Apple Butter Muffins Recipe

I absolutely love this recipe because it’s like a cozy fall hug in muffin form, with the perfect blend of warm spices and apple flavors that bring me back to my favorite season. Plus, the option to add walnuts or pecans gives them a delightful crunch that makes every bite a joyous experience!

I adore my Apple Butter Muffins, which meld warm spices like nutmeg and cinnamon with smooth apple butter and buttermilk. The result is a moist, tender muffin that is anything but basic.

Taking the riff-on-a-pancake approach of the original muffin, these are a delightful balance of sweetness and spice; they are perfect for breakfast, snack, or anytime dessert.

Ingredients

• All-purpose flour: Provides structure; main source of carbohydrates.
• Baking powder and soda: Leavening agents for fluffy texture.
• Cinnamon and spices: Add warmth and depth to flavor.
• Unsalted butter: Adds richness; affects moisture and flavor.
• Granulated and brown sugars: Sweeten and contribute to tenderness.
• Apple butter: Intensifies apple flavor; natural sweetness.
• Applesauce: Adds moisture; reduces fat content.
• Buttermilk: Enhances acidity; tenderizes crumb.
• Chopped walnuts or pecans: Add crunch; source of healthy fats.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup apple butter
• 1/2 cup unsweetened applesauce
• 1/3 cup buttermilk
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Set your oven to 350 degrees Fahrenheit (or 175 degrees Celsius) and prepare a 12-cup muffin tin with either paper liners or a light coating of grease.

2. In a big mixing bowl, blend the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves until thoroughly integrated.

3. In a separate bowl, combine the melted butter, the white sugar, and the brown sugar; mix until smooth.

4. Incorporate the egg and vanilla extract into the butter mixture by whisking them together until fully combined.

5. Mix in the apple butter, applesauce, and buttermilk, so that they are well combined.

6. Slowly incorporate the dry ingredients into the wet ingredients. Stir gently until the mixture is just combined. Do not overmix.

7. If one is going to use either chopped walnuts or pecans, they should be folded in gently.

8. Equally distribute the batter among the muffin cups you’ve readied, filling each one just shy of the brim.

9. Preheat the oven to 350° F. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Let the muffins sit for about 5 minutes in the pan before moving them to a wire rack. There, they will cool completely; you will serve them warm or at room temperature. Enjoy your muffins!

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Muffin liners or brush for greasing
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Toothpick

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?
  A: Yes, you can substitute whole wheat flour, but the texture may be slightly denser. Consider using a mix of half whole wheat and half all-purpose flour for better results.
• Q: What can I use if I don’t have buttermilk?
  A: You can make a buttermilk substitute by mixing 1/3 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
• Q: How should I store these muffins?
  A: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Q: Can I freeze the muffins?
  A: Yes, you can freeze the muffins. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
• Q: Is it necessary to add nuts?
  A: No, the nuts are optional. If you or someone you are serving has a nut allergy, simply omit them.
• Q: Can I use sweetened applesauce?
  A: Yes, you can use sweetened applesauce, but the muffins will be slightly sweeter. You might want to reduce the granulated sugar slightly to balance the sweetness.

Substitutions and Variations

If you want a healthier alternative to all-purpose flour, try using an equal amount of whole wheat flour instead.
You can make a substitute for buttermilk by measuring out one-third of a cup of milk and mixing it with 1 teaspoon of lemon juice or vinegar. Let it stand for 5 minutes before using.

This is the equivalent of 1 cup of buttermilk for use in baking.

Buttermilk is low in fat and has a pH that promotes the rising of baked goods. This is because the acid in buttermilk interacts with baking soda. If you need a substitute for buttermilk in a recipe, using milk and lemon juice (or vinegar) is the best option.
To replace brown sugar, use the same amount of coconut sugar for an only slightly different flavor.
If you would rather not use dairy, swap out the butter for the same amount (1/2 cup) of melted coconut oil.
If you don’t possess any apple butter, then for a seasonal twist, you can use an equal amount of pumpkin butter in its stead.

Pro Tips

1. Use Room Temperature Ingredients For the best texture, ensure the egg and buttermilk are at room temperature before mixing. This helps them incorporate more smoothly, promoting even baking.

2. Don’t Overmix the Batter When combining the wet and dry ingredients, stir until just combined. Overmixing can develop gluten in the flour, leading to denser muffins.

3. Toast the Nuts If using walnuts or pecans, consider toasting them lightly before folding them into the batter. This will enhance their flavor and add a nice crunch to the muffins.

4. Measure Flour Correctly To avoid dense muffins, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife. This technique prevents using too much flour, which can make the muffins dry.

5. Enhance Flavor with Zest Adding a bit of orange or lemon zest to the batter can brighten up the flavors and complement the spices beautifully. Just a teaspoon can make a noticeable difference.