Apple Butter Muffins

Teresa Ambra

Indulge yourself with these rich, decadent Apple Butter Muffins that taste like eating a combination of "Cinnamon Toast Crunch and Apple Pie!" They'll satisfy every sweet tooth craving and are perfect for any weekend, company or holiday breakfast or brunch. Apple Butter and the delicious streusel topping make these a cut above regular Apple Muffins. Everyone will enjoy them.

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Prep Time 35

Cook Time 15

Total Time 50

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 279 kcal

Equipment

1 12-tin regular sized muffin pan
1 large mixing bowl
1 medium mixing bowl
1 whisk
1 wooden spoon
1 nut chopper if nuts are not previously chopped
measuring cups
measuring spoons
1 wire cooling rack
1 small bowl

Ingredients

MUFFINS:

1 3/4 cup unbleached all-purpose flour (bleached flour toughens baked goods)
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. ground ginger
1 large egg slightly beaten
3/4 cup half-and-half or whole milk
1/4 cup canola oil or avocado oil
1/2 cup thick Apple Butter

STREUSEL TOPPING:

1 cup chopped pecans (measure after chopping)
6 tbsp. granulated sugar

Instructions

MUFFINS:

Preheat oven to 400º.
Grease 12 regular-size muffin tins and set aside.
In a medium mixing bowl, combine flour, granulated sugar, baking powder, cinnamon, salt, nutmeg, allspice and ginger.
In a separate mixing bowl, combine egg, half and half and oil.
Add wet ingredients to dry ingredients and mix just until moistened.
Do not overmix!
Spoon a rounded tablespoon of batter into each muffin cup.
Top each muffin cup with a rounded teaspoon of thick apple butter.
Use a knife or spoon to get the apple butter in the center of each muffin so the apple butter doesn’t touch the sides of the muffin tin.
Spoon another rounded tablespoon of batter on top of apple butter until each tin is about 2/3 full.
Combine topping ingredients; sprinkle evenly over top of each muffin.
Bake muffins at 400º for approximately 15-18 minutes, or until a toothpick inserted in center comes out clean.
Cool in baking tin for 10 minutes before removing to wire rack to cool completely.

STREUSEL TOPPING:

Combine ingredients in small bowl.
Spread one to two tablespoonfuls of streusel topping evenly over top of each muffin.
Follow directions for baking as directed above.

Notes

NOTE: The original pictures for these muffins showed muffins that hardly raised and had almost flat tops. I increased the muffins from 1/3 cup sugar to ½ cup and doubled the ingredients for the topping. This is a personal preference issue. But my muffins came out with gorgeous tops instead of flat tops.

NOTE: I made two batches of this recipe. And although I tried to measure everything carefully so the batter would be exactly the same, the first batch was soupier in texture while the second batch was thicker. I attribute that to it the second batter sitting out for about 20 minutes while I finished the first batch of muffins. Even still, the “soupier” muffins and the “thicker” muffins both had fantastic muffin tops and baked up perfectly.

NOTE: Kroger has their own private brand of apple butter which is the thickest I have ever seen. It is perfect for this recipe.

NOTE: I baked my muffins for 18 minutes.

NOTE: I did not use paper liners for this recipe.

Recipe adapted from Taste of Home.

Nutrition

Calories: 279kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 21mgSodium: 144mgPotassium: 96mgFiber: 2gSugar: 21gVitamin A: 85IUVitamin C: 0.3mgCalcium: 80mgIron: 1mg

Keyword apple butter, apple pie, breakfast, brunch, muffins, pecans

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