Print

Cozy Brown Butter Apple Cider Muffins (Easy Fall Recipe)

brown butter apple cider muffins - featured image
Print Recipe

These brown butter apple cider muffins have all the flavor of orchard donuts—tangy cider, warm spices, and a cinnamon-sugar coating—but come together in a single bowl with zero frying involved. They’re the perfect easy fall recipe for cozy mornings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, for browning
  • 1 cup apple cider, reduced to 1/4 cup
  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • For the cinnamon-sugar coating:
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) melted butter

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about 1/4 cup (12-15 minutes). Set aside to cool.
  2. Brown the butter: Cut 1 cup of butter into pieces and add to a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a deep amber color with brown specks (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick spray.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  5. Mix wet ingredients: In a medium bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in buttermilk, vanilla extract, and cooled reduced cider until smooth and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until flour disappears. Batter will be thick and slightly lumpy.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Bake: Place muffin tin in center of oven and bake for 16-18 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Rotate pan halfway through if needed.
  9. Cool and coat: Let muffins cool in pan for 5 minutes. While warm, transfer to a cooling rack. Melt 1/4 cup butter in a small bowl. In a separate shallow bowl, mix 1/2 cup sugar with 1 tablespoon cinnamon. Brush each warm muffin with melted butter, then roll in cinnamon sugar until fully coated.
  10. Serve or store: Let coated muffins cool completely on rack before storing. Enjoy warm or at room temperature.

Notes

Don’t rush the brown butter; use medium heat and a light-colored pan. Room temperature ingredients are crucial to prevent seizing. Do not overmix the batter. The cinnamon-sugar coating sticks best when muffins are warm but not hot. For storage, keep in an airtight container at room temperature for up to 3 days. Freeze without coating for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/cozy-brown-butter-apple-cider-muffins-easy-fall-recipe/