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Perfect Quick Brown Butter Apple Cider Muffins

brown butter apple cider muffins - featured image
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These tender, spiced muffins feature deep nutty flavor from brown butter and a cinnamon-sugar coating that mimics a donut. They come together in under 30 minutes, making them perfect for busy weeknights or cozy fall mornings.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup apple cider
  • 1/4 cup unsweetened applesauce
  • 1/2 cup granulated sugar (for batter)
  • 1/3 cup granulated sugar (for coating)
  • 1/4 cup packed light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1 teaspoon ground cinnamon (for coating)
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/4 cup milk (whole milk preferred)
  • 2 tablespoons unsalted butter (for coating)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently as it melts. It will foam, then the foam subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to cool for 5 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners (spray liners lightly with cooking spray).
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  4. Mix wet ingredients: In a medium bowl, whisk together browned butter (still warm), 1/2 cup granulated sugar, brown sugar, apple cider, applesauce, vanilla, egg, and milk until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a wooden spoon or spatula until just combined (a few lumps are okay). Do not overmix.
  6. Fill muffin tin: Divide batter evenly among 12 muffin cups, filling each about 2/3 full.
  7. Bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Make coating: While muffins bake, mix 1/3 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl. Melt 2 tablespoons unsalted butter in a separate small bowl.
  9. Coat muffins: Let muffins cool in pan for 2 minutes, then turn out onto a cooling rack. While still warm, brush each muffin with melted butter, then roll in cinnamon-sugar mixture.
  10. Serve warm or at room temperature. The coating will form a slightly crunchy crust.

Notes

Don’t rush the brown butter; use a light-colored pan to see color change. Measure flour correctly by spooning and leveling. Use room temperature egg and milk. Coat muffins while warm for best sugar adhesion. For longer storage, freeze uncoated muffins and coat after reheating.

Nutrition

Keywords: brown butter, apple cider, muffins, fall, quick, easy, cinnamon sugar

Find it online: https://milacook.com/perfect-quick-brown-butter-apple-cider-muffins/