Use apple butter to make moist apple muffins in the fall! This apple butter muffin recipe is simple to make with 10 ingredients you already have! Freezer friendly, naturally dairy free, with gluten free recipe too!
apple butter muffins on metal serving tray with apples and tan and red striped towel

Muffins are one of my major weaknesses because they are an anytime food.

I’m not the type to get suckered into eating brownies or cookies at 9am while baking, but muffins hook me every time.

apple butter muffins stacked on each other on metal serving tray with apples and tan and red striped towel

How to create bakery style apple butter muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper).

Our 15 minute rest is just a quick rest. You can also cover and refrigerate the dough for 1 hour or overnight before scooping into the pan. The longer the batter has to rest, the thicker the batter will become – meaning more DOME!

how to make apple muffins collage

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) for 7 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.

apple butter muffins on metal serving tray with apples and tan and red striped towel

How to make gluten free apple cinnamon muffins

I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Plus these apple muffins are naturally dairy free!

Can you freeze apple butter muffins?

Yes! Allow the muffins with apple butter to cool completely. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.

To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.

apple butter muffins on cooling rack with apples and cinnamon sticks

Options for topping muffins

Some people like their muffins plain, without a sugar topping or glaze. But some people love that part!
For the muffins in the photos I sprinkled them with raw turbinado sugar before baking. You can also use sparkling sugar, which is coarse sugar.

If you’d like to add a glaze to these applesauce muffins, I think an apple cider glaze would be amazing! Combine 2 tbsp apple cider with 1/2 cup powdered sugar until thick. Drizzle over the cooled muffins.

apple butter muffins on metal serving tray with apples and tan and red striped towel collage with text overlay


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Apple Butter Muffins

Apple Butter Muffins

Yield: 14 muffins
Additional Time: 30 minutes
Total Time: 30 minutes

Use apple butter to make moist apple muffins in the fall! This apple butter muffin recipe is simple to make with 10 ingredients you already have! Freezer friendly, naturally dairy free, with gluten free recipe too!

Ingredients

  • 2 & 1/4 cups all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1 tsp salt
  • 2 & 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 & 1/2 cup apple butter
  • 3/4 cup brown sugar
  • 3/4 cup vegetable oil
  • 3 eggs

Instructions

  1. Preheat the oven to 425ºF. Line a regular sized muffin pan with liners.
  2. In a small mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate larger mixing bowl, combine the apple butter, brown sugar, and vegetable oil, and eggs whisk together. Using a spatula, gently mix in the dry ingredients until just combined. Cover the bowl and place it in the fridge for 15 minutes. (This step is not necessary, but helps create a more domed muffin.)
  4. Fill each muffin cup almost to the top with batter. Sprinkle with raw sugar or sparkling sugar (coarse sugar crystals) if desired.
  5. Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-13 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a apple cider glaze (1/2 cup powdered sugar + 2 tbsp apple cider) if you'd like!

Notes

How to make gluten free muffins

I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.