Friday, October 18, 2013

Apple Cinnamon Bouchons

Fall is in the air and the apples are heavy on the tree.  For our family, that means all kinds of wonderful apple delicacies.

This morning, the children where behaving as though their throats had been cut, so I set about making Bouchons for their breakfast.  Bouchons are nothing more than oddly shaped quick breads that can be baked in muffin pans quite nicely.  Bouchons are small in diameter and rather tall, requiring a special baking pan.  Not owning a bouchon mold, I just put my batter into a humble muffin tin and call it good.

This recipe just screams fall.  With apples, nutmeg and cinnamon how could you possibly go wrong?

Apple Cinnamon Bouchons
1 T butter, melted
1 large apple, diced
1 3/4 C flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. fresh ground nutmeg (can use powdered)
1/2 tsp. cinnamon
1/2 C oil
3/4 C sugar
1 large egg
3/4 C milk

1/4 C butter
1/3 C sugar
1 T cinnamon

Melt the butter in a medium skillet and add the diced apples.  Saute on medium heat until tender, about 5 minutes.

In a medium bowl, combine the oil, sugar, egg and milk stir until well blended.  Add the flour, baking powder, salt, nutmeg and cinnamon and stir only to combine.  Fold in the apples.

Pour into greased and floured bouchon molds (or muffin tins - I use papers with mine).  Bake at 350° for 15 to 20 minutes or until a toothpick comes out clean.

For the topping:
Brown the butter over medium heat in a small saucepan until golden brown and fragrant. Combine the sugar and cinnamon in a separate bowl.

Remove the bouchons (muffins) from the pan while still hot.  Dip the top of the bouchon (muffin) in the butter, then into the sugar-cinnamon mixture.  Serve warm.

Sauteing the apples in butter

Stirring until just combined
Prepared muffin tin
Dipping the tops - Yum!

Enjoy and have a wonderful autumn!


  1. Looks really good!


  2. I just have to try these! Thank you. =)

  3. I commented about these on Miss Serenity's deer post....(him - hmmmm!) ....we had them with breakfast this morning. Scrumptious! I did have to bake mine for about an extra 10 minutes. I thought 325 was a little low for these and most box muffins bake at about 375. That said I know Enola bakes in a wood fired oven and my final product would be iffy if I were doing that! Any of you who decide to try these are in for a real treat!


  4. I'm making these tomorrow! They look yummy AND I just got apples today so I'm ready. Actually I'm ready for them right this minute, but it's going on 10pm and I just finished cleaning up the dishes so tomorrow it is.

  5. These look great - and the picture at the end is absolutately beautiful. I'm going to make these soon.
    Thank you for sharing - I really enjoy your blog.


  6. I enjoy this blog.