Brown Sugar Nutmeg Madeleines
I love a recipe that welcomes in the “-ber” months and I think these Brown Sugar Nutmeg Madeleines are a perfect addition to your fall baking.
I’ve always loved nutmeg—the spice that gives French toast a little je ne sais quoi, the perfect flavor for my French Breakfast Muffins, and even the name of my beloved childhood family dog. She was exactly this color and sweet as can be!
Nutmeg on its own is a cozy spice and I love that it’s not overly holiday. It’s quiet and warm, and when paired with brown sugar it celebrates those early fall vibes, in a madeleine, of course!
If you’re new to baking french madeleines, or are dusting off that Madeleine pan you found in the back of your pantry, this is the kind of madeleine recipe I believe you could easily start with, or you can try my classic French madeleines as well.
this makes about 32
Ingredients for Brown Sugar Nutmeg Madeleines
½ Cup Butter, melted (1 stick)
1/3 Cup Neutral Oil
½ Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla Extract
¼ Cup Milk (I use 2%)
1 ½ Cup All Purpose Flour
½ Teaspoons Salt
¼ Teaspoon Ground Nutmeg
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons of Honey
How to Make Brown Sugar Nutmeg Madeleines
Melt the butter and set aside to cool slightly.
In a mixing bowl, stir the brown sugar, eggs and vanilla. Whisk until slightly foamy.
Pour in the milk and mix until combined. Add the flour, baking powder, baking soda, and salt. Stir gently until a smooth batter forms.
Finally, mix in the melted butter, oil, and honey until fully incorporated.
Cover and rest the batter in the refrigerator for at least 30 minutes—overnight is best for flavor!
Preheat the oven to 375°F for at least 15 minutes. While the oven heats, prepare your madeleine molds by brushing them thoroughly with softened butter, then lightly dusting with flour.
Fill each mold about ¾ full with batter by using a cookie scoop, piping bag or a tablespoon. Once the tray is filled, place in the freezer for 5 minutes just before baking.
Bake at 375°F for 6 minutes, then reduce the temperature to 350°F and bake for an additional 5 minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly.
Baker’s Tips
Resting the batter is key—it helps develop flavor and creates the classic “hump.”
A properly preheated oven is essential for rise and structure.
Put your molds in the freezer briefly before baking helps shock the batter when places in the oven - helping with that iconic hump!
Avoid overfilling the molds; less is more for that elegant scalloped edge.
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
On A Personal Note
I hope these make their way into your kitchen and become a little favorite of yours, too. If you make them, share a photo and tag me—I’d love to see! And my inbox is always open if you have a question
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