A combination of cozy, autumnal flavors—apples, cinnamon, brown sugar, and caramel—in the form of a muffin. These brown butter apple muffins will win your heart with their rich flavor and become your favorite fall treat.
Why will you love these brown butter apple muffins?
These muffins have three layers of texture. First, you bite through a buttery, slightly crunchy, cookie-like crumble topping, then reach the moist, fluffy muffin texture and the juicy filling. Muffins are full of juicy apples accompanied by cinnamon and caramel notes. They look lovely, taste even better, and stay moist for days.
Brown butter apple muffins ingredient notes
Apples. These muffins have two layers of apples: the batter is enriched with the juice and acidity of grated apples, which contribute to the muffins’ moisture, texture, and rise. The acidic apple juice reacts with the baking soda, making the crumb fluffy and soft. The muffins are also filled with apple cubes that release their juice into the muffin while baking and provide an intense burst of apple flavor when you bite into them.
Brown butter. The nutty and caramel-like notes of brown butter deepen the flavor. It pairs perfectly with apples! If you’ve never made brown butter before, don’t worry; it’s easy. If you prefer a simpler process, though, this recipe also works with basic melted butter.
Brown sugar gives the muffins their lovely brown color and contributes to the caramel notes of the muffins.
Cinnamon. The combination of apples and cinnamon is a timeless classic. Cinnamon is present in the batter, the filling, and the crumble topping, unifying the flavor profile.
Baking powder and baking soda. The combination of these two leavening agents makes muffins rise high and creates a soft, fluffy crumb. Baking powder causes most of the vertical rise, while baking soda reacts with the acidic ingredients (such as apple juice and molasses in brown sugar) to fluff up and soften the crumb.
Brown Butter Apple Muffins With Crumble Topping
- Intermediate
These brown butter apple muffins will win your heart with their rich caramel-like flavor and become your favorite fall treat.
Perform time: 30 min
Bake time: 20 min
Total time: 50 min
Ingredients
Yield: 12 muffins
For the muffin batter
- 180 g / 5.3 oz unsalted butter or 150 g / 5.3 oz previously browned butter*
- 240 g / 8.4 oz wheat flour (all-purpose or plain)
- ¼ tsp salt
- ¼ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 medium eggs (~100 g / 7 oz)
- 240 g / 8.4 oz brown sugar (unrefined, Demerara)
- 200 g / 7 oz apples (grated)
- 1 tsp vanilla extract
*If you use simple melted butter instead of brown butter, use 150 g.
For the filling
- 140 g / 4.9 oz apples (cubed)
- 30 g / 1.1 oz brown sugar (unrefined, Demerara)
- ½ tsp ground cinnamon
For the crumble topping
- 60 g / 2.1 oz wheat flour (all-purpose or plain)
- 20 g / 0.7 oz brown sugar (unrefined, Demerara)
- 20 g / 0.7 oz cold butter (sliced)
- ½ tsp ground cinnamon
- 10 g / 1 tbsp cold water
Yield: 6 muffins
For the muffin batter
- 90 g / 3.2 oz unsalted butter or 75 g / 2.6 oz previously browned butter*
- 120 g / 4.2 oz wheat flour (all-purpose or plain)
- ⅛ tsp salt
- ⅛ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1 medium egg (~50 g / 3.5 oz)
- 120 g / 4.2 oz brown sugar (unrefined, Demerara)
- 100 g / 3.5 oz apples (grated)
- ½ tsp vanilla extract
*If you use simple melted butter instead of brown butter, use 75 g.
For the filling
- 70 g / 2.5 oz apples (cubed)
- 15 g / 0.5 oz brown sugar (unrefined, Demerara)
- ¼ tsp ground cinnamon
For the crumble topping
- 30 g / 1.1 oz wheat flour (all-purpose or plain)
- 10 g / 0.4 oz brown sugar (unrefined, Demerara)
- 10 g / 0.4 oz cold butter (sliced)
- ¼ tsp ground cinnamon
- 5 g / ½ tbsp cold water
Yield: 24 muffins
For the muffin batter
- 360 g / 12.6 oz unsalted butter or 300 g / 10.5 oz previously browned butter*
- 480 g / 16.8 oz wheat flour (all-purpose or plain)
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 4 medium eggs (~200 g / 14 oz)
- 480 g / 16.8 oz brown sugar (unrefined, Demerara)
- 400 g / 14 oz apples (grated)
- 2 tsp vanilla extract
*If you use simple melted butter instead of brown butter, use 300 g.
