Description
Delightfully moist and flavorful apple butter muffins, perfectly spiced with cinnamon and nutmeg. These soft muffins combine the rich taste of apple butter with a tender crumb, ideal for breakfast or a wholesome snack.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup apple butter
- ⅓ cup milk
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for later use.
- Cream butter and sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This will create a smooth, airy base for the muffins.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully. Then add the vanilla extract and stir until blended.
- Incorporate apple butter: Mix the apple butter into the wet mixture until it is fully combined, creating a rich and fragrant batter.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk – starting and ending with the dry ingredients. Stir gently after each addition until just combined; avoid overmixing to keep the muffins tender.
- Fill the muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean or with just a few crumbs attached.
- Cool the muffins: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened to room temperature for optimal creaming with sugars.
- Do not overmix the batter once wet and dry ingredients are combined to avoid dense muffins.
- Apple butter can be substituted with homemade or store-bought varieties; adjust sweetness accordingly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
