Brown Butter Apple Muffins
Servings: 21 muffins
Ingredients
- 1 ½ Cups Peeled & chopped apples I used three small gala apples
- ½ Cup Butter 1 stick
- 1 Tbsp Molasses ** See notes
- 4 Tsp Vanilla Extract
- 2 Tsp Cinnamon
- 1 Cup Buttermilk Can sub. 1 tbsp white vinegar mixed with milk of choice. See notes prior to recipe.
- 2 ½ Cups Flour All purpose or pastry
- 1 Tbsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Salt
- ¾ Cup Brown Sugar
- 2 Eggs
Instructions
- Preheat oven to 425°
- Chop butter and place in medium saucepan over medium heat. Whisk until melted. Wait until butter starts to foam and becomes slightly brown. Remove from heat and pour butter into bowl. Let cool.
- Add peeled and chopped apples to same pan over medium low heat. Add molasses, cinnamon and 2 tsp of vanilla. Cook down 3-5 minutes until slightly tender. Remove from heat.
- Mix flour, baking powder, baking soda and salt together in large bowl and set aside. In separate bowl mix brown sugar, cooled brown butter, eggs, vanilla and buttermilk together.
- Add wet ingredients to flour mixture in increments. Gently fold in apples.
- Pour batter into prepared muffin pan all the way to the top. Bake at 425° for 8-10 minutes and then 10 minutes at 350°. Remove and cool on wire rack. Enjoy!
Notes
Store in air tight container for up to 4 days.
** I used blackstrap molasses in my recipe. Blackstrap molasses is richer in antioxidants and minerals like iron. However it has a more rich and almost bitter taste. Regular molasses will have a sweet and sugary taste. Use whichever you prefer. I found our muffins to still be sweet and tasty but I don't typically like very sweet desserts. If you would like it sweeter I would use regular molasses.