Apple Butter Muffins are the perfect breakfast treat to make on cool, crisp fall mornings!
These Apple Butter Muffins have the nice, seasonal taste of apple, and they have a bit of allspice in them to make them perfect. Consider baking them this fall to enjoy for a quick breakfast treat. They freeze well too, so you can spread out your consumption of the muffins for several weeks if you wish!
How to make Apple Butter Muffins:
First, you’ll mix the dry ingredients: flour, brown sugar, baking powder, baking soda, allspice and salt. In a separate bowl, you’ll combine the wet ingredients: apple butter, melted butter, eggs and vanilla. Then you’ll combine the two to create the batter for the muffins.
I use these basic muffin tins for baking muffins. They are cheap and the baked muffins come out nice and intact without sticking to the pan.
The best way to get even-sized, clean muffins:
This is the best tip for baking muffins and cupcakes. Use a springform ice cream scoop to get the batter cleanly into the muffin tin. I have been doing this for as long as I can remember. It’s the best because you’ll get evenly sized muffins, and you won’t have a batter mess from trying to spoon the batter into the muffin tin.
A little bit of sugar mixed with allspice is sprinkled on top of each cup of muffin batter before baking.
Where can you find Apple Butter?
Apple butter can be found in your grocery store where you find jams and jellies (by the peanut butter). It’s sold in a jar. If you have any apple butter left over after baking these muffins, use it to spread on toast or English muffins. It’s SO GOOD!
Apple Butter Muffins can cool in the muffin pan for 5 to 10 minutes. Then remove them from the muffin pan and move them to a cooling rack to let them cool completely. If you’d like to eat them warm, I highly suggest that you do. They’re wonderful when they’re warm!
What’s the best way to store muffins?
Store baked, completely cooled muffins in a resealable container or in a large zip baggie in a single layer. Muffins will stay fresh and delicious for about four days. If you aren’t going to eat your apple butter muffins within four days, you can store the remaining muffins in the freezer. They’ll stay good in the freezer for up to three months.
Bake these wonderful seasonal muffins this fall (you’ll likely want to make them more than once!), and let me know what you think. Enjoy!
Apple Butter Muffins
- 1½ cups all purpose flour
- 3/4 cup packed brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup apple butter
- 3/4 cup (1½ sticks) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons granulated white sugar
- 1/8 teaspoon ground allspice
MAKE THE MUFFIN BATTER:
- Preheat the oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper cups.
- In a medium bowl, whisk together the dry ingredients (through salt).
- In a large bowl, beat together the apple butter, melted butter, eggs and vanilla. Add the dry ingredients to the wet mixture all at once. Stir just until moistened (the batter will not be smooth). Spoon the batter into prepared muffin tin, filling each almost full. (I like to use a springform ice cream scoop- it's easy and neat!)
ADD THE TOPPING AND BAKE:
- In a small bowl, mix the topping- sugar and allspice. Sprinkle a little of the sugar on top of the muffin batter in the muffin tin.
- Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the muffin tin on a wire rack for 5 minutes. Remove from the muffin cups. These muffins are best served warm!