Brown Butter Berry Tea Cakes Recipe

Introduction

Brown butter berry tea cakes are tender, buttery treats bursting with fresh berries and a hint of lemon zest. These mini cakes offer a delightful balance of nutty richness and fruity brightness, perfect for afternoon tea or a light dessert.

Ingredients

• 10 Tablespoons (142g) unsalted butter
• 4 large egg whites (140g), at room temperature
• 1 cup (105g) almond flour
• 2/3 cup (85g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup (130g) fresh blackberries, raspberries, or blueberries
• Optional: 1/4 cup (30g) confectioners’ sugar for dusting

Instructions

1. Step 1: Brown the butter. Cut the butter into tablespoon-sized pieces and place in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly. The butter will foam, then begin to brown with lightly browned specks forming. When it turns a light caramel-brown and develops a nutty aroma (about 5–7 minutes), remove from heat and pour into a medium heat-proof bowl, including brown solids. Set aside 2 tablespoons for greasing and cool the remaining butter to room temperature in the refrigerator for about 30 minutes.
2. Step 2: Preheat the oven to 350°F (177°C). Use a pastry brush to coat the cups of a 24-count mini muffin pan with the reserved brown butter. Prepare a second pan or plan to bake in batches as this recipe makes 30–36 tea cakes. If using liners, brush them with butter as well.
3. Step 3: Whip the egg whites in a large bowl with a hand or stand mixer on high speed until soft peaks form, about 2–3 minutes. Add almond flour, all-purpose flour, sugar, baking powder, salt, and lemon zest. Beat on low speed until just combined, even if the egg whites deflate slightly.
4. Step 4: Stir in vanilla extract and the cooled brown butter on low speed until blended. The batter will be thick and sticky.
5. Step 5: Spoon about 2 teaspoons of batter into each greased muffin cup. Gently press one berry into the center of each cake without fully submerging it.
6. Step 6: Bake for 14–16 minutes until the edges turn golden brown. Let the tea cakes cool in the pan for 10 minutes; they will slightly deflate as they cool.
7. Step 7: If desired, dust with confectioners’ sugar before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use a light-colored pan for browning butter to easily monitor the color changes and prevent burning.
• Swap berries depending on what’s in season or your preference—blackberries, raspberries, or blueberries all work well.
• For a citrus twist, try adding orange zest instead of lemon zest.
• Brush mini muffin liners with brown butter if you prefer using liners to prevent sticking and add flavor.

Storage

Store leftover tea cakes lightly covered at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat gently in a low oven or microwave if preferred warm. These tea cakes are best enjoyed fresh on the day they are made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt in the recipe, but if you only have salted butter, reduce or omit added salt to avoid over-salting.

Can I make these tea cakes ahead of time?

You can bake them a day ahead and store at room temperature or in the fridge, but they taste best fresh. Reheat lightly before serving to restore their freshness.

Brown Butter Berry Tea Cakes Recipe

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★★★★★

4.5 from 90 reviews

• Author: Isabella
• Total Time: 31 minutes
• Yield: 30–36 mini tea cakes 1x
• Diet: Vegetarian

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Description

These Brown Butter Berry Tea Cakes are delicate and moist mini cakes bursting with fresh berries, enriched with the deep, nutty flavor of homemade browned butter. Perfectly tender with a hint of lemon zest and vanilla, these tea cakes make a delightful snack or elegant dessert that’s quick to prepare and bake.

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Ingredients

Scale 1x2x3x

Brown Butter

• 10 Tablespoons (142g) unsalted butter

Tea Cake Batter

• 4 large egg whites (140g), at room temperature
• 1 cup (105g) almond flour
• 2/3 cup (85g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup (130g) fresh blackberries, raspberries, or blueberries

Optional Topping

• 1/4 cup (30g) confectioners’ sugar for dusting

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Instructions

1. Brown the butter: Slice the butter into tablespoon pieces and melt over medium heat in a light-colored skillet while stirring constantly. After about 5–7 minutes, watch for browned specks and a nutty aroma as the butter turns a light caramel-brown color. Immediately remove from heat and pour, including browned solids, into a heat-proof bowl. Separate and reserve 2 tablespoons for greasing the muffin pans. Let the rest cool for 30 minutes to room temperature in the refrigerator.
2. Preheat and grease pans: Preheat oven to 350°F (177°C). Using a pastry brush, coat the cups of a 24-count mini muffin pan with the reserved 2 tablespoons brown butter. Prepare a second pan or plan to bake in batches, brushing those cups as well. If using mini muffin liners, brush them with the brown butter too.
3. Whip the egg whites: In a large bowl, whip egg whites on high speed with a hand mixer or stand mixer until soft peaks form, about 2–3 minutes.
4. Combine dry ingredients and make batter: Add almond flour, all-purpose flour, granulated sugar, baking powder, salt, and lemon zest to the whipped egg whites. Beat on low speed just until combined; the mixture will be sticky, lumpy, and thick. Then add vanilla extract and the cooled brown butter; beat again on low speed until fully combined.
5. Portion batter and add berries: Spoon 2 teaspoons of batter into each greased muffin cup. Lightly press one berry into the center of each, without fully submerging it.
6. Bake the tea cakes: Bake for 14–16 minutes or until edges turn golden brown. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack. Note that the tea cakes will slightly deflate as they cool.
7. Optional finishing touch: Dust the tea cakes with confectioners’ sugar while warm or cooled, if desired.
8. Storage: Best enjoyed the day they are made. Store leftovers lightly covered at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

• Use a light-colored skillet to monitor the browning of butter; a dark pan makes it difficult to see the color change.
• If using a dark skillet, watch carefully and rely on the nutty aroma and browned solids to know when the butter is browned.
• Fresh berries such as blackberries, raspberries, or blueberries work well.
• Be careful not to overcool butter as it may solidify and be difficult to incorporate into the batter.
• The tea cakes will deflate slightly after baking, which is normal.
• Brushing the pan with brown butter adds extra flavor and prevents sticking.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter tea cakes, berry tea cakes, mini muffins, almond flour cakes, baked berry treats