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
Unsalted Browned Butter (Cooled)
Brown Sugar (Packed)
Self Raising Wholemeal Flour
Granny Smith Apples, peeled and very finely diced
Icing Sugar (for dusting)
In This Recipe
Preheat oven to 190 celcius.
Place sugars and egg into large mixing bowl. Whisk until smooth, shiny consistency.
Add Greek Yoghurt and cooled brown butter, once again whisking until smooth.
Sift in wholemeal flour and cinnamon. Once only bran bits remain in sieve tip these into batter. Stir batter until just combined.
Mix in the diced apple pieces until well distributed.
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.
Allow muffins to cool in pan for 10 minutes. Remove from pan, place on cooling rack and dust with icing sugar.