Brown Butter Apple Muffins
Deliciously nutty brown butter adds a warm dimension to these cozy apple muffins. These muffins have both shredded and chopped apple for lots of apple flavor and extra moisture!
- Author: Kate
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 muffins 1x
- Category: breakfast, dessert
- Method: bake
- Cuisine: American
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
- 2 cups all-purpose flour (scooped and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon cinnamon
- 1 cup packed brown sugar (light or dark)
- 1 cup milk, at room temperature
- 2 large eggs, at room temperature
- 1 cup packed shredded apple
- 1 cup chopped apple (about 1/2 inch pieces)
- extra brown sugar and cinnamon to top the muffins (optional)
- Preheat oven to 400 degrees.
- Add the butter to a medium saucepan. Heat on the stove over medium heat, swirling the pan frequently, until butter has bubbled and foamed, then turned a deep golden brown with bits of dark brown residue at the bottom. This should take about 6 - 7 minutes. As soon as the brown color has been achieved, remove from the heat and pour the butter into a large heat-proof bowl. Set aside to cool.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, set aside.
- Peel, chop and shred the apples, set aside. (See note 2.)
- Whisk the brown sugar and milk into the brown butter, then whisk in the eggs. The brown butter should be warm, but not hot, before you add in the eggs.
- Add the flour mixture and apples into the wet ingredients and stir until just combined. Evenly distribute into a 12 cup muffin tin that has been greased or lined with cupcake liners. (See note 3.) Sprinkle the top of each muffin with additional brown sugar and cinnamon. This step is optional but recommended!
- Bake for 19 - 22 minutes, or until the muffins are firm on top and a toothpick inserted into the middle of a muffin comes out clean.
- Let cool in the tin for about 10 minutes. If the tops of the muffins are connected, run a small knife between the seams of the muffins to separate them. This will prevent the muffin tops from ripping when you pull them out of the tin. Remove the muffins to a wire rack to continue cooling.
- The eggs and milk should be at room temperature, or close to room temperature, before they are added to the brown butter. If you add the milk and eggs in cold, they will chill the butter and create lumps.
- Pack down the shredded apple into the measuring cup to get an accurate amount; it should take approximately 1 large apple to equal 1 cup packed shredded apple.
- These muffins are quite large when made in a 12 cup muffin tin. If you want slightly smaller muffins, you can make 14 instead of 12.
- Once muffins are fully cooled, they can be stored in an airtight container for up to three days, or frozen for 2 - 3 months.
Keywords: apple muffins, brown butter muffins, brown butter apple muffins