For the filling
- 280 g / 9.8 oz apples (cubed)
- 60 g / 2.1 oz brown sugar (unrefined, Demerara)
- 1 tsp ground cinnamon
For the crumble topping
- 120 g / 4.2 oz wheat flour (all-purpose or plain)
- 40 g / 1.4 oz brown sugar (unrefined, Demerara)
- 40 g / 1.4 oz cold butter (sliced)
- 1 tsp ground cinnamon
- 20 g / 2 tbsp cold water
Yield: 36 muffins
For the muffin batter
- 540 g / 18.9 oz unsalted butter or 450 g / 15.8 oz previously browned butter*
- 720 g / 25.2 oz wheat flour (all-purpose or plain)
- ¾ tsp salt
- ¾ tsp baking soda
- 3 tsp baking powder
- 3 tsp ground cinnamon
- 6 medium eggs (~300 g / 21 oz)
- 720 g / 25.2 oz brown sugar (unrefined, Demerara)
- 600 g / 21 oz apples (grated)
- 3 tsp vanilla extract
*If you use simple melted butter instead of brown butter, use 450 g.
For the filling
- 420 g / 14.7 oz apples (cubed)
- 90 g / 3.2 oz brown sugar (unrefined, Demerara)
- 1½ tsp ground cinnamon
For the crumble topping
- 180 g / 6.3 oz wheat flour (all-purpose or plain)
- 60 g / 2.1 oz brown sugar (unrefined, Demerara)
- 60 g / 2.1 oz cold butter (sliced)
- 1½ tsp ground cinnamon
- 30 g / 3 tbsp cold water
Yield: 48 muffins
For the muffin batter
- 720 g / 25.2 oz unsalted butter or 600 g / 21 oz previously browned butter*
- 960 g / 33.6 oz wheat flour (all-purpose or plain)
- 1 tsp salt
- 1 tsp baking soda
- 4 tsp baking powder
- 4 tsp ground cinnamon
- 8 medium eggs (~400 g / 28 oz)
- 960 g / 33.6 oz brown sugar (unrefined, Demerara)
- 800 g / 28 oz apples (grated)
- 4 tsp vanilla extract
*If you use simple melted butter instead of brown butter, use 600 g.
For the filling
- 560 g / 19.6 oz apples (cubed)
- 120 g / 4.2 oz brown sugar (unrefined, Demerara)
- 2 tsp ground cinnamon
For the crumble topping
- 240 g / 8.4 oz wheat flour (all-purpose or plain)
- 80 g / 2.8 oz brown sugar (unrefined, Demerara)
- 80 g / 2.8 oz cold butter (sliced)
- 2 tsp ground cinnamon
- 40 g / 4 tbsp cold water
Directions
1.
Begin by browning the butter following the instructions here. Allow it to cool, making sure it stays liquid and does not solidify. If using previously browned butter, melt it in a saucepan.
2.
Line a muffin pan with paper cups.
Prepare the crumble topping
3.
In a bowl, combine flour, brown sugar, cinnamon, sliced cold butter, and cold water. Rub the mixture between your fingers until crumbs form. Set aside.
Prepare the batter and filling
4.
In a bowl, combine flour, salt, baking soda, baking powder, and ground cinnamon. Mix well and set the mixture aside.
5.
Peel and core the apples. Grate the apples for the batter, then cut the remaining ones into small cubes for the filling.
6.
Mix the cubed apples with brown sugar and ground cinnamon.
7.
Preheat the oven to 220°C / 428°F (without a fan).
8.
In a separate bowl, combine the eggs, brown sugar, grated apples, and vanilla extract. Mix everything well.
9.
Add the cooled brown butter, along with all the brown bits, and mix it in.
10.
Sift in the flour mixture and mix just until combined and no dry flour is visible. Be careful not to overmix.
11.
Distribute half of the batter among the paper muffin cups.
12.
Add some cubed apples to each muffin, concentrating them in the middle.
13.
Cover the apple cubes with the remaining batter and level the tops.
14.
Sprinkle the crumble topping on top.
15.
Bake on the middle rack of the oven at 220°C / 428°F for 8 minutes. Then, without opening the oven, reduce the heat to 180°C / 350°F and bake for 12 more minutes or until the toothpick inserted into the center of the muffin comes out clean.
Extra tips for success
- If the crumbles feel too sticky, you may have added too much water. Add a little extra flour to compensate.
- This recipe also works with simple melted butter, but brown butter deepens the flavor.
- You can grate the apples more or less finely; either way, they will release enough juice and blend into the batter perfectly.
Storage directions
Store in an airtight container at room temperature for up to 5 days.
