Buttermilk Brown Sugar Muffins

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Buttermilk Brown Sugar Muffins

I love everything brown sugar, and I especially love recipes that call for ingredients I already have on hand. Since this recipe met both of those points, I had a good feeling it would be love at first bite. Plus, Jenn has fabulous recipes and never lets me down!

This recipe is no exception. Soft, moist, sweet, and with a hint of cinnamon, these muffins are a delicious treat–for breakfast or dessert–and the crumb topping is the perfect touch. As Jenn suggests, these are amazing straight out of the oven, but if you’re not eating them right away, heat them in the microwave for a few seconds to warm them up. Make them now!

Muffin Ingredients
2 cups flour
1 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) melted butter
2 eggs
1 cup buttermilk

Crumb Ingredients
1/4 cup flour
1/4 cup brown sugar
2 Tablespoon cold butter

Preheat oven to 375 degrees. Line a muffin tin with paper liners.

In a small bowl, make the crumb by taking the flour, brown sugar and cold butter and cutting it up with a fork until it’s crumbly. Set aside.

In a medium bowl, whisk the flour, brown sugar,white sugar, baking powder, baking soda, salt and cinnamon. Add the butter, eggs and buttermilk, and stir together until just combined.

Spoon batter into the liners about 3/4 of the way full.

Buttermilk Brown Sugar Muffins

Generously add the crumb topping on top of each muffin.

Bake for 14 minutes, let cool on a wire rack for just a bit.

Yields about 18 muffins.

Recipe from JustJenn Recipes.

Brown Sugar Shortbread

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As some of you may know, I’m losing my job at the end of March. (Anyone want to hire a writer? I use my coworkers as recipe testers!) My company was acquired, a bunch of us were given termination dates, blah blah blah. Needless to say, everyone at the office has been super stressed. And when you’re stressed, you crave sweets. Right?

Brown Sugar Shortbread, oh yeah

Right. And that’s where this recipe comes in. Brown sugar, butter, flour, and salt–it can’t get much easier than that. And we all know anything that has brown sugar and butter as the first two ingredients can only be delicious. And to make these even better, they are chewy on the inside, crispy on the ends, rich, and have just a hint of salt.

Since this recipe made two pans, I added a teaspoon of wattleseed to the second half. This gave the shortbread a slightly nutty flavor, and cut down on the sweetness a bit (not that it needs any cutting down.)

Photos of the process here.

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Note from the LA Times: This recipe makes enough dough for 2 pans of cookies, so you can try a pan of each variety if you’d like. Because they’re baked in pans, the wedge cookies will retain more moisture, giving the cookies a chewy texture. Conversely, the bar cookies will be crisp because they are baked on an open, flat sheet.

1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar (I used dark because that’s all I had)
3/4 teaspoon salt
2 1/4 cups flour


Heat the oven to 325 degrees. In a stand mixer or medium bowl with electric beaters, beat the butter, sugar and salt until creamy, about 2 minutes, being careful not to overmix. Gradually beat in the flour, working in the last one-half cup with your hands if necessary (the dough will be stiff). Divide the dough in half.

  • To make chewy wedge-shaped cookies, butter 2 (8-inch) metal cake pans and line with parchment. Butter the parchment and press each half of the dough into a pan. Smooth the top with the bottom of a buttered measuring cup. Prick the dough with a fork in a decorative concentric circle pattern. Refrigerate the pans, uncovered, for 30 minutes.
  • To make crispy bar cookies, shape each dough half into a 10-by-4-inch rectangle on a lightly floured board. Run a blunt knife or your fingers along the edges to straighten them (it doesn’t have to be perfect). Carefully lift each rectangle onto a buttered baking sheet, lifting both edges with your hands. With a blunt knife, score each one once lengthwise without cutting all the way through. Score crosswise 11 times to make 24 rectangles. Prick each one several times with a fork. Refrigerate the sheets, uncovered, for 30 minutes.

Bake both the wedge and bar shortbread until lightly brown along the edges, 25 to 30 minutes. Remove and cool for 5 minutes, then slice the shortbread while still warm (if the cookies are allowed to cool before slicing, they will crumble). Unmold the wedge shortbread by running a knife around the edge of the pan to loosen the cookies from the sides. Gently flip the pan over, then slice the shortbread into 12 wedges. Slice the bar cookies all the way through the scored marks before moving to a cooling rack.

Recipe from the LA Times.

Brown Sugar Cookies

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I think I’m in love. With a cookie.

It may not be the most handsome cookie around, but the taste makes up for what it’s lacking in looks. Imagine: chewy on the inside, crispy on the outside, and a rich and caramely flavor in every bite. My coworkers are going to love me (and their sugar high) tomorrow.

Brown Sugar Cookies

Perhaps someone well versed in the science of baking can tell me what the browned butter does to the cookie. Aside from the obvious, adding amazing flavor. And also, why is the salt added with the brown sugar rather than with the rest of the dry ingredients?

Just a note: My butter took around six minutes to brown, so don’t worry if three minutes go by and you’re wondering if you screwed up; you didn’t.

Photos of the process here.

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.

Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.

Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.

Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.

Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.

Recipe from Cook’s Illustrated via South in Your Mouth.