I have a thing for carbs, or more like, I have a thing for the yummy treats that carbs come in, like perfect soft dinner rolls and fluffy cinnamon rolls. And muffins – I love me some muffins. Unfortunatley (hah!), I’m pretty sure that I get my fair share of carbs with all the baking I do, so when I start to feel a little guilty, I pull out the whole wheat flour (yup, that’s my solution). Then I make whole wheat muffins with brown butter and toasted pecans, and all seems right with the world. :D
I should say that I don’t actually believe that whole wheat necessarily equals healthy. I feel like Alton Brown praising the many virtues of oatmeal and then using it too make butter-loaded oatmeal raisin cookies – I only wish that was considered healthy! But I do think that if we can swap out regular flour in our muffin recipes for whole wheat flour, it’s still a pretty good thing. You know, as long as it still tastes good, which it most certainly does here.
Besides carbs, I may also have a thing for brown butter and pecans, and when you combine all these nutty flavors in one, you start to not care that your muffins are made with whole wheat flour, because they don’t taste dry or boring. Instead, they taste nutty, and a little sweet thanks to a light crumb topping, and you get all these rich deep flavors from brown sugar and cinnamon. After trying these, you might actually find yourself craving whole wheat muffins – a little crazy, don’t you think? Or maybe that’s just me…
The combination of brown butter and toasted pecans make these whole-wheat muffins delightfully nutty, with the sweet finish of a light crumb topping. Ingredients Instructions
The combination of brown butter and toasted pecans make these whole-wheat muffins delightfully nutty, with the sweet finish of a light crumb topping.