Apple Butter Muffins
User Reviews
4.6
Apple Butter Muffins
Description
Apple Butter Muffins offer a soft, moist interior enriched by apple butter inserted in the middle before baking, delivering an extra layer of apple flavor. The muffin batter includes cinnamon, baking powder, and soda for a well-risen structure and subtle spice. On top, a streusel of flour, cinnamon, brown sugar, walnuts, and butter adds a crunchy, nutty crust that contrasts with the muffin’s tender crumb. After baking, a glaze made by mixing powdered sugar with apple cider or cream is drizzled, which adds a mild, tangy sweetness that complements the spices and nuts.
The muffins are baked in jumbo tins; the method spreads the muffin batter below and above the apple butter dollop, encasing it with streusel topping. The recipe’s steps caution against overmixing, ensuring moist texture without toughness. These muffins work well fresh and can be enjoyed as a warming breakfast or a cozy treat with tea or coffee.
To store, muffins can be wrapped individually and frozen for up to six weeks, making them convenient for make-ahead and quick reheating. Baking time adjustment is suggested for different muffin sizes.
Ingredients
- 2 cups all-purpose flour 260 grams
- 1/2 cup granulated sugar 100 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon cinnamon 2 grams
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk 6 ounces
- 1/2 cup vegetable oil 4 ounces
- 1/3 cup apple butter
Streusel:
- 1/2 cup all-purpose flour 65 grams
- 1 teaspoon cinnamon 2 grams
- 1/2 cup brown sugar 105 grams
- 1/2 cup walnuts finely chopped
- 4 tablespoons butter softened, salted
Glaze:
- 1/2 cup powdered sugar
- 2-4 tablespoons apple cider (or heavy cream)
Instructions
- In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the egg, milk, and oil. Add the dry ingredients and stir into the wet ingredients, just until combined. Do not overmix! 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 large egg, 3/4 cup milk, 1/2 cup vegetable oil
- For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in. 1/2 cup all-purpose flour, 1 teaspoon cinnamon, 1/2 cup brown sugar, 1/2 cup walnuts, 4 tablespoons salted butter
- Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins. 1/3 cup apple butter
- Bake at 425º Fahrenheit for 5 minutes, then reduce the oven temperature to 375º Fahrenheit and cook for an additional 13-15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins. 1/2 cup powdered sugar, 2-4 tablespoons apple cider
- Store in an airtight container at room temperature.
Notes
- Calories are approximate, based on six jumbo muffins with one muffin per serving.
- Reduce baking time when using standard muffin tins instead of jumbo.
- Leftover muffins freeze well when wrapped individually and can be thawed at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 95g | 32% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 296mg | 12% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 330IU | 7% |
| Calcium | 168mg | 17% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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