You may not know it, but apple butter muffins taste best during the fall. Although many favor pumpkin this time of year, these muffins give your kitchen a deeper caramel taste that’s truly autumn. Thanks to the apple butter in the recipe, these muffins are sure to warm you from the inside. Chances are, doughnuts make you think of fluffy middle layers, shining domes and the amazing cinnamon-apple smell that attracts a warm drink.
If you are making a little something for your Sunday, a packed lunch or are simply craving something baked, you’ve come to the right recipe. Why is this version outstanding compared to others? It’s adaptable. If you’d like these without dairy, that’s okay. No problem. Has anyone suggested a gluten-free substitute? We have access to that as well. A bowl and no need for a mixer is all it takes, so this dish lets you feel like the expert you really are. Here’s what I’m going to cover in this post:
This recipe gives an easy and perfect result for apple butter muffins Here’s how to create the perfect muffin tops on every muffin. You can make many simple variations and substitutions. Advice for common mistakes, since we’re all familiar with over-mixing batters.
Ingredients for Apple Butter Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar, packed
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup apple butter
- ⅓ cup neutral oil (like canola or avocado oil)
- ½ cup unsweetened applesauce
- 2 eggs
- 1 tsp vanilla extract
(Optional toppings)
- Cinnamon sugar for sprinkling
- Streusel crumble (see Tips & Tricks section)
Instructions.
- Preheat oven to 425°F. Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- Add in apple butter, oil, applesauce, eggs, and vanilla. Stir until just combined, do not overmix.
- Divide batter evenly among muffin cups (fill about ¾ full).
- Let the filled muffin pan rest at room temperature for 15–20 minutes.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 13–15 minutes.
- Cool in pan for 5 minutes, then transfer to wire rack.
Ingredients for Apple Butter Muffins
Getting the ingredient mix just right is key to these muffins’ tender texture and rich fall flavor. Here’s what you’ll need, and a few quick notes on why each one matters.
Dry Ingredients:
- 1 ¾ cups all-purpose flour
The base of your muffin. For gluten-free, you can substitute with a 1:1 baking blend — more on that in the variations section. - ¾ cup packed brown sugar
Adds moisture and depth with a hint of molasses. Light or dark brown sugar both work here. - 1 tsp baking soda
Helps the muffins rise into those perfect domes. - ½ tsp salt
Balances out the sweetness and enhances the spice. - 1 tsp ground cinnamon
The essential spice for that apple-pie vibe. - ½ tsp ground nutmeg
Optional but highly recommended for warmth and complexity.
Wet Ingredients:
- ½ cup apple butter
The star of the show. It adds intense apple flavor and natural sweetness. - ⅓ cup neutral oil (canola, vegetable, or avocado)
Keeps things moist without overpowering the flavor. - ½ cup unsweetened applesauce
Adds extra moisture and a subtle apple boost. Can be swapped with yogurt or mashed banana if needed. - 2 large eggs
For structure and richness. Room temperature is best. - 1 tsp vanilla extract
A background note that rounds out the flavor.
Optional Toppings:
- Cinnamon-sugar sprinkle: Adds a sweet crunch on top.
- Streusel topping: If you’re feeling extra (check the Tips section for a quick recipe).
Ingredient FAQ
How to Make Apple Butter Muffins.
Muffins are easy enough for a weekday morning, but special enough to feel like a weekend. Follow these steps to get bakery-style muffins at home, moist centers, crisp tops, and all.
Directions
- Preheat your oven to 425°F (220°C)
This high starting temp helps create that coveted domed muffin top. Line your muffin tin or lightly grease it. - Mix the dry ingredients
In a large bowl, mix flour, brown sugar, baking soda, salt, cinnamon, and nutmeg - Add the wet ingredients
Add apple butter, oil, applesauce, eggs, and vanilla. Stir everything together gently, stop as soon as it’s combined. Lumps are okay! Overmixing will make the muffins dense. - Fill your muffin cups
Divide the batter evenly among 12 muffin cups, filling each about ¾ full. Use an ice cream scoop for even sizing (and way less mess). - Let the batter rest
Let the filled muffin tray sit at room temperature for 15–20 minutes. This gives the flour time to hydrate, resulting in a more tender crumb and better rise. - Bake in two stages
- First, bake at 425°F for 5 minutes.
- Then, reduce the temperature to 350°F (175°C) and continue baking for 13–15 minutes.
You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and enjoy
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or room temp — either way, they won’t last long.
Why Resting the Batter Matters
Do I really have to let the batter rest before baking?
Yep. It might feel like an unnecessary pause, but resting allows the starches in the flour to absorb moisture and air bubbles to stabilize. The result? A fluffier texture and taller muffin tops.
