Apple Butter Muffins
Moist and flavorful Apple Butter Muffins with a cinnamon streusel topping and sweet glaze, ideal for breakfast or snacks.
Equipment
- 1 jumbo muffin tin sprayed with cooking spray
- 1 mixing bowls one small, one medium
- 1 whisk
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1/3 cup apple butter
- Streusel:
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 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
- Combine flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in a small bowl.
- Whisk egg, milk, and vegetable oil in another bowl.
- Add dry ingredients to wet ingredients and stir just until combined, avoiding overmixing.
- Mix streusel ingredients — flour, cinnamon, brown sugar, walnuts — in a bowl.
- Cut softened butter into streusel mixture until crumbly.
- Spray jumbo muffin tin with cooking spray.
- Spoon a heaping tablespoon of batter into each muffin cup bottom.
- Add a tablespoon of apple butter over each batter portion, then sprinkle with streusel topping.
- Distribute remaining batter evenly over each muffin and top with remaining streusel.
- Bake at 425°F for 5 minutes, then reduce temperature to 375°F and bake 13-15 more minutes.
- Test doneness with a toothpick; muffins are done when it comes out clean.
- Mix powdered sugar with apple cider or heavy cream until smooth and drizzle over cooled muffins.
- Store muffins in an airtight container at room temperature.
Notes
- Do not overmix to keep muffins light and fluffy.
- Apple cider or heavy cream can be used in the glaze.
- Store muffins airtight for best freshness.