Brown Butter Pear Saffron Muffins
The nuttiness of the brown butter combined with pear and saffron in these muffins are an indulgent start to the day . They make the perfect breakfast alongside tea or coffee. (Or as a grab-and-go treat if it's that kind of morning!)
3/4 cup buttermilk
1 tsp Rumi saffron threads
1/4 cup butter, softened
1/2 cup oil (use vegetable oil for a more pronounced saffron flavor)
2 1/2 cups all-purpose flour
1 tsp salt
4 tsp baking powder
1/2 cup sugar
1 large pear, cored and diced into small cubes (we prefer Bartlett)
Preheat oven to 350F. Combine saffron and buttermilk in a small bowl.
In a small pan, heat butter until it melts, then keep cooking until butter starts to turn a golden brown and gives off a toasty aroma. Let cool.
Mix cooled brown butter with oil and buttermilk. Once at room temperature, add eggs and mix.
Sift flour, salt, baking powder, and sugar together in a large bowl. Make a well in center of dry ingredients and add liquid ingredients, folding together quickly until just combined. Fold in pear pieces.
Divide batter between muffin tin (buttered or lined with baking cups) and fill completely.
Bake for 20-25 minutes until golden on top.