Easy apple butter muffins with a quick crumble topping!
For the crumb topping
- 2 Tablespoons brown sugar
- 1 Tablespoon cinnamon
- 1/4 cup all purpose flour
- 2 Tablespoons butter (at room temperature, softened)
For the muffin batter
- 200 grams sugar (about 1 cup)
- 210 grams flour (about 1 3/4 cups when measured correctly by scooping and leveling)
- 1 teaspoon kosher salt (6 grams)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon baking powder (5 grams)
- 2 Tablespoons ground cinnamon (10 grams)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 200 grams apple butter (about 3/4 cup)
- 1/2 cup melted butter (56g)
- 2 eggs
- 1/2 teaspoon vanilla extract
Preheat the oven & prepare your muffin tins:
- Heat oven to 425° Fahrenheit. NOTE: you will reduce this temperature part way through baking.
- Line muffin tins with paper liners or silicone liners.
Mix the crumb topping:
- Mix the brown sugar, cinnamon, flour, and softened butter in a small bowl to form a sandy, lumpy mixture. Set aside while making the muffin batter.
MIX THE MUFFIN BATTER:
- In a large bowl, stir together sugar, flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.
- In a small bowl or large measuring cup, whisk together apple butter, melted butter, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and mix until no lumps remain.
- Spoon batter into your prepared muffin tins. Fill tins about 2/3 full. (We like to use a cookie scoop to make sure all muffins are the same size).
- Top each muffin with 1 or 2 teaspoons of the crumb topping.
- Put muffins into the oven. Bake for 5 minutes at 425° F, then reduce the temperature to 375° F and bake an additional 10-15 minutes, until a cake tester inserted into the center of a muffin comes out clean.
- Transfer muffins to a wire cooling rack. Serve warm or let cool completely before storing.
Which apple butter should I use? We recommend using our Stovetop Apple Butter or our Slow Cooker Apple Butter for this recipe! You can also use apple butter made with a different recipe, store-bought apple butter, or applesauce – just keep in mind that sweetness and flavor can vary across brands and recipes!
Let your apple butter come to room temperature before using it if you can: when the apple butter is too cold, it makes the butter seize up a bit and you end up with a thicker batter that’s a little more difficult to stir. Not the end of the world, but it saves some time and effort if the apple butter isn’t cold!
Additions and substitutions. Replace the butter in the muffin batter with coconut oil, vegetable oil, or canola oil. Use plain applesauce in place of apple butter if you like. Fold toasted nuts (walnuts, pecans) or diced fruit (apples, pears, peaches) into the batter before baking for extra texture. Use a pinch of turbinado sugar instead of the crumb topping if you like. Drizzle a quick cream cheese glaze over the top of the muffins when they’re cooled (use this in place of or in addition to the crumb topping).
If you have a kitchen scale, please use it here! Measuring flour by volume (with cups) is notoriously unreliable – for best results, grab your scale and use the gram measurements provided! If you need to measure the flour here with cups, use the scoop and level method for best results. Flour is the most unreliable ingredient to measure by weight, which is why we’ve listed the gram measurement for the flour first in the ingredients list above. The rest of the ingredients here are fairly consistent when measured by volume, so you can follow the volume measurements for those if you prefer – but we’ve also included gram measurements if you’d like to measure everything by weight! For small amounts (1 teaspoon and less) we recommend just using a volume (teaspoon) measurement because many kitchen scales aren’t reliable in such small amounts.
Keywords: fall, autumn, thanksgiving