Makes 12 Muffins
The warm, nutty flavor of brown butter is a natural companion to the earthy Sweetness of carrots. Add currants, orange, and spice to create a muffin layered with flavor. First make the brown butter and plump the currants in simmering water so the butter and currants will have time to cool to room temperature while you measure out the rest of the ingredients.
special equipment: Muffin Pan, Paper Muffin liners, electric Mixer, 3- ounce ice cream scoop (optional)
1 cup (2 sticks/8 ounces/227 grams) unsalted butter
1⁄2 cup (2 ounces/60 grams) dried currants
1⁄2 cup (4 ounces/115 grams) water
13 ⁄4 cups (10 ounces/285 grams) all purpose flour
2 teaspoons baking powder
3 ⁄4 teaspoon ground cinnamon
3 ⁄4 teaspoon ground ginger
4 large eggs at room temperature (see "how to Bring ingredients to room temperature," page 12)
1 cup (7 ounces/200 grams) granulated sugar
1 1⁄2 teaspoons grated orange zest
2 teaspoons pure vanilla extract
3 ⁄4 teaspoon kosher salt
1 cup (5 ounces/142 grams/about
2 medium) peeled and grated carrot (use the largest holes of a box grater)
raw (turbinado), granulated, or crystal sugar and kosher salt as needed for sprinkling
1. Preheat the oven to 375°F. Line the muffin pan with paper liners and set aside.
2. To make the brown butter, place the butter in a small saucepan over medium- high heat and cook until the butter solids are browned and smell toasty, stirring constantly, about 3 minutes or a little longer. Watch carefully so the butter does not burn. As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan. As soon as the butter is dark golden brown, pour it into a small bowl and set aside to cool to room temperature. (You can put the bowl in the refrigerator to cool more quickly, but do not let the butter solidify.)
3. Combine the currants with the water in a small saucepan and bring to a simmer over medium high heat. Simmer until the currants are plump, about 10 minutes. Remove the currants from the heat, drain, and transfer to a small bowl to cool to room temperature.
4. Into a bowl, sift the flour, baking powder, cinnamon, and ginger together twice, then set the dry ingredients aside (see "How to Sift," page 13).
5. In the bowl of an electric mixer, combine the eggs, sugar, orange zest, vanilla, and salt. Using the whisk attachment, whip on medium- high speed until thick and pale, about 3 minutes. The egg mixture should begin to "ribbon" but not hold the ribbon. (In other words, when you lift the whisk, you will start to see a ribbon forming, but it will dissipate quickly.)
6. Remove the bowl from the mixer. Without stirring, place the carrots and currants on top of the egg mixture. Then pour the dry ingredients on top and, using a rubber spatula, gently fold everything together. Finally, fold in the browned butter, combining everything thoroughly but gently.
7. Scoop the muffins into the paper- lined muffin cups, dividing it evenly, using about 3 ounces, or about 1 ⁄3 cup, of batter per muffin (see "How to Scoop Muffins, Cookies, and Cupcakes," page 74).
8. Lightly sprinkle about 1 ⁄4 teaspoon raw sugar and a pinch of kosher salt on top of each muffin.
Bake until the muffins are cooked through and golden, about 18 minutes, rotating the pan once halfway through the baking time. A wooden skewer inserted into a muffin should come out with a few crumbs clinging but no batter.
9. Remove the pan from the oven and cool on a wire rack about 10 minutes before unmolding.
From The Dahlia Bakery Cookbook by Tom Douglas. Copyright 2012 by Tom Douglas. Excerpted by permission of William Morris Cookbooks.