Delicious Apple Muffins with Maple Glaze

Hey ya’ll! It is officially fall around here. Let the apple picking and pumpkin carving begin.

Today, I’m going to share with you a dear friends family recipe for these Apple Muffins with a Brown Butter Maple Glaze. Originally meant to be made as a bundt cake, we modified it so it could be made into little bite size muffins.

It took us around 2 hours, from start to finish, to make these little delights. The recipe yielded approximatly 20-25 cakes. I may have lost count after a few were sampled. One must taste as they bake {…that may have been something I heard off the Great British Bake Show… or something I just made up!}

Lets get started!

The Apple Muffins

First, preheat the oven to 325ºF. Next, prep the muffin trays with a little butter and flour. This is an excellent way to make the cups non-stick.

Start chopping up the apples into small chunks, about the size of almonds. As you chop, lightly coat in lemon juice. This prevents the apple pieces from turning brown.

Next, beat the eggs until creamy and slightly frothy. Simply use a bowl and a fork, and a little forearm strength! Once frothy, whisk in oil, sugar, lemon extract, and vanilla extract. Then, lightly sift in the flour, salt, baking powder and baking soda.

Fold in these ingredients to prevent gluten production and to ensure a delicate texture. Lastly, fold in the apples, coconut and pecans. Try not to over mix, just enough to combine. The batter consistency should be relatively thick, don’t panic!

Using a measuring scoop, evenly disperse batter into the muffin tray. Into the over for approximatly 20-25 minutes {depending on your oven.}

Once they are finished and ready to come out of the oven, let them cool. Before removing, run a knife around the rim of the tray to make sure they come out intact. Place on a cooling rack and let stand.

Making the Glaze

To make the glaze, first start browning the butter. To do this, you heat the butter in a small pan over medium-high heat until melted. Continue to cook, stirring the butter constantly until butter is dark golden brown and has nutty aroma.

The heated butter with go through 4 stages: it will melt, then it will begin to froth, then the bubbles with dissipate, then it begins to froth again, which is when the browning begins and is the most important part to watch. During the second bubbling begins, as you stir, the foam will begin to have a brown tint. It is done when it is fragrant a mild brown color.

At this point, transfer the butter into a heatproof bowl to cool while you reduce the maple syrup.

To reduce the maple syrup, place in a small saucepan over medium heat. Simmer, stirring every once in a while to prevent the sugars from burning onto the bottom of the pan. The syrup should thicken and become very viscous. To check if the reduction is done, you can dip a spoon into the reduction and it will adhere to the spoon. Run your finger down the center of the spoon. It should leave a clean strip. This will let you know it has been reduced enough.

In a medium bowl, sift together confectioner’s sugar and salt. Add in browned butter, maple syrup reduction, maple extract, lemon juice, and 3 tablespoons heavy cream, stirring to combine. Continue adding teaspoons of heavy cream until glaze reaches desired texture. It should run off your utensil easily.

Drizzle the Maple Brown Butter Glaze for the perfect amount of sweet! If you serve them hot, pair them with a little cinnamon or vanilla ice cream. You won’t be sorry you did!

Apple Muffins with Maple Glaze

SERVINGS: 20 muffins

PREP TIME: 60 mins

TOTAL TIME: 120 mins

It’s fall ya’ll. Nothing says fall like these Apple Muffins drizzles in Brown Butter Maple Glaze. Treat your friends and family to something warm and sweet!

Ingredients:

Apple Muffins:

4 granny smith apples
Juice of 1 lemon
2 eggs
1 cup vegetable oil
1 ¾ cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 ½ cups all-purpose flour
1 teaspoon table salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup angel flake coconut
1 cup pecans, chopped

Brown Butter Maple Glaze:

4 cups Distilled Water
5 tablespoons unsalted butter
½ cup pure maple syrup
1 cup confectioner’s sugar
Pinch of table salt
½ teaspoon maple extract
1 teaspoon lemon juice
3-5 tablespoons heavy cream

Directions:

Apple Muffins:

Preheat oven to 325˚. Butter and flour the insides of a pan of cupcake tins.
Peel and chop apples into almond sized chunks. Mix apples and the juice of a lemon to prevent future browning.
Beat eggs until creamy and slightly frothy.
Whisk in oil, sugar, lemon extract, and vanilla extract. Sift in the flour, salt, baking powder and baking soda; folding these ingredients in to prevent gluten production ensuring a delicate texture.
Fold in the apples, coconut, and pecans, mixing as little as possible, just until combined.
Using a ⅓ cup scoop, fill each well of your cupcake tin until almost all the way full.
Bake for 20-25 minutes {They will be done when the tops are browned and when pressed with a finger, the cake springs back, not holding the indentation.}
Allow cakes to cool at least 5 minutes before removing.
Placing them on a rack to cool.

Brown Butter and Maple Glaze:

Heat butter in a small pan over medium-high heat until melted. Stirring the butter constantly until butter is dark golden brown and has nutty aroma.
The butter with go through 4 stages: it will melt, then it will begin to froth, then the bubbles with dissipate, then it begins to froth again.
During the second bubbling begins, as you stir, the foam will begin to have a brown tint this is when it’s done.
Transfer the butter into a heatproof bowl to cool while you reduce the maple syrup.
In a small pan simmer maple syrup, stirring every once in a while to prevent the from burning. It will be done when it holds its shape.
In a medium bowl, sift together confectioner’s sugar and salt.
Pour in browned butter, maple syrup reduction, maple extract, lemon juice, and 3 tablespoons heavy cream, stirring to combine. Continue adding teaspoons of heavy cream until glaze reaches desired texture.

Notes: