Apple Butter Muffins

A close-up of a spiced muffin topped with coarse sugar crystals, sitting on a wooden plate with cinnamon sticks and star anise nearby. Other muffins are blurred in the background.

4.88 from 8 ratings

These apple buttermuffins are soft, moist, and loaded with fall flavor thanks to a full cup ofapple butter stirred right into the batter. No mixer needed, just one bowl anda few pantry staples for a muffin that tastes like actual apple pie.

Prep Time10

Cook Time20

Rest Time15

Course: Dessert

Cuisine: American

Keyword: apple butter muffins

Servings: muffins

Author: Beth

Ingredients

3 cups (360g) all-purpose flour
1 cup (200g) granulated sugar
3 tsp baking powder
1 tsp salt
2 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 ½ cups (408g) apple butter
2 large eggs
¾ cup (149g) vegetable oil
1 tsp vanilla extract
sanding sugar for topping muffins

Instructions

In a mixing bowl combine the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.
3 cups (360g) all-purpose flour, 1 cup (200g) granulated sugar, 3 tsp baking powder, 1 tsp salt, 2 ½ tsp ground cinnamon, 1 tsp ground nutmeg
In a larger mixing bowl combine the apple butter, eggs, vegetable oil, and vanilla extract. Stir to combine.
1 ½ cups (408g) apple butter, 2 large eggs, ¾ cup (149g) vegetable oil, 1 tsp vanilla extract
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Sprinkle the tops with sanding sugar.
sanding sugar
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 13-19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.
To Store: Leave the muffins uncovered on the counter if you'll eat them within 24 hours. For longer storage, line an airtight container with paper towels, place the muffins in a single layer, and cover with another layer of paper towels. This absorbs extra moisture and keeps the tops from going soft. Replace the paper towels if they get too damp around day 2 or 3. Best eaten within 2 to 4 days.
To Make Ahead: Mix the batter and let it rest in the fridge, covered, for up to 24 hours before scooping and baking. Bake straight from the fridge like normal.
To Freeze: Wrap each muffin individually in plastic wrap, then store in a freezer bag or airtight container for up to 3 months. To thaw, leave at room temperature for about 1 hour, or unwrap and microwave in 20 second bursts.

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