These honey-sweetened muffins get their amazing depth of flavor from unsalted, grass-fed butter browned in a skillet. When butter is handled this way, it takes on a nuttiness that is hard to match elsewhere. While you can add nuts or spices to this recipe with much success, try the muffins first as they are; you may be surprised at just how delicious these seemingly plain muffins can be. Use a stainless steel or other light-colored skillet when you brown the butter—it can be difficult to tell when it reaches the right color in a dark pan.
• 1/2 cup unsalted, grass-fed butter
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
1. Preheat oven to 350 degrees F.
2. In a medium skillet, heat the butter over medium-low heat. Cook it until it is dark brown and foamy, with brown bits on the bottom. It will be nice and fragrant as well. Once it is brown, immediately pour it into a bowl or measuring cup to cool. Allow to cool for about 10 minutes.
3. In a large bowl, combine the almond flour, baking soda, and salt. Set aside.
4. In a mixing bowl, beat the eggs with the browned butter, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
6. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
7. Makes 1 dozen muffins.
