Apple Brown Butter Bouchons

Last week I had the pleasure of meeting the Hansen family- founders of Hansen’s Green Bluff Orchard.  They have been growing apples in Green Bluff for over 25 years.
How connected they are to the earth and its cycles, how rooted and grounded their beings are. A life spent outside growing, in this case, amazing apples, seems to grow amazing people too. I was touched by their genuineness, their vibrancy, their wisdom and humility. I left feeling inspired by them and their by their creative expression of life, and have thought much about them this week. One thing they said that that I can’t stop thinking about, is that an important part of the growing cycle includes the long winters rest.
A quick note on the recipe:  These are basically apple muffins that taste like donuts. Think of them as apple donut muffins. They are good with morning coffee or served as dessert. I call them “bouchons” because I used a bouchon mold instead of a muffin tin. Bouchon means “cork” in French- and the molds are more tall and skinny than a muffin tin, cork-shaped.  But a muffin tin will work great too.
The apple muffins are baked in the oven, popped out of the tin, rolled in warm brown butter and sprinkled with sugar and cinnamon. It’s impossible to have just one.

Rod and Derrick Hansen of Hansen’s Green Bluff Orchard
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Apple Bouchons 
by Sylvia Fountaine, Feasting at Home October-1-2013
makes 10-12
1 large apple- diced (honey crisp, empire, pink lady)
1 T butter
1¾ cup Flour
1½ teaspoon Baking Powder
½ teaspoon Salt
½ teaspoon fresh ground Nutmeg
½ teaspoon Cinnamon
⅓ cups Oil
¾ cups Sugar
1 large Egg
¾ cup Milk
Brown Butter topping
¼ cup Butter
⅓ cup White Sugar
1 Tablespoon Cinnamon

1. Heat 1 T butter in a medium skillet and add diced apples. Saute on med heat until tender, about 5 minutes.
2. In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
3. In a separate bowl, combine oil, sugar, egg and milk.
4. Add dry ingredients to wet ingredients and stir only to combine. Fold in apples.
5. Pour into greased Bouchon molds or cupcake or muffin tins.
6. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.
7. For the topping, brown the butter over medium heat in a small pot until golden brown, nutty and fragrant. Combine sugar and cinnamon in bowl.
8.Shake Bouchons or muffins out of the tins while still hot.
9.Dip muffins in brown butter, then into the sugar-cinnamon mix.  Let cool.


Prep time 10 minutes Cook time: 20 minutes  Total time: 30 minutes Yield:8-10

thanks for sharing!
thanks for sharing!


  1. says

    Beautiful post. Glad you were able to take some time to re-find your balance. It’s remarkable how coming back to base and to purity can be so fulfilling. Less expands to more. I also relate to your expression of creating and sharing food. Really beautiful. Thanks! and the apple bouchons look scrumptious!

  2. says

    Such a lovely post. I do feel that way, and I sometimes find it hard to readjust. I think that’s why I bake. It’s satisfying and honest and I made it and other people enjoy it, and it makes me feel good. Bouchons are about the cutest thing, I think. And these look so good!

  3. Anonymous says

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  4. says

    Wow what a truly inspiring post; I am so glad (for more than one reason) that I have found your blog. Your words have solidified a lot of what I have been feeling. Good food and Soul searching is great mix for me; looks like you’ve found yourself a new loyal follower. Have a beautiful day!

  5. says

    Sorry – this is the recipe I was referring to. Please see prior comment on the chocolate bouchons. Would you mind if I rework for allergy-friendly and post the link to the original recipe (you)? Thanks!

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