Pioneer Woman Brown Butter Apple Cinnamon Muffins

Pioneer Woman brown butter apple cinnamon muffins take 35 minutes and nutty browned butter, diced apples and buttermilk to make a tender, golden breakfast treat. Try this easy fall apple muffin recipe for weekend brunch or school mornings, since it's kid-friendly and freezer-friendly.

Brown the butter until it turns amber and smells nutty, because that toasty flavor is what sets these muffins apart. Pull it too early and you just get plain melted butter with none of the depth.

A pinch of allspice alongside the cinnamon gives these muffins a warmer, rounder spice than the usual apple muffin. Rolling the tops in cinnamon sugar before baking also builds a sweet, crackly crust, so you don't need any glaze.

Pioneer Woman Brown Butter Apple Cinnamon Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

210

kcal

Chunks of fresh apple stay juicy inside a soft, tender crumb scented with browned butter and warm spice. The cinnamon sugar on top bakes into a light, sparkly crust over each golden dome.

Ingredients

• 6 tbsp. Unsalted Butter
  

• 2 1/2 c. White Whole Wheat Or All-purpose Flour
  

• 3/4 c. Packed Brown Sugar
  

• 1 tsp. Baking Soda
  

• 1/2 tsp. Salt
  

• 1 tsp. Ground Cinnamon
  

• 1/4 tsp. Ground Allspice
  

• 1 c. Buttermilk
  

• 1 Large Egg
  

• 1 tsp. Vanilla Extract
  

• 2 c. Diced Peeled Apples
  

• FOR THE CINNAMON-SUGAR TOPPING:
  

• 2 tbsp. Granulated Sugar
  

• 1/2 tsp. Ground Cinnamon
  

Directions

• Prep the pan: Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or spray it with cooking spray. Then set it aside while you brown the butter.
• Brown the butter: Cut 6 tablespoons unsalted butter into pieces and melt them in a medium skillet over medium heat, swirling often. Once it foams, turns amber and smells nutty, take it off the heat, because it goes from browned to burnt fast.
• Cool the butter: Pour the browned butter, including the little brown bits, into a small bowl. Let it cool to room temperature so it doesn't scramble the egg later.
• Mix the dry ingredients: Whisk 2 1/2 cups flour, 3/4 cup packed brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/4 teaspoon allspice in a large bowl. Whisking well spreads the spices evenly through the flour.
• Mix the wet ingredients: Whisk the cooled brown butter, 1 cup buttermilk, 1 large egg and 1 teaspoon vanilla extract in a small bowl. Make sure the mixture looks smooth before it goes anywhere near the flour.
• Combine the batter: Pour the wet ingredients over the dry and stir with a wooden spoon or spatula until just combined. Then fold in 2 cups diced peeled apples, since overmixing makes muffins tough.
• Add the topping: Stir 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon together in a small bowl. Fill each muffin cup about 3/4 full, then sprinkle the cinnamon sugar over the tops.
• Bake and cool: Bake for 18 to 20 minutes, until the muffins are golden and a toothpick in the center comes out clean. Let them cool to room temperature before serving.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of apples work best in these muffins?

Any variety you have on hand works, from tart Granny Smith to sweeter Honeycrisp or Gala. You can also mix a couple of kinds, which gives you a more interesting bite.

How long do brown butter apple muffins keep?

Store them in an airtight container on the counter for up to 2 days. After that, freeze them in a freezer bag or container for up to 1 month.

Can I make these muffins ahead of time?

Yes, bake them the day before and keep them covered on the counter. You can also brown the butter ahead and let it cool, which saves a few minutes on baking morning.

Can I use all-purpose flour instead of white whole wheat?

The recipe works with either one. White whole wheat gives a slightly heartier crumb, while all-purpose makes the muffins a touch lighter.

Why did my muffins turn out tough or dense?

Overmixing is the usual culprit. Stir the batter just until the flour disappears and fold in the apples gently, because lumps are fine and a tough muffin isn't.