Fall is here! I absolutely adore fall and everything that comes with it. The best part of fall, in my opinion, is all the apple things we get to eat. One of my favorite activities each fall is making a huge batch of apple butter to can and give out to neighbors. This year, I made close to a gallon (!!!) of apple butter! While I am a fan of spreading apple butter on almost everything, my favorite thing to do with apple butter is bake with it. I decided to convert a very simple muffin recipe into the moistest apple butter muffins. It will fill your home with the smells of fall, and it comes together in less than an hour. Score!
Apple Butter Muffins
Ingredients
Apple Butter Muffins
- 2 cups all-purpose flour
- 1 Tb baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 egg
- 1/2 cup milk
- 3/4 cup apple butter
- 1/4 cup vegetable oil
Apple Butter Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 Tb milk
- 1/4 cup apple butter
Method
- Preheat oven to 375°F. Line or grease standard muffin tins. In a medium bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together egg, milk, apple butter, and vegetable oil. Incorporate dry ingredients into wet ingredients in parts. Stir with a spatula until well combined and no dry ingredients visible (little lumps are okay).
- Spoon batter into prepared muffin tins. Bake for 20-25 minutes, or until a toothpick comes out clean.
- While muffins are baking, make the buttercream. Beat butter until light and fluffy, about 8-10 minutes. Slowly add powdered sugar until you get an airy texture. Mix in apple butter and beat until desired consistency.
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