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What is a Bouchon?
Anyways… moving into the colder months, I hope you find a time of rest and stillness.
Enjoy the Apple Bouchons. They are very easy to make. If you like the “cork” shape of these – get a bouchon mold and play around with it! So much fun!
After they are baked in the oven, pop them out of the mold, roll them in warm browned butter and sprinkle with cinnamon sugar. Such a special treat.
It’s seriously impossible to have just one. 😉
PS. You may also enjoy this recipe for Chocolate Bouchons
Apple Brown Butter Bouchons
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8-10 1x
- Category: dessert
- Method: baked
- Cuisine: French
- Diet: Vegetarian
Apple Brown Butter Bouchons (aka Donut Muffins! ) are very easy to make and oh so delicious! Baked instead of fried, they are rolled in browned butter and sprinkled with cinnamon sugar.
- 1 large apple- diced small (honey crisp, empire, pink lady)
- 1 tablespoon butter
- 1 3/4 cups Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon fresh ground Nutmeg
- 1/2 teaspoon Cinnamon
- 1/3 cup olive oil (light is best)
- 3/4 cup sugar
- 1 large Egg
- 3/4 cup Milk (or nut milk)
Brown Butter topping
- 1/4 cup Butter
- 1/3 cup White Sugar
- 1 Tablespoon Cinnamon
- Heat 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 or brush muffins tops and sides with brown butter, then roll into the sugar-cinnamon mix.
- Let cool.
I use this bouchon mold.
If using a muffin tin, baking time may change- just ensure a toothpick comes out clean.
- Serving Size: 1 muffin
- Calories: 308
- Sugar: 25 g
- Sodium: 134.2 mg
- Fat: 14 g
- Saturated Fat: 4.9 g
- Carbohydrates: 43.9 g
- Fiber: 1.7 g
- Protein: 3.7 g
- Cholesterol: 34.2 mg
Keywords: apple donuts, donut muffins, bouchons, bouchon recipe, apple bourbons, don't muffin recipe
These are so delicious! Perfect for apple season. I’m adding some cardamom too this time.
So glad you enjoyed these Nikki! Love the idea of cardamom!
Oh my goodness where do I start … the flavour of a donut in a muffin … genius ! Made a batch yesterday and they were all eaten within the day … easy recipe to follow and turned out exactly as I’d hoped using a muffin tray … thank you !
Thanks so much Maria- glad you enjoyed!
You are right….you can’t stop eating just one. Very easy and quick dessert and with the addition of apple stay moist the next day. Can’t wait to enjoy one with my morning coffee!
Glad yo uliked it Lois!
wow i love it.
Definitely a must try! Light, sweet and we love the addition of apple. I used a small muffin tin for baking.
The only Baba Recipe i found on the internet! Made them in a large muffin metal mold and they turned out looking and tasting close enough to the ones at Second Up so my daughter to loves them!
Hi Sylvia, I am wondering what “1 T butter” stands for. Im not familiar with that measurement. Thank you.
Tablespoon! I updated the recipe! Let me know how you liked these… curious!
I am rating this recipe 4 stars for ease of completion and taste but there have been issues with baking times. I used small size silicone 8 hole baba pans and was able to get 12 bouchon. However the first time after removing the cakes after 20 minutes they were not fully baked. The second time I baked the batch of 12 for 30 minutes which seemed to be fine. Wondering if the silicone pans we’re what required the longer cooking time. Stove temperature did not seem to be the issue
I’m wondering if these could be adapted to use fresh cranberries in place of, or in addition to, the apples. Would I need to add more sugar to the muffin recipe?
I think it sounds great! Yes, perhaps a bit more sugar?
Will these freeze well??
That is a great question Melissa, and I have no idea! Never tried freezing them. Im sorry…no help at all!. If you do try, would you let me know what you think?
I am curious as to the bouchon pan you used, is it silicone or metal? I have considered WS silicone or the Nordicware metal.
I have both kinds…I think I used metal for this though.
Thank you! I generally am not a big fan of baking in silicone so i need to purchase the actual bouchone baking pan, I do have a nice popover pan but I like that the bouchon pan doesn’t have a bit of tapering which makes these muffins so beautiful!
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!
Please feel free to use!
These are great. I’m glad that you visited San Francisco, as its where I live and I love it!!
I love this so much.
Great photos! Cannot wait to try this 🙂
These little bouchons look absolutely gorgeous – wonderful photos.
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!
Hi! I highly recommend you to check out askmonicaberg.com it’s a truly remarkable woman and believe me, it will help you connect to your soul!
The trip sounds like a very nice one. A lovely post. Hope SF was nice.
The apple pictures are beautiful.
Thanks Asha, SF was totally inspiring and full of amazing food!!
These sound fabulous!!
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!
I’ve been enjoying your posts as well!
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!
Wow, Sylvia! These photos are amazing! Such beautiful apples. Yum!