Apple Pie Muffins

March  1, 2020
0 Ratings
Photo by Helen Goodman
  • Prep time 30 minutes
  • Cook time 25 minutes
  • Makes 12
Author Notes

This recipe calls for browned butter which adds such a lovely caramel undertone to these deliciously fluffy muffins.

To brown the butter, melt it on the stove top and bring it to the boil, stirring it while it bubbles away. Be very vigilant because after a few minutes it quickly turns brown so you want to catch it just as this change starts to happen. Take your saucepan off the heat as soon as this change occurs and keep stirring the butter for about a minute to reduce the heat. Set it aside and let it cool before adding to your recipe.

Welcome to the world of browned butter, try it once and you'll never look back. —Helen Goodman

What You'll Need
  • 120 grams Unsalted Browned Butter (Cooled)
  • 1/4 cup Brown Sugar (Packed)
  • 1/4 cup Castor Sugar
  • 1 Egg
  • 160 grams Greek Yoghurt
  • 2 cups Self Raising Wholemeal Flour
  • 1/2 teaspoon Cinnamon
  • 270 grams Granny Smith Apples, peeled and very finely diced
  • 1 tablespoon Icing Sugar (for dusting)
  1. Preheat oven to 190 celcius.
  2. Place sugars and egg into large mixing bowl. Whisk until smooth, shiny consistency.
  3. Add Greek Yoghurt and cooled brown butter, once again whisking until smooth.
  4. Sift in wholemeal flour and cinnamon. Once only bran bits remain in sieve tip these into batter. Stir batter until just combined.
  5. Mix in the diced apple pieces until well distributed.
  6. Spoon batter into 12 muffin cases and bake in preheated oven for approximately 22 - 25 minutes. To test muffins, insert with skewer or knife, this should come out clean.
  7. Allow muffins to cool in pan for 10 minutes. Remove from pan, place on cooling rack and dust with icing sugar.

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