Here’s a simple delicious recipe for Apple Brown Butter Bouchons. You may know them as ” Donut Muffins “, a cross between a donut and muffin, and baked rather than fried. They come together quickly and easily.
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.
Rod and Derrick Hansen of Hansen’s Green Bluff Orchard
Apple Bouchons- delicious “donut muffins”!
- Heat 1 T butter in a medium skillet and add diced apples. Saute on med heat until tender, about 5 minutes.
- In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
- In a separate bowl, combine oil, sugar, egg and milk.
- Add dry ingredients to wet ingredients and stir only to combine. Fold in apples.
- Pour into greased Bouchon molds or cupcake or muffin tins.
- Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.
- 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.
- Shake Bouchons or muffins out of the tins while still hot.
- Dip muffins in brown butter, then into the sugar–cinnamon mix. Let cool.