Tips & Tricks for Perfect Apple Butter Muffins
Let’s be honest, muffins can be deceptively tricky. Dry crumb, flat tops, gummy centers? We’ve all been there. These tips help you dodge the usual pitfalls and get consistent, bakery-worthy results.
Muffin Mastery Moves
Don’t skip the resting time
It sounds optional, but that 15–20 minute rest before baking lets the flour fully hydrate. Think of it like a secret power-up for your muffin texture and lift.
Start hot, finish low
The blast of heat at 425°F forces the batter to spring upward (hello, domes!). Lowering the temp after 5 minutes prevents overbaking and gives you a tender interior.
Use room temperature eggs
Cold eggs can cause the batter to seize slightly or mix unevenly. If you forgot to take them out early, just submerge them in warm water for 5 minutes.
Scoop smart
An ice cream scoop or measuring cup keeps muffin sizes consistent, which means even baking and no undercooked centers.
Add-ins? Less is more.
Chopped nuts, raisins, or even mini chocolate chips can be great, but don’t go over ½ cup total. Apple butter already brings rich flavor and moisture you don’t want to overwhelm the base.
Optional Streusel Topping
If you’re the kind of person who sees a crumble topping and thinks, “Yes, please” here’s a quick one.
Streusel (for 12 muffins):
- ¼ cup flour
- ¼ cup brown sugar
- 2 tbsp butter (cold)
- Pinch of cinnamon
What if my muffins are too dense?
That usually means the batter was overmixed or rested too long. Next time, stir gently and don’t let the batter sit more than 20 minutes before baking. Also check your leavening, baking soda loses potency if it’s been open for a while.
Substitutions & Variations for Apple Butter Muffins
Whether you’re baking around allergies, chasing new flavor combos, or just improvising with what’s in your kitchen, here’s how to make this muffin recipe your own.
Dairy-Free Swaps
Good news: the base recipe is already dairy-free. But if you’re planning on adding a streusel or glaze, just use:
Vegan butter or coconut oil for the topping
Non-dairy milk (like oat or almond) in place of yogurt, if using
Gluten-Free Version
You can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Skip nut flours or coconut flour unless you’re ready to tinker with texture and ratios.
Applesauce Alternatives
No applesauce? Try:
- Mashed banana (for a more tropical twist)
- Plain Greek yogurt (for a little tang and extra protein)
- Sour cream (if you’re not going dairy-free)
Just note: banana will shift the flavor profile. Not bad just banana-y.
Flavor Twists to Try
Want to get creative? These ideas keep the texture intact while giving the flavor a new spin:
- Chopped walnuts or pecans (½ cup max)
- Raisins or dried cranberries (for a chewy contrast)
- Mini chocolate chips (if you want indulgent fall energy)
- Chai spice blend in place of cinnamon and nutmeg (for a more complex heat)
- Crumble some granola on top before baking (extra crunch!)
Mini or Jumbo Muffin Adjustments
- Mini muffins: Reduce bake time to 10–12 minutes total
- Jumbo muffins: Bake at 425°F for 5 minutes, then 350°F for 18–22 minutes (check with a toothpick)
Can I turn this into a loaf?
Totally. Pour the batter into a greased 9×5″ loaf pan. Bake at 350°F for 45–55 minutes. Tent with foil halfway through if it starts browning too quickly.
FAQ SECTION
H3: Can I make these muffins ahead of time?
Yes, in fact, they taste even better the next day as the flavors deepen. Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to 2 months.
How do I keep muffins from sticking to the liners?
This one’s sneaky. If you’re using paper liners, let the muffins cool completely before peeling. Still sticky? Try spraying the liners lightly with nonstick spray before adding batter next time or use parchment liners, which release cleanly.
Is apple butter the same as applesauce?
Not quite. Apple butter is applesauce that’s been cooked down longer with spices until it’s thick, dark, and rich. Applesauce is thinner and less sweet. Swapping them will change the flavor and texture, so stick with apple butter for this recipe.
Can I reduce the sugar?
You can, but go easy, brown sugar helps with both flavor and moisture. If you want a less-sweet muffin, try using ½ cup sugar and taste the batter (yes, it’s safe since there’s no raw flour yet) to adjust before baking.
What’s the best way to reheat these?
If they’ve gone cold or been in the fridge, pop one in the microwave for 15–20 seconds or warm them in a 300°F oven for about 5 minutes. They’ll taste almost like they’re fresh out of the oven.
Can I use homemade apple butter instead of store bought?
In fact, it often makes the muffins even better. Just be sure your homemade apple butter is thick and not too watery, or it might affect the texture.
