If you’ve never experienced the magic of Apple Butter Muffins, let me introduce you to your next obsession. Imagine a gloriously tender crumb, warm cinnamon spices mingling with sweet apple butter, and the sort of cozy kitchen aroma that immediately signals comfort food at its best. These muffins capture autumn in every bite, but they’re just as delightful any morning of the year. Whether you’re looking for an easy breakfast treat, a sweet snack for the afternoon, or a charming addition to a brunch spread, Apple Butter Muffins are the answer you didn’t know you were missing.

Apple Butter Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Apple Butter Muffins is how simple yet purposeful each ingredient is. Every component brings its own magic—think moisture from the apple butter, aromatic spices for warmth, and a touch of brown sugar for that caramel-like richness. Don’t skip or skimp; each one adds up to create a muffin that’s so much more than the sum of its parts.

All-purpose flour: The reliable backbone for structure and light crumb.
Baking powder: Helps these muffins rise tall and fluffy.
Baking soda: Works with the apple butter’s acidity to add extra lift.
Salt: Essential for balancing sweetness and enhancing flavor depth.
Ground cinnamon: The classic spice pairing with apples for that unmistakable warmth.
Ground nutmeg: Just a hint brings complexity and a lovely autumnal aroma.
Packed light brown sugar: Adds sweetness and a deep, molasses-y flavor you’ll notice in every bite.
Large eggs: They bind the batter and contribute to the muffins’ fluffy texture.
Vegetable oil: Keeps the crumb incredibly moist and soft instead of heavy or greasy.
Apple butter: The star ingredient, infusing the whole batch with concentrated apple flavor and luscious texture.
Vanilla extract: Rounds out the flavors for that bakery-fresh aroma.
Milk: A little splash creates a tender, cohesive batter.

How to Make Apple Butter Muffins

Step 1: Prepare Your Baking Tin

Start by preheating your oven to 350°F (175°C), and either line a standard 12-cup muffin tin with paper liners or give each cavity a generous coating of nonstick spray. This makes for stress-free muffin removal and less cleanup later—trust me, you’ll thank yourself.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures those lovely spices are evenly distributed, setting the stage for a perfectly balanced muffin every time.

Step 3: Combine Sugar and Eggs

In a separate, larger mixing bowl, beat the brown sugar and eggs until fully combined and a bit lighter in color. This helps dissolve the sugar and gives you a head start on creating that plush crumb.

Step 4: Add Wet Ingredients

To your sugar and egg mixture, stir in the vegetable oil, apple butter, vanilla extract, and milk. You’ll notice the batter taking on a tawny, spiced color—and the aroma will make your mouth water at this stage!

Step 5: Bring Everything Together

Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain. Resist the urge to overmix here; gentle folding ensures your Apple Butter Muffins bake up airy and tender rather than dense.

Step 6: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until the tops spring back lightly and a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack—if you can wait that long!

How to Serve Apple Butter Muffins

Garnishes

For a little sparkle and crunch, I love to sprinkle a mixture of cinnamon sugar on top of each muffin before baking. You could also drizzle with a simple powdered sugar glaze once they’re cool, or add a pat of creamy butter when served warm. Chopped toasted nuts provide a lovely contrast as well.

Side Dishes

Pair your Apple Butter Muffins with a dollop of Greek yogurt, a handful of fresh fruit, or even a slice of sharp cheddar cheese for a sweet-savory breakfast plate. They also shine alongside eggs or a steaming mug of spiced tea for brunch.

Creative Ways to Present

Turn your muffins into mini-desserts by serving them with whipped cream or vanilla ice cream. For a brunch buffet, arrange apple slices and cinnamon sticks around the platter for an extra pretty presentation. You can also wrap individual muffins in parchment and tie with twine for a thoughtful homemade gift or lunchbox treat.

Make Ahead and Storage

Storing Leftovers

Allow the muffins to cool completely before storing in an airtight container at room temperature. They’ll stay moist and flavorful for about three days—if they last that long! For even longer freshness, pop them in the fridge for up to a week.

Freezing

Apple Butter Muffins are freezer-friendly wonders. Wrap each cooled muffin individually in plastic wrap, then store all together in a freezer bag or airtight container. When you’re ready, thaw muffins at room temperature or gently warm in the microwave.

Reheating

To re-capture that fresh-from-the-oven magic, reheat muffins in the microwave for about 15–20 seconds each, or warm briefly in a low oven. A quick toast brings out extra flavor and makes them taste bakery-fresh every time.

FAQs

Can I use homemade apple butter?

Absolutely, homemade apple butter will make these muffins even more special! Just make sure it’s thick and not too watery, so your muffins stay fluffy and moist.

Can I make these Apple Butter Muffins gluten-free?

You can substitute your favorite cup-for-cup gluten-free flour blend in place of the regular flour. The texture may vary slightly, but you’ll still enjoy all that spiced apple goodness!

What’s the best way to keep muffins from sticking to the papers?

If you find the muffins stick to paper liners, let them cool completely before peeling. You can also spray the liners with a little nonstick spray, or use parchment muffin liners for effortless cleanup.

Can I add mix-ins to this recipe?

Yes! Chopped toasted walnuts, pecans, or raisins make wonderful additions. Fold them in gently after you’ve mixed the wet and dry ingredients together.

How can I tell when Apple Butter Muffins are done baking?

Look for muffins that are golden brown on top and spring back lightly when touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs attached.

Final Thoughts

These Apple Butter Muffins are pure comfort in every bite, and they just might earn a permanent spot in your breakfast rotation. Whether you go classic or dress them up with fun toppings, I hope you’ll fall in love with their spiced, apple-scented charm as much as I have. Give them a try and share a warm batch with someone you love!

Apple Butter Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the warm, comforting flavors of these Apple Butter Muffins, perfect for a cozy breakfast or snack. These moist and spiced muffins are a delightful treat for fall baking or any time of the year.

Ingredients

Scale

Dry Ingredients:

1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Wet Ingredients:

½ cup packed light brown sugar
2 large eggs
½ cup vegetable oil
1 cup apple butter
½ teaspoon vanilla extract
¼ cup milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare muffin tin.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a large bowl, beat brown sugar and eggs. Add oil, apple butter, vanilla, and milk; mix until smooth.
Combine: Gradually add dry ingredients to wet ingredients, stirring until just combined.
Bake: Fill muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
Cool: Let muffins cool in pan before transferring to a wire rack to cool completely.