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!
- 10 tbsp. unsalted butter (1 stick plus 2 tbsp.)
- 1 c. packed light brown sugar
- 1 c. milk, room temperature
- 2 eggs, room temperature
- 2 c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 c. packed shredded apple
- 1 c. chopped apple (about 1/2″ 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. (Note: pack down the shredded apple into the measuring cup to get an accurate amount; it should take approximately 1 large apple to equal 1 c. packed shredded apple.)
- 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 c. muffin tin that has been greased or lined with cupcake liners. (See notes.) Sprinkle the top of each muffin with additional brown sugar and cinnamon (optional).
- Bake for 18 – 20 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. Serve immediately or store in an airtight container (once fully cooled) for up to three days.
Note: 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.
Keywords: apple muffins, brown butter muffins, brown butter apple muffins