Why You’ll Love This Recipe
These Apple Butter Muffins combine the smooth, spiced sweetness of apple butter with the comfort of a homemade muffin. The apple butter brings a depth of flavor that’s hard to beat, while the cinnamon and nutmeg add a touch of warmth. Whether you’re enjoying them with your morning coffee or as an afternoon snack, these muffins will quickly become a fall favorite. Plus, they’re easy to make and perfect for meal prepping!
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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2 large eggs
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1 cup apple butter
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1/2 cup milk
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1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the apple butter, milk, and vanilla extract until fully combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
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Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
This recipe makes about 12 muffins.
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Prep time: 10 minutes
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Cook time: 18-22 minutes
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Total time: 30-35 minutes
Variations
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Add-ins: Add chopped apples, nuts, or raisins for extra texture and flavor.
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Glaze: Drizzle a simple glaze made of powdered sugar and milk over the muffins for added sweetness.
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Spices: Experiment with adding ginger or allspice to complement the cinnamon and nutmeg.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months. To reheat, simply microwave for about 20-30 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
1. Can I use store-bought apple butter for this recipe?
Yes, you can absolutely use store-bought apple butter. It will still give you the rich, spiced flavor needed for these muffins.
2. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they are done baking.
3. Can I make these muffins ahead of time?
Yes, these muffins can be made ahead of time and stored in an airtight container for a few days, or you can freeze them for longer storage.
4. Can I substitute the butter with oil?
Yes, you can substitute the butter with vegetable oil, but the texture and flavor might be slightly different.
5. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.
6. Can I make these muffins vegan?
To make these muffins vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a dairy-free butter substitute and non-dairy milk.
7. How do I prevent my muffins from becoming dry?
Be careful not to overmix the batter, as this can lead to dense, dry muffins. Mix until just combined.
8. Can I add other fruits to the muffin batter?
Yes! Chopped apples or pears would be a great addition to this recipe. Just make sure to fold them in gently.
9. Why are my muffins sinking in the middle?
This could be due to overmixing the batter, which causes too much air to be incorporated. Also, ensure you’re using fresh baking powder and baking soda.
10. Can I make mini muffins instead of regular-sized ones?
Yes, you can! Just reduce the baking time to about 12-15 minutes.
Conclusion
Apple Butter Muffins are a comforting and flavorful treat perfect for fall or any time of the year. They’re easy to make, versatile, and delicious, making them a great addition to your baking repertoire. Whether enjoyed fresh out of the oven or reheated later, these muffins are sure to satisfy your cravings for something sweet and spiced.
Apple Butter Muffins
Delicious and moist Apple Butter Muffins that bring the warmth of cinnamon and apple flavors together in a perfect breakfast treat. Made with wholesome ingredients like apple butter, cinnamon, and a touch of nutmeg, these muffins are a comforting way to start your day.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 large egg
- ½ cup apple butter
- ½ cup brown sugar (packed)
- ⅓ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- Optional: Chopped apples or walnuts for added texture
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the egg, apple butter, brown sugar, vegetable oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing.
- Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can add chopped apples or walnuts to the batter for an extra crunch and flavor.
- For extra sweetness, drizzle a little apple butter on top after baking.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
