Description
Delightfully moist and flavorful Apple Butter Muffins made with warm spices and rich apple butter. These muffins are perfect for breakfast or a cozy snack, combining the comforting taste of cinnamon and nutmeg with a tender crumb for a truly delicious treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ 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 unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup apple butter
- â…“ cup milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for use in the batter.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This will help create a tender, airy texture in the muffins.
- Add Eggs and Vanilla: Incorporate the eggs into the creamed mixture one at a time, beating well after each addition to ensure they are fully combined. Then stir in the vanilla extract for added flavor.
- Mix in Apple Butter: Blend the apple butter into the wet mixture thoroughly until it is completely incorporated, giving the batter a rich, fruity base.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a dairy-free version, substitute the butter with coconut oil and use a plant-based milk alternative.
- Apple butter adds moisture and flavor, so avoid substituting with plain applesauce as it may alter the texture significantly.
- To enhance the flavor, try adding chopped nuts like walnuts or pecans to the batter.
- These muffins freeze well—store in an airtight container for up to 3 months and reheat before serving.
- Make sure not to overmix the batter to keep the muffins tender and fluffy.
