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Home » Baked Goods » Apple Brown Butter Bouchons

October 11, 2013 Baked Goods

Apple Brown Butter Bouchons

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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
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.
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
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
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.

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

Rod and Derrick Hansen of Hansen’s Green Bluff Orchard
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
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
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
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
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Apple Brown Butter Bouchons

★★★★

4 from 1 reviews

Apple Bouchons- delicious “donut muffins”!

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8-10 1x
  • Category: dessert
  • Cuisine: French
Scale

Ingredients

  • 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

Instructions

  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.

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Comments

  1. Marie Siegfried says

    September 07, 2019 at 10:18 am

    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
  2. Julie says

    December 06, 2016 at 9:28 am

    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
    • Sylvia Fountaine says

      December 06, 2016 at 4:08 pm

      I think it sounds great! Yes, perhaps a bit more sugar?

      Reply
  3. MelissaDeufel says

    November 06, 2016 at 10:47 am

    Will these freeze well??

    Reply
    • Sylvia Fountaine says

      November 07, 2016 at 2:44 pm

      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
  4. Cheer says

    February 22, 2016 at 9:03 am

    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
    • Sylvia Fountaine says

      February 22, 2016 at 3:09 pm

      I have both kinds…I think I used metal for this though.

      Reply
      • Cheer says

        February 23, 2016 at 4:41 am

        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
  5. mamamiaallergia.com says

    October 21, 2013 at 10:05 pm

    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
    • Sylvia Fountaine says

      October 22, 2013 at 12:31 am

      Please feel free to use!

      Reply
  6. Shikha Kaiwar says

    October 16, 2013 at 9:06 pm

    These are great. I’m glad that you visited San Francisco, as its where I live and I love it!!

    Reply
  7. Unknown says

    October 16, 2013 at 5:05 pm

    I love this so much.

    Reply
  8. Allie says

    October 14, 2013 at 4:12 pm

    Great photos! Cannot wait to try this 🙂

    Reply
  9. Sarah | The Sugar Hit says

    October 14, 2013 at 5:41 am

    These little bouchons look absolutely gorgeous – wonderful photos.

    Reply
  10. Angela Marie says

    October 14, 2013 at 12:01 am

    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
  11. Anonymous says

    October 13, 2013 at 4:21 pm

    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
  12. Asha Shivakumar says

    October 12, 2013 at 6:50 pm

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

    Reply
    • Sylvia Fountaine says

      October 14, 2013 at 12:32 am

      Thanks Asha, SF was totally inspiring and full of amazing food!!

      Reply
  13. Tartlet Sweets says

    October 12, 2013 at 3:10 pm

    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
    • Sylvia Fountaine says

      October 14, 2013 at 12:35 am

      I’ve been enjoying your posts as well!

      Reply
  14. Katrina @ Warm Vanilla Sugar says

    October 12, 2013 at 11:33 am

    These sound fabulous!!

    Reply
  15. Gail Watson says

    October 11, 2013 at 6:10 pm

    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
    • Sylvia Fountaine says

      October 14, 2013 at 12:33 am

      Thanks Gail!

      Reply
  16. Katie @ Produce On Parade says

    October 11, 2013 at 5:18 pm

    Wow, Sylvia! These photos are amazing! Such beautiful apples. Yum!

    Reply

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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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