Description
Delight in these moist and flavorful Apple Butter Muffins, perfectly spiced with cinnamon and nutmeg. Made with creamy butter, sweet apple butter, and a touch of brown sugar, these muffins are a delightful treat for breakfast or snack time.
Ingredients
Scale
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
- â…“ cup milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well blended. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with the granulated sugar and packed brown sugar using a mixer or whisk until the mixture is light and fluffy, indicating proper aeration.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Incorporate Apple Butter: Mix in the apple butter to the wet mixture until it is fully combined, contributing moisture and a rich apple flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture in three parts, alternated with the milk starting and ending with the dry ingredients. Gently mix until just combined to avoid overmixing, which can cause tough muffins.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- For extra moisture, substitute the milk with buttermilk.
- Ensure not to overmix the batter to keep the muffins tender.
- Apple butter can be homemade or store-bought depending on preference.
- These muffins freeze well; store in an airtight container for up to 3 months.
- muffin liners help with easy removal and cleanup.
