Apple Brown Butter Muffins December 15 2017, 0 Comments

These muffins are wonderful any time of year, but I especially love the smell of warm apples and cinnamon on a cold winter's day. There is something so familiar and heartwarming about that scent. This recipe is so easy to whip up and the end result is a soft, airy muffin, overflowing with apples, rich and complex from the addition of spices and brown butter. I like to use flaxseeds in this recipe to give the muffins a little more nutrition, for a quick morning breakfast. 




1 1/2 cups whole wheat pastry flour (fine milled wheat flour)

3 tablespoons ground flaxseeds 

1/2 cup brown sugar

1/4 cup caster or granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

a pinch of nutmeg

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda



1/2 cup butter (melted in a sauté pan until light brown, set aside) 

2 large eggs (room temperature)

1 teaspoon vanilla extract

3 medium apples, peeled (chop one, dice one and finely mince one) I love Opal apples for baking. They are firm and tart like Granny Smiths, but have a sweetness and floral quality unlike any other baking apple. 




Preheat your oven to 350F and grease or line a 12 hole muffin tin. 

In a medium bowl, sift together your flour, flaxseed, spices, salt, baking powder and baking soda.

In a large bowl whisk together your browned butter and sugars. Add your eggs one at a time and whisk throughly. 

Pour the flour mixture into your butter mixture and stir just a few times, then add your apples and stir until just combined.

Scoop into your muffin tin and bake on the center rack of your oven for 20 to 25 minutes, until a cake tester or tooth pick comes out clean. If your oven tends to be a bit hot, check your muffins at 18 minutes.