Brown Butter Apple Muffins with Cinnamon Pecan Streusel
User Reviews
5
Brown Butter Apple Muffins with Cinnamon Pecan Streusel
Description
Brown Butter Apple Muffins with Cinnamon Pecan Streusel feature browned butter incorporated into the batter, which introduces a nutty, caramelized richness. The muffins contain both applesauce and diced firm apples to preserve moisture and bits of fresh fruit within the tender crumb. The dry ingredients include aromatic spices—cinnamon, allspice, ginger, and nutmeg—creating a warm and inviting spice profile. The cinnamon pecan streusel topping, made with flour, chopped pecans, brown sugar, cinnamon, salt, and melted butter, provides a crisp texture contrast when baked. The muffins are prepared by browning butter carefully, mixing wet and dry ingredients separately, folding in apples, and topping with chilled streusel before baking at 350°F. This method yields muffins with a golden crust and moist interior punctuated by sweet, crunchy topping.
They can be enjoyed at breakfast or as a snack, pairing well with coffee or tea. The use of apples and spices makes them seasonally appropriate for fall but enjoyable year-round.
For variations, the recipe can be made gluten free by substituting 1:1 gluten free flour, and dairy free by using vegan butter without browning it. Incorporating part whole wheat flour can slightly increase nutrition and add heartiness without overpowering softness.
Ingredients
- For the topping & streusel:
- ½ cup all-purpose flour
- ¼ cup pecans finely chopped, raw
- ¼ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons butter salted, melted
- Wet Ingredients:
- ⅓ cup butter salted
- 1 cup applesauce unsweetened
- 2 egg large, at room temperature
- ¼ cup brown sugar packed, or substitute coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 ¾ cup all-purpose flour or substitute gluten free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Mix-ins:
- 1 apple variety honeycrisp or another firm and sweet apple; peeled, cored, roughly chopped into 1/4 inch pieces (about 1 cup
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with nonstick cooking spray. This will prevent sticking.
- First make your streusel topping: in a medium bowl, mix together the flour, pecans, brown sugar, cinnamon and salt. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick ‘crumbs’. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- Make your brown butter: add ⅓ cup butter to a large saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside until cool enough to touch, about 5 to 10 minutes.
- In a large bowl, mix together the wet ingredients until well combined: applesauce, eggs, brown sugar, maple syrup and vanilla extract.
- In a separate medium bowl: whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Finally stir in the brown butter until well incorporated, then fold in the chopped apples.
- Divide batter evenly between the prepared muffin liners, then evenly sprinkle the streusel on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 to 10 minutes in the pan before removing and transferring to a wire rack. Enjoy muffins warm with butter. Makes 12 muffins. Store muffins at room temperature in an airtight container for up to 2 days, then transfer to the fridge for up to 1 week or freezer for up to 3 months.
Notes
- Substitute all-purpose flour with 1:1 gluten free flour to make gluten free muffins.
- Use vegan butter, melted but not browned, to make this recipe dairy free.
- Replacing some all-purpose flour with white whole wheat or whole wheat pastry flour adds a bit more nutrition and heartiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 232cal | 12% |
| Carbohydrates | 31.2g | 10% |
| Protein | 3.8g | 8% |
| Fat | 10.6g | 16% |
| Saturated Fat | 5.5g | 28% |
| Fiber | 1.5g | 6% |
| Sugar | 11.5g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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