breakfast, recipe, snack, summer

Brown Butter Nectarine Muffins with Mascarpone Filling

 I have such sad news: I just discovered a nearby outdoor swimming pool that is practically empty and is perfect to skip away to and swim lengths. Why is this sad news? Because it closes today. I missed the entire opening! Gah. Of course this happens.

But I have better news: I have found a great consolation prize. Brown-butter nectarine muffins with mascarpone filling. Yes, it fills the hollow inside me. And they are by-damned the best muffin I have ever created.

And aren’t these parchment paper lotus cups cute? Paper Chef sent some to me to try, and I absolutely love their colours! The lotus-cut style makes the muffins seem all dressed up; plus, my muffins didn’t stick to the wrapping one bit! A great product, and I bet they would also be stunning with cupcakes with icing piped nice and high.

It was the perfect flower-like cup for my sweet and tender brown butter muffins, who held the tangy surprise of a dab of mascarpone in the center. Delicious! Absolutely just melt-in-your-mouth decadence.

These are so rich and decadent, you can almost pass these off as breakfast. Ben does, anyway! 🙂
I prefer mine as a post-workout indulgence. But really, eat them whenever your heart desires. The chef declares the meal, after all!


Brown Butter Nectarine Muffins with Mascarpone Filling


  • 1/2 cup salted butter
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 large ripe nectarines, finely chopped
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1/4 cup mascarpone cheese


  1. Preheat oven to 350F, and line a muffin tin with parchment paper cups (such as those from Paper Chef)
  2. To prepare the brown butter, melt the butter in a saucepan over medium heat. As the butter melts it will begin to form a thick foam. Continue stirring, and the bubbles will almost entirely dissipate. Then larger airy bubbles (like when you whisk egg whites) will begin to form and this is where you need to watch carefully for the sudden change in colour (it will turn a soft brown) and the smell (it will smell like toasted nuts and a bit like caramel). When this happens, remove from heat immediately so it doesn’t burn.
  3. In a large bowl, stir together the flour, sugar, cornstarch, baking powder and cinnamon. Fold in the nectarine pieces.
  4. In a separate bowl whisk together the egg, vanilla, milk, and brown butter. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Fill the parchment paper cups about a third of the way up. Add 1 tsp of mascarpone cream to the middle of each muffin, and then top them up with the last of the muffin batter.
  6. Bake for 24-26 minutes or until they begin to turn a light golden colour and they bounce back when you press the tops lightly. Allow to cool completely on a cooling rack before eating.

Recipe altered from Savory Simple.