Apple Pie Muffins
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.
Apple Pie Muffins
Delicious pieces of apple mixed through these cinnamon and caramel flavoured muffins will have you coming back to this recipe again and again.
- 120 grams Cooled Unsalted Browned Butter
- 1/4 cup Brown Sugar
- 1/4 cup Castor Sugar
- 1 Egg
- 160 grams Greek Yoghurt
- 2 cups Wholemeal Self Raising Flour
- 1/2 teaspoon Cinnamon
- 270 grams Granny Smith Apples, peeled and diced into tiny pieces
- 1 tablespoon Icing sugar for dusting (optional)
Preheat oven to 190 celcius.
Place sugars and egg into large mixing bowl. Whisk until smooth, shiny consistency.
Add Greek yoghurt and cooled browned butter, once again whisking until smooth.
Sift in wholemeal flour and cinnamon. Once only bran bits remain in sieve tip these into your batter. Stir batter until just combined.
Mix in your finely diced apple pieces.
Distribute the batter between 12 muffin cases and bake in preheated oven for approximately 22 – 25 minutes. Test that muffins are done by inserting with a skewer which should come out clean.
Allow muffins to cool in pan for 10 minutes. Remove and place muffins on cooling rack. Sift icing sugar over the top of muffins.