Apple butter muffins bring the cozy flavor of fall into a quick, tender breakfast bake. With a swirl of apple butter in the batter and a buttery crumb topping, they smell like a bakery the moment they come out of the oven.
What to Know About These Apple Butter Muffins
- Real apple butter in the batter for deep, spiced flavor
- Chopped tart apple for little pockets of freshness
- A crumb topping that bakes up clumpy and golden
- One bowl for the batter keeps cleanup easy
These come together fast, which makes them great for a busy morning or a last-minute brunch. The crumb topping is the part everyone fights over.
Cut the cold butter into the topping until it looks like pea-sized clumps for the best crunch.
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Why You’ll Love These Apple Muffins
- These apple butter muffins taste warmly spiced without needing a long list of ingredients.
- The apple butter keeps the crumb soft and moist all the way through.
- The crumb topping adds a sweet, slightly crunchy finish in every bite.
Ingredient Notes
Here is a quick look at the ingredients that matter most. The exact measurements in the recipe card have the full list, so use this as a friendly overview.
- Apple butter: it is the star, bringing spice and moisture to the batter.
- Tart apple: Granny Smith or another tart apple keeps the muffins from tasting too sweet.
- Butter: softened in the batter, cold and cut in for the crumb topping.
- Warm spices: cinnamon and nutmeg in the topping echo the apple butter.
- Milk: it loosens the batter so the muffins bake up light.
For equipment, you need a muffin pan, paper liners, a large bowl, and a fork for the crumb topping. That is really all it takes.
How to Make Apple Butter Muffins
These apple butter muffins are about as simple as baking gets. Mix the batter, fold in the apples, and crown each one with crumb topping.
- Heat the oven to 375 degrees and line a muffin pan with paper liners.
- Stir all the muffin ingredients together in a large bowl, leaving the apples for last.
- Fold in the diced apple, then divide the batter among 12 muffin cups.
- Use a fork to cut the cold butter into the topping until it forms pea-sized clumps.
- Scatter the topping over the muffins.
- Bake 20 to 25 minutes, until a toothpick comes out clean.
This batch makes 12 muffins, so double it for a crowd or a bake sale. You can also mix the dry topping ahead and store it for up to 3 days before baking.
Storage Options
These muffins keep nicely for a few days and freeze well for later. Store them once they are fully cool so they do not get soggy.
- Keep at room temperature in a sealed container for up to 3 days.
- Refrigerate for up to 1 week if your kitchen runs warm.
- Freeze, well wrapped, for up to 3 months and thaw at room temperature.
Variations & Substitutions
It is easy to adjust these to suit your taste or pantry. Try one of these ideas.
- Add a handful of chopped walnuts or pecans to the batter.
- Stir a pinch of ground ginger or cloves into the topping.
- Swap pumpkin butter for the apple butter for a different fall flavor.
- Use a sweeter apple if you prefer a milder, mellower bite.
What to Serve with Apple Butter Muffins
Apple butter muffins shine on a relaxed breakfast or brunch table. Pair them with a few simple sides to round things out.
- A dollop of thick, creamy yogurt and fresh fruit.
- A hot cup of coffee or spiced tea.
- For more from-scratch breakfast ideas, try these molasses cornmeal griddle cakes.
- Or go savory with this hearty pasta breakfast skillet.
Have a question before you start baking? These are the ones that come up most.
Frequently Asked Questions
Can I make apple butter muffins without store-bought apple butter?
Yes. Homemade apple butter works just as well, and you can use any smooth, spiced apple spread you like.
What apples should I use?
Tart apples like Granny Smith hold their shape and balance the sweetness, but any firm baking apple is fine.
How do I keep the crumb topping from sinking?
Cut cold butter into the topping until it clumps, then scatter it gently over the batter just before baking.
Can I freeze these muffins?
Absolutely. Cool them completely, wrap well, and freeze for up to 3 months, then thaw at room temperature.
These muffins are the kind of easy bake that makes an ordinary morning feel a little special. Keep the recipe handy for the first cool day that calls for something warm from the oven.
noosa® Yoghurt and a Recipe for Apple Butter Muffins #noosafresh
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Ingredients
- 2 cups flour
- ¾ cup sugar
- 2½ tsp baking powder
- ¾ tsp salt
- ¼ vegetable oil
- ¾ cup milk
- ¼ cup apple butter
- 1 egg
- ¾ cup granny smith or other tart apple apple, peeled cored and diced
- For the Topping:
- ½ cup sugar
- ⅓ cup flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup butter softened
Instructions
- Preheat oven to 375º. Line muffin pan with paper liners.
- Mix all muffin ingredients in a large bowl except apples. Once mixture is combined, fold apples in. Divide batter amongst 12 muffin cups.
- In a separate bowl, combine all topping ingredients using a fork to cut butter into mixture until it resembles clumps the size of peas. Top muffins with this mixture and bake in a 375º oven for 20-25 minutes or until a toothpick inserted comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
