Description
Indulge in the warmth of Brown Butter Berry Tea Cakes, where rich brown butter meets juicy berries in a soft, buttery treat. Perfect for afternoon tea or a sweet brunch, these delightful mini cakes evoke childhood memories of sunny picnics and laughter-filled gatherings. Easy to make and irresistibly delicious, they’re sure to be a favorite at any dessert table.
Ingredients
Scale
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1/2 cup milk (whole)
- 1 tsp vanilla extract
- 1 cup fresh berries (blueberries or raspberries)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- In a saucepan over medium heat, melt the unsalted butter until golden brown and nutty in aroma.
- In a mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, and eggs until creamy. Stir in vanilla extract.
- Gradually mix in flour and baking powder until just combined; avoid overmixing. Gently fold in fresh berries.
- Fill each muffin cup about three-quarters full with batter and bake for 18–20 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool slightly before removing from the tin and dust with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg