This post may contain affiliate links. Read my full disclosure policy.

Apple Brown Butter Bouchons (aka Apple Donut Muffins ) are very easy to make and oh so delicious! Baked instead of fried, they are brushed in browned butter and rolled in cinnamon sugar. Simply the Best!
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. #donutmuffins
Here’s a simple, delicious recipe for Apple Brown Butter Bouchons. You may know these as “Donut Muffins” -a cross between a donut and a muffin, they are baked rather than fried, then brushed in brown butter and rolled in cinnamon sugar.

What is a Bouchon?

Bouchon means “cork” in French- and are basically small cork-shaped cakes or muffins.
The Bouchon molds are tall and skinny, basically cork-shaped, hence the name!
But know that a muffin tin will work great in this recipe too.
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. #donutmuffins
Last week I had the pleasure of meeting the Hansen family. They have been growing apples in Green Bluff for over 30 years.  How connected they are to the earth and its cycles, and how rooted and grounded their beings are.
Rod and Derrick Hansen of Hansen's Green Bluff Orchard
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.
Apple Brown Butter Bouchons ( also called " donut muffins ") --these delicious guys are very easy to make and so delicious. Baked instead of fried they are healthier than donuts. www.feastingathome.com #apple
I left feeling inspired by them and their creative expression of life, and have thought much about them this week. Somehow the simple lessons they shared in apple growing, were strangely applicable to life in general.
Apple Brown Butter Bouchons ( also called " donut muffins ") --these delicious guys are very easy to make and so delicious. Baked instead of fried they are healthier than donuts. www.feastingathome.com #apple
How every apple has a variety of different seeds, and each seed will produce a different type of apple tree. Kind of like children. 😉
Apple Brown Butter Bouchons ( also called " donut muffins ") --these delicious guys are very easy to make and so delicious. Baked instead of fried they are healthier than donuts. www.feastingathome.com #apple
But the one thing they said that I couldn’t stop thinking about, is that one of the most important parts of the growing cycle is the long winter’s rest.
Apple Brown Butter Bouchons ( also called " donut muffins ") --these delicious guys are very easy to make and so delicious. Baked instead of fried they are healthier than donuts. www.feastingathome.com #apple
I don’t know about you, but I needed to hear that when I did. Don’t we all need that from time to time?
A period to go inward, and be still, and just listen. To connect with our true essence so that come spring we can emerge refreshed and renewed and more aligned with our true selves, creating a life out of this place?
I know I do.
Apple Brown Butter Bouchons ( also called " donut muffins ") --these delicious guys are very easy to make and so delicious. Baked instead of fried they are healthier than donuts. www.feastingathome.com #apple

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. 😉

Happy baking!

Sylvia

PS. You may also enjoy this recipe for Chocolate Bouchons

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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. #donutmuffins

Apple Brown Butter Bouchons

★★★★★ 4.8 from 5 reviews
Print Recipe

Description

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.

Ingredients

Units Scale
  • 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

Instructions

  1. Heat 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 or brush muffins tops and sides with brown butter, then roll into the sugar-cinnamon mix.
  10. Let cool.

Notes

I use this bouchon mold. 

If using a muffin tin, baking time may change- just ensure a toothpick comes out clean.

Nutrition

  • 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

⭐️ RATE THE RECIPE!

Your feedback is valuable- it helps us fine-tune the recipes and ultimately make them more successful.  Please leave your comments and ratings below, sharing any suggestions or adaptions for other readers. Have questions? We personally respond within 24 hours.  Thanks, this is the BEST way to show your support. 💛

Share this with the world

Pin

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

  2. 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 !

    ★★★★★

    Reply

  3. 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!

    Reply

  5. Definitely a must try! Light, sweet and we love the addition of apple. I used a small muffin tin for baking.

    ★★★★★

    Reply

  6. 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!

    Reply

  8. 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

    ★★★★

    Reply

  9. 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?
    Thanks!

    Reply

    1. 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?

      Reply

  11. I am curious as to the bouchon pan you used, is it silicone or metal? I have considered WS silicone or the Nordicware metal.

    Reply

      1. 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!

        Reply

  12. 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!

    Reply

  17. 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!

    Reply

  18. 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!

    Reply

  19. The trip sounds like a very nice one. A lovely post. Hope SF was nice.
    The apple pictures are beautiful.

    Reply

  21. 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!

    Reply

  22. 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!

    Reply

Originally Posted

Last Updated

Categories

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Learn more
Subscribe
to get recipes via email