Brown Butter Apple Cider Muffins

Brown Butter Apple Cider Muffins

These brown butter apple cider muffins are super moist and full of flavor from the fall spices and apple cider! Topped with a brown sugar crumble and light vanilla glaze, they're super easy to make and perfect for breakfast or a quick snack!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings muffins

Calories 382kcal

Author Kyleigh Sage

Equipment

Ingredients

Apple Cider Reduction

1 ½ cups apple cider

Streusel Topping

1 cup all purpose flour
⅓ cup light brown sugar
½ teaspoon cinnamon
6 tablespoons unsalted brown butter melted

Apple Cider Muffins

½ cup unsalted brown butter melted
¾ cup light brown sugar
½ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup unsweetened applesauce
2 cups all purpose flour
½ cup almond flour substitute all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoon cinnamon
½ teaspoon nutmeg
½ cup apple cider reduction

Glaze

1 cup powdered sugar
1 tablespoon unsalted butter melted
½ teaspoon vanilla extract
2-4 tablespoons apple cider reduction as needed

US Customary - Metric

Instructions

Apple Cider Reduction

In a small saucepan over medium heat, simmer the apple cider until it reduces down by half so that you have ¾ cup (be sure to stir occasionally). This usually takes about 15 minutes.
Remove from the heat and let cool completely before using.

Muffins

Preheat your oven to 400°F and line a muffin tin with muffin liners.
Make the crumble topping by whisking together the flour, brown sugar, and cinnamon. Pour in the melted brown butter and mix until small clumps form. Set aside.
In a small bowl, whisk together the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk together the brown butter, brown sugar, and sugar.
Add in the eggs and vanilla and whisk until combined and smooth. Whisk in the applesauce until fully combined.
Then stir in the dry ingredients and ½ cup of the apple cider reduction until fully incorporated.
Spoon the batter into your muffin cups so that they are almost full. Generously sprinkle crumble mixture over muffins, gently pressing it into the top of the batter.
Bake at 400°F for 18-22 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove the apple crumble muffins from the oven and let cool on a wire rack.
To make the glaze, whisk the together the powdered sugar, melted butter, and vanilla. Then slowly add in apple cider reduction 1 tablespoon at a time until your desired consistency is reached.
Once the apple cider muffins are cool, drizzle with the glaze. Note: I recommend only glazing the muffins you're planning to eat immediately!

Notes

These muffins will keep at room temperature (without the glaze) for up to 4 days. Once glazed they're best eaten the same day.

To Make Brown Butter: Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition