Browned Butter Apple Muffins

Browned Butter Apple Muffins

Prep time: 20 min
Cook time: 25 - 30 min
makes 16-18 muffins

For Crumble Topping

  • 1 cup Gluten Free Flour (I used Bobs red mills 1 to 1)
  • 1/2 cup packed dark brown sugar
  • 1/3 cup Gluten free old fashion oats (I used Bob's red mills old fashion rolled oats)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick (4 ounces) melted unsalted butter

For Batter

  • 1 stick (4 ounces) unsalted butter
  • 1 cup packed dark brown sugar
  • 2 eggs
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla bean paste
  • 1 3/4 cup Gluten Free Flour (I used Bob’s red mills 1 to 1)
  • 1 teaspoon baking soda
  • 1/4 teaspoon powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 teaspoons Gluten Free flour (for apples)
  • 2 cups small peeled and diced apples (golden delicious, about 2 apples)

Directions:

Preheat oven to 350F. Line muffin tins with liners.

Crumble;

  • melt butter in a microwave safe bowl
  • in a medium bowl, mix together gluten free flour, gluten free oats, brown sugar, cinnamon and salt.
  • add butter to bowl and use a fork to fully incorporate butter into dry mixture. Set aside.

Batter;

  • in a small pan over medium low heat add butter, and melt.
    • whisk continuously until the butter has browned. This can happen quickly
    • once butter has browned, immediately transfer to a large bowl and let cool for 5 minutes.
  • add brown sugar to the large bowl with butter and whisk until fully incorporated
  • add in eggs to large bowl and whisk until fully combined. Work quick here if the butter is still warm and we don’t want to cook the eggs)
  • whisk in applesauce, buttermilk, and vanilla. Set aside.
  • wash, peel, and dice up apples into small chunks
  • in a medium bowl add together 1 3/4 cup of gluten free flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt
  • slowly add dry ingredients into wet. Don’t over mix.
  • toss apples with 2 teaspoons in gluten free flour. fold into batter
  • fill each muffin tin with batter about 2/3 of the way full
  • top each muffin with crumble mixture
  • bake muffins for 25-30 minutes or until muffins are puffed golden, and a toothpick or wooden skewer comes out clean. ( a few crumbs are okay!)
  • let muffins cook in pan for 5 minutes.
if wrapped well muffins will last at room temperature for 3 days, in the refrigerator for 5 days or you can freeze them!