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Brown Butter Berry Tea Cakes Recipe

★★★★★

4.5 from 90 reviews
  • Author: Isabella
  • Total Time: 31 minutes
  • Yield: 30–36 mini tea cakes 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://isabellavance.com/brown-butter-berry-tea-cakes-recipe/