4 ounces (1 stick) unsalted butter, diced

Nonstick pan spray, optional

3 ounces hazelnuts

2 ½ ounces sugar

2 ½ ounces light brown sugar

8 ounces all-purpose flour

1 teaspoon cinnamon

½ teaspoon freshly grated nutmeg

2 teaspoons baking powder

1 teaspoon kosher salt

2 large eggs, at room temperature

8 ounces milk, at room temperature

½ teaspoon vanilla extract


Heat a small, heavy saucepan over medium heat until very hot but not smoking. Add the butter and cook, stirring constantly, for 5 to 6 minutes, or until browned. Transfer the butter to a medium bowl and let cool.


Preheat the oven to 350˚F. Grease a standard 12-cup muffin pan with nonstick pan spray or line with paper liners. Combine the hazelnuts, sugar, and brown sugar in a food processor and pulse until finely ground. Whisk together the flour, cinnamon, nutmeg, baking powder, salt, and hazelnut mixture in a large bowl. Whisk the eggs, milk, and vanilla into the butter. Add the egg mixture to the flour mixture and stir until just combined. Divide the batter among the muffin cups. Bake for 28 to 30 minutes, or until the edges of the muffins start to shrink away from the pan and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely.


Makes 1 dozen muffins. The brown butter should be cooled but still melted when you mix the muffin batter.