Get the sweet and spicy flavor of fall anytime of year with these moist and delicious apple butter muffins.
If you’ve been wondering what to do with that apple butter you have sitting in the pantry beyond just spreading it on toast, give these easy muffins a try.
Built In Flavor
Using apple butter as the star ingredient means these muffins already have built in flavor. Apple butter is usually already heavily spiced and sweet meaning there’s not a whole lot more to do to make them into flavorful muffins.
Low in Additional Sugar
I used maple syrup in these muffins to increase that fall apple, maple combination that is always so tasty. It’s a small amount as much for flavor as it is for sweetening.
Up the apple flavor and lower the fat content in these muffins by substituting unsweetened, pureed applesauce for the vegetable oil.
Want to bulk up the muffins or change the texture slightly? Try adding some of the following:
- Mix in up to 1 cup of chopped nuts or seeds
- Stir in up to 1 cup of dried fruit, like raisins
Add a Topping
I think the muffins are perfect just as is, but one could add a topping for texture or more sweetness:
- Drizzle a little caramel glaze on top of cooled muffins
- Top the muffin batter with a streusel before baking
- Add a dollop of cream cheese frosting for something truly over-the-top
The baked muffins freeze beautifully. Make a double batch if you have a lot of apple butter on hand.
Simply place the baked muffins into an airtight bag or container. Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
Apple Butter Muffins
Sweet, spicy, and full of amazing fall flavor apple butter muffins are a great breakfast treat!
- 2 Cups Flour
- 1/2 teaspoon Salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Cup Apple Butter
- 1/4 Cup Vegetable Oil
- 1 Egg
- 1/3 Cup Maple Syrup
- 1/4 Cup milk
- Preheat the oven 400 degrees Fahrenheit.
- Grease a muffin tin.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a bowl, whisk together the oil, apple butter, maple syrup, milk, and egg until thoroughly combined.
- Add the wet ingredients to the dry and mix just until combined.
- Divide the batter among 12 muffin cups, filling them about 2/3 full.
- Bake in the preheated oven for 15 minutes or until inserted tester comes out clean.
- Allow the muffins to cool in pan for 5 minutes.
- Remove from pan to cool completely on wire racks.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 189Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 247mgCarbohydrates: 32gFiber: 1gSugar: 14gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
Can honey be substituted for the maple syrup?
I didn’t test it but I can’t see why not. I’m sure it would work just fine.
I always substitute honey or a mix of 1/3 molasses+2/3 maple syrup on every recipe that calls for sugar. I usually use 1/2 cup sweet total. I love it and so does anyone who tastes my muffins. I bake regularly and generally share with others since I live alone and it makes too many.