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