Brown Butter Apple Muffins
From: The Pioneer Woman • Print this Recipe
- 6 tablespoons unsalted butter
- 2½ cups White Whole Wheat Or All-purpose Flour
- ¾ cups packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups diced, peeled apples (about 2 medium apples)
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 375ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- First, brown the butter. Cut butter into tablespoons. Place in a medium skillet.
- Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often.
- Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color.
- Pour butter into a small bowl and cool to room temperature.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and allspice.
- In a small bowl, whisk together the browned butter, buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix.
- Stir in the apples until just combined.
- To make the cinnamon sugar topping, in a small bowl, combine sugar and cinnamon.
- Fill the prepared muffin pan with muffin batter, filling each cup about ¾ full.
- Sprinkle each muffin with cinnamon sugar topping.
- Bake for 18–20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Note: The muffins will keep in an air tight container on the counter for up to 2 days. You can freeze these muffins in a freezer bag or container for up to 1 month.