Apple Butter Muffins

These muffins are soft, sweet, and ready in under 30 minutes.

introduction

This recipe makes apple butter muffins that taste like fall. You use apple butter for strong apple flavor and simple pantry items for the rest. If you want another easy treat, try the no-bake peanut butter cookies recipe for a quick snack.

why make this recipe

Make these muffins when you want a fast breakfast or a quick snack. They need no special tools. The batter mixes in two bowls. The muffins stay moist because of the apple butter and oil.

how to make Apple Butter Muffins

Follow the simple steps below. Read all steps first, then start.

Ingredients :

• 1 cup apple butter
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk (or dairy-free alternative)

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the apple butter, sugar, eggs, and oil until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and stir until just combined.
5. Fill the muffin cups about two-thirds full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy!

how to serve Apple Butter Muffins

Serve warm or at room temperature. They go well with coffee, tea, or a glass of milk. Add a little butter or cream cheese on top if you like.

how to store Apple Butter Muffins

Cool the muffins completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temperature or warm in the oven.

tips to make Apple Butter Muffins

• Do not overmix the batter. Stir until just combined for soft muffins.
• Use room temperature eggs for a smoother mix.
• Measure flour by spooning it into the cup and leveling it off.
• Test one muffin with a toothpick to avoid overbaking.

variation (if any)

• Add 1/2 cup chopped nuts or raisins for texture.
• Stir in 1/4 cup oats for a heartier muffin.
• Top with a crumble of brown sugar and butter before baking for a crisp top.

FAQs

Q: Can I use homemade apple butter?
A: Yes. Homemade apple butter works well and gives more flavor.

Q: Can I make these dairy-free?
A: Yes. Use plant milk and they stay dairy-free.

Q: How do I know the muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with few crumbs, they are done.

Q: Can I use less sugar?
A: Yes. You can reduce sugar to 1/3 cup for a less sweet muffin.

Q: Can I double the recipe?
A: Yes. Double and bake in two muffin tins or in batches.

Apple Butter Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft and sweet apple butter muffins perfect for a fast breakfast or snack.

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Ingredients

Scale 1x2x3x

• 1 cup apple butter
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk (or dairy-free alternative)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the apple butter, sugar, eggs, and oil until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and stir until just combined.
5. Fill the muffin cups about two-thirds full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

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Notes

For a crispy top, top with a crumble of brown sugar and butter before baking.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg