Brown Butter Maple Madeleines recipe

Brown Butter Maple Madeleines – Soft, Nutty & Elegant Tea Cakes

There’s something magical about the first bite of a warm madeleine—soft, buttery, and delicately sweet. I still remember the day I first made brown butter maple madeleines on a rainy afternoon, hoping to create a cozy treat to enjoy with my cup of tea. The aroma of toasted butter and maple syrup filled the kitchen and made the whole moment feel special. This easy homemade brown butter maple madeleines recipe is the perfect blend of simplicity and elegance, ideal for quick baking sessions or impressing guests.

Ingredients

½ cup (115 g) unsalted butter
½ cup (120 ml) pure maple syrup
2 large eggs, at room temperature
½ cup (100 g) granulated sugar
1 tsp vanilla extract
1 cup (130 g) all-purpose flour
1 tsp baking powder
¼ tsp fine salt
Optional: powdered sugar for dusting

Step-by-Step Instructions

Melt the butter in a small saucepan over medium heat. Continue cooking until it turns golden and smells nutty. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs and sugar until pale and frothy.
Add the maple syrup and vanilla extract, mixing until fully combined.
In a separate bowl, whisk the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula.
Pour in the brown butter and gently fold until a smooth batter forms.
Cover the bowl and chill the batter for at least 1 hour to help develop the signature madeleine hump.
Preheat your oven to 375°F (190°C) and lightly grease a madeleine pan.
Scoop about 1 tablespoon of batter into each mold, filling them ¾ full.
Bake for 10–12 minutes, or until the edges are golden and the centers spring back when touched.
Remove from the oven, let cool for 2 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving, if desired.

Tips & Variations

Swap the sweeteners: If you prefer a deeper caramel flavor, replace half the maple syrup with brown sugar.
Add warm spices: A pinch of cinnamon or nutmeg instantly enhances the cozy flavor profile.
Citrus twist: Add the zest of one lemon or orange to brighten the madeleines with a fresh aroma.

Storing & Reheating

Room Temperature: Store cooled madeleines in an airtight container for up to 3 days.
Refrigerator: They will stay fresh for up to 1 week when stored properly.
Freezer: Freeze in a sealed bag for up to 2 months. Place parchment between layers to prevent sticking.
Reheating: Warm in a 300°F (150°C) oven for 3–4 minutes to revive their soft texture and fresh-baked aroma.

FAQs

Can I make this recipe ahead of time?

Yes! Chill the batter overnight in the fridge and bake the next day for even better texture.

Can I use gluten-free flour?

A 1:1 gluten-free blend usually works well, though texture may be slightly softer.

Can I make these without a madeleine pan?

You can use mini muffin tins, but the classic shell shape and hump will be different.

Why didn’t my madeleines get the signature hump?

Chilling the batter and baking at a high temperature are key—don’t skip those steps.

Nutritional Information (per madeleine, approx.)

Calories: 120
Protein: 1.5 g
Carbohydrates: 14 g
Fat: 6 g

These brown butter maple madeleines are the kind of recipe you’ll want to make again and again—simple enough for everyday baking, yet elegant enough for special occasions. If you try this easy homemade madeleine recipe, let me know how it turned out! Leave a comment, share it with friends, or explore more delicious baked treats on the blog.