Brown-Butter Maple Muffins

Preparation

1. Step 1

   Place a rack in the center of the oven and heat to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

2. Step 2

   Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter for about 5 minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty. Pour the butter and all of the brown bits from the pan into a large bowl. Remove 1 tablespoon of the butter and set it aside in a small bowl and keep it somewhere warm so it remains liquified. Let the butter in the large bowl cool for 5 minutes.

3. Step 3

   Make the muffins: Add the maple syrup, sour cream and brown sugar to the large bowl with the butter; whisk until combined and smooth. Add the eggs, vanilla, salt and nutmeg; whisk until smooth. Whisk in the baking powder and baking soda, then gently fold in the flour with a spatula. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the nuts over the tops of the muffins, if using.

4. Step 4

   Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then remove them to a rack to cool completely.

5. Step 5

   While the muffins are cooling, make the glaze, if using: To the bowl with the reserved butter, add the confectioners’ sugar, maple syrup, salt and 1 teaspoon water. Whisk until smooth, adding a bit more water if needed, 1 teaspoon at a time. Drizzle the glaze over the muffins (it’s OK if they are still a little bit warm) and let it set for a few minutes before serving.

6. Step 6

   Store leftover muffins at room temperature in an airtight container for up to 2 days and warm slightly before serving.