a cup of coffee!
- Store any leftovers in a container with the lid slightly off.
Notes
You can use a stand mixer for this recipe just take extra care not to overmix the muffins once you add the dry ingredients.
You can make these muffins as regular sized muffins too. Divide the batter between a 12 regular muffin tin. Be sure to check the muffins at 18 minutes to see if they are done at that point.