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Apple Butter Muffins Recipe

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★★★★★

4.7 from 143 reviews

These Apple Butter Muffins are a delightful fall treat featuring a moist, flavorful muffin base swirled with rich apple butter and topped with a crunchy cinnamon walnut streusel. Finished with a simple apple cider glaze, they make a perfect breakfast or snack that balances sweet and spiced notes beautifully.

Ingredients

Scale

Muffin Batter

  • 2 cups all-purpose flour (260 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon baking soda (5 grams)
  • 1 teaspoon cinnamon (2 grams)
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk (6 ounces)
  • 1/2 cup vegetable oil (4 ounces)

Streusel Topping

  • 1/2 cup all-purpose flour (65 grams)
  • 1 teaspoon cinnamon (2 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1/2 cup walnuts (finely chopped)
  • 4 tablespoons salted butter (softened)

Additional Ingredients

  • 1/3 cup apple butter
  • 1/2 cup powdered sugar
  • 2–4 tablespoons apple cider (or heavy cream)

Instructions

  1. Prepare the Muffin Batter: In a small bowl, combine 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk the egg, milk, and vegetable oil together. Pour the dry ingredients into the wet and gently stir until just combined. Avoid overmixing to keep the muffins tender.
  2. Make the Streusel Topping: In a separate bowl, mix 1/2 cup flour, cinnamon, brown sugar, and finely chopped walnuts. Cut the softened butter into the mixture using a pastry cutter or fingers until it resembles coarse crumbs and the butter is evenly incorporated.
  3. Assemble the Muffins: Spray jumbo muffin tins with cooking spray. Spoon a heaping tablespoon of muffin batter into the bottom of each cup. Add a tablespoon of apple butter over the batter, then sprinkle some streusel topping on that. Add the remaining batter on top, dividing evenly among the cups, and finish by sprinkling the remaining streusel evenly over each muffin.
  4. Bake: Place the muffin tin in the oven preheated to 425ºF (220ºC) and bake for 5 minutes. Then reduce the oven temperature to 375ºF (190ºC) and bake for an additional 13-15 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.
  5. Prepare the Glaze and Drizzle: While the muffins cool, whisk the powdered sugar with apple cider (or heavy cream) until smooth. Drizzle this glaze generously over the cooled muffins with a spoon.
  6. Store Properly: Store the muffins in an airtight container at room temperature to keep them fresh for several days.

Notes

  • Do not overmix the muffin batter to ensure tender, fluffy muffins.
  • Using jumbo muffin tins will create generously sized muffins; adjust baking time accordingly if using standard muffin tins.
  • Walnuts can be replaced with pecans or omitted for a nut-free version.
  • Apple cider can be substituted with heavy cream for the glaze if preferred.
  • Store muffins at room temperature and consume within 3-4 days for best freshness.

Keywords: Apple Butter Muffins, Streusel Topping, Apple Butter, Cinnamon, Walnut Muffins, Fall Baking, Breakfast Muffins

Find it online: https://kitchenbyclara.com/apple-butter-muffins-recipe/