Brown Butter Apple Muffins with Sage
These Brown Butter Apple Muffins with Sage represent the perfect harmony between sweet and savory, with chunks of tender apples nestled in a moist, buttery crumb. The sage adds an unexpected herbal note that complements the caramelized notes of the brown butter, creating a sophisticated twist on a beloved classic.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 245 kcal
12-cup Muffin Tin
Light-colored saucepan
Heat-proof bowl
Whisk
Rubber Spatula
Wire Cooling Rack
For the brown butter
- 10 tablespoons unsalted butter European-style preferred (140g)
- 4 sage leaves finely chopped
For the muffin batter
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup granulated sugar (150g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2/3 cup whole milk (160ml)
- 2 Honeycrisp apples medium-sized, peeled and cut into ¼-inch cubes (about 2 cups when diced)
- 1 tablespoon fresh sage finely chopped
For the topping
- 3 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
- small sage leaves for garnish (optional)
In a light-colored saucepan, melt the butter over medium heat. Add the 4 chopped sage leaves once the butter is melted. Watch closely as the butter foams and the color changes from yellow to golden to amber (about 5-7 minutes). Remove from heat when you smell a nutty aroma and see amber color. Pour into a heat-proof bowl, making sure to scrape all the brown bits. Let cool for 10 minutes.
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. Position your rack in the middle of the oven.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, whisk the cooled brown butter with sugar until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract, then add milk and mix until smooth.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined. The batter will look lumpy with a few flour streaks—that's perfect!
Add the diced apples and remaining tablespoon of chopped fresh sage to the batter. Fold gently to distribute evenly.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Mix the turbinado sugar and cinnamon for the topping, then sprinkle generously over each muffin. If using, place a small sage leaf on top of each.
Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for the most even browning.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve slightly warm for the best flavor profile.
Substitution options:
- Flour: Use 1:1 gluten-free flour blend for a gluten-free version
- Sugar: Coconut sugar works beautifully for a less refined option
- Milk: Oat milk creates equally moist muffins with a slightly nuttier flavor
- Apples: Granny Smith provides more tartness, while Gala offers a sweeter profile
Storing Tips:
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigeration: Store in a sealed container for up to 5 days. Warm before serving
- Freezing: Wrap individually and freeze for up to 3 months
Common Mistakes to Avoid: Don't rush the brown butter process, avoid overmixing the batter, and make sure to chop apples into small, uniform pieces.
Calories: 245kcalCarbohydrates: 33gProtein: 3.5gFat: 11gSaturated Fat: 6.5gSodium: 185mgFiber: 1.5gSugar: 17g
Keyword Apple Muffins, Brown Butter, Sage, Breakfast Muffins, Baking