Julie Clark
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Apple Butter Muffins
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Big, bakery style Apple Butter Muffins have a layer of apple butter and crumb streusel, with an apple cider glaze on top.
Our slow cooker apple butter is so good in desserts such as apple butter sheet cake and apple butter cupcakes.
It’s no different with these Apple Butter Muffins. They have a swirl of apple butter waiting for you on the inside, plus streusel and glaze on top!
Why you’ll love these apple butter muffins:
- Large mega muffin style muffin baked in a jumbo muffin pan, just like a bakery.
- Easy cinnamon muffin batter.
- Apple butter swirl.
- Streusel inside and on top.
- Easy apple cider glaze.
Don’t have apple butter? Try our apple cinnamon muffins.
What apples are best for baking muffins?
A tart apple like Granny Smith is often a first choice for baking because they go well with the sweet sugar. They also take longer to soften during baking.
Because of that reason and the fact that I like soft apple pieces in my baked goods, I prefer to use Honeycrisp, Braeburn or Gala apples for this recipe.
How to Make Apple Butter Muffins
These Apple Butter Muffins are fairly easy- a basic homemade muffin recipe just jazzed up a bit. It’s flour, sugar, baking soda, an egg, milk, oil, cinnamon, and salt.
They key to making amazing apple butter muffins is to be careful not to over mix the batter. Mix just until it is combined so the muffins stay moist and tender.
Here’s a secret between you and me
When something is apple cinnamon flavored, I put in just a little more cinnamon than it calls for (such as in these apple dumplings). Nothing major, just a shake or two. Think of it as a cinnamon boost.
- In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In another large mixing bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!
- For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in.
- Spray jumbo muffin pan with cooking spray (or line with paper liners) and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins.
- Bake at 425º Fahrenheit for 5 minutes, then reduce the oven temperature to 375º Fahrenheit and cook for an additional 13-15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins.
What do you get? A rich apple butter streusel muffin with an exploding apple flavor wrapped inside. Amazing, right?
Muffin Ice Cream Sandwiches
If you love fun food, make an ice cream sandwich with this muffin! Slice it in half, then add a scoop of vanilla ice cream. It’s absolutely amazing and a fun serving idea.
Frequently Asked Questions
Can I use buttermilk?
Yes! Switch out the milk for buttermilk to give a great flavor to the apple butter muffins.
Can I use butter instead of oil?
Yes you can, but the muffins may have a slightly different texture. You can also use melted coconut oil.
Can I add apples to the batter?
Yes. If you’d like you can add finely diced apple to the batter at the end of mixing. Stir the apples in gently. You’ll double the apple flavor in the apple butter muffins!
Love bakery pastries? Try our cinnabon copycat recipe, bakery sugar cookies and bakery chocolate chip cookies.
Apple Butter Muffins
Big, bakery style Apple Butter Muffins have a layer of apple butter and crumb streusel, with an apple cider glaze on top.
Servings 6
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Equipment
Ingredients
- 2 cups all-purpose flour 260 grams
- 1/2 cup granulated sugar 100 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon cinnamon 2 grams
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk 6 ounces
- 1/2 cup vegetable oil 4 ounces
- 1/3 cup apple butter
Streusel:
- 1/2 cup all-purpose flour 65 grams
- 1 teaspoon cinnamon 2 grams
- 1/2 cup brown sugar 105 grams
- 1/2 cup walnuts finely chopped
- 4 tablespoons salted butter (softened)
Glaze:
- 1/2 cup powdered sugar
- 2-4 tablespoons apple cider (or heavy cream)
Instructions
- In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the egg, milk, and oil. Add the dry ingredients and stir into the wet ingredients, just until combined. Do not overmix! 2 cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 1 large egg, ¾ cup milk, ½ cup vegetable oil
- For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in. ½ cup all-purpose flour, 1 teaspoon cinnamon, ½ cup brown sugar, ½ cup walnuts, 4 tablespoons salted butter
- Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins. ⅓ cup apple butter
- Bake at 425º Fahrenheit for 5 minutes, then reduce the oven temperature to 375º Fahrenheit and cook for an additional 13-15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins. ½ cup powdered sugar, 2-4 tablespoons apple cider
- Store in an airtight container at room temperature.
Notes
- You can make these in standard size muffin tins, just reduce the baking time.
- Have leftovers? Wrap muffins individually and store in the freezer for up to 6 weeks. Thaw at room temperature, then unwrap and serve.
Nutrition
Calories: 720kcal | Carbohydrates: 95g | Protein: 9g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 296mg | Potassium: 391mg | Fiber: 2g | Sugar: 51g | Vitamin A: 330IU | Calcium: 168mg | Iron: 3.2mg
Absolutely delicious and indulgent! I doubled the recipe, made in regular size muffin pans, and I got 18 huge muffins! My whole family loves them! Thank you for the recipe 🙂
I baked 12 standard sized muffins, and they turned out amazing!!! My family loved them! Would totally make these again 👍
Can these be made and frozen for a week before Christmas brunch?
I made Apple and Pumpkin butters recently and came across this recipe. Obviously I had to make these. 6 jumbo muffins, 3 apple butter and 3 pumkin butter. These muffins were amazing! Split between 3 people means I’ve been asked to make them again and I certainly will. Literally the taste of Fall!
Can this recipe be made into an 8×8 cake or a loaf?
Second time making these. Really wonderful muffin! Love them.
My daughter can’t have eggs. What can I use as a replacement
This is a great recipe! Made home cooked apple butter ( in copper kettle) last year to give grandchildren a lesson in past way of cooking. Was happy to use the homemade applebutter in these. Thanks for sharing.
Hi! Looking forward to making these! Can you tell me how long I can store them? And the best way to store them? Thank you!