Apple Butter Muffins -

Apple Butter Muffins

Deliciously warm and tender apple butter muffins perfect for fall, with a hint of spice and adaptable for dietary needs.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour For gluten-free, substitute with a 1:1 baking blend.
¾ cup brown sugar, packed Adds moisture and depth with a hint of molasses.
1 tsp baking soda Helps the muffins rise into those perfect domes.
½ tsp salt Balances out the sweetness.
1 tsp ground cinnamon Essential spice for that apple-pie vibe.
½ tsp ground nutmeg Optional but recommended for warmth.

Wet Ingredients

½ cup apple butter Adds intense apple flavor.
⅓ cup neutral oil Keeps things moist without overpowering flavor.
½ cup unsweetened applesauce Adds extra moisture.
2 large eggs Room temperature is best.
1 tsp vanilla extract Rounds out the flavor.

Optional Toppings

Cinnamon sugar for sprinkling Adds a sweet crunch on top.
Streusel crumble Optional; see Tips & Tricks section.

Method

Preparation

Preheat oven to 425°F (220°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
Add apple butter, oil, applesauce, eggs, and vanilla. Stir until just combined; do not overmix.
Divide batter evenly among muffin cups (fill about ¾ full).
Let the filled muffin pan rest at room temperature for 15–20 minutes.

Baking

Bake at 425°F for 5 minutes, then reduce oven to 350°F (175°C) and bake for another 13–15 minutes.
Cool in pan for 5 minutes, then transfer to wire rack.

Notes

Muffins taste even better the next day. Store in an airtight container for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to 2 months. Room temperature eggs yield better results.