Description
These Apple Butter Muffins are big, bakery-style treats bursting with warm fall flavors! A moist, tender crumb is filled with sweet apple butter, topped with a crunchy streusel, and finished with a simple apple cider glaze for an utterly irresistible bite!
Ingredients
For the Muffins
- 2 cups (260 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (6 grams) baking soda
- 1 teaspoon (3 grams) ground cinnamon
- ½ teaspoon (3 grams) salt
- 1 large egg
- ¾ cup (7 ounces) milk
- ½ cup (5 ounces) vegetable oil
- ⅓ cup (110 grams) apple butter
For the Streusel
- ½ cup (65 grams) all-purpose flour
- 1 teaspoon (3 grams) ground cinnamon
- ½ cup (105 grams) brown sugar
- ½ cup (55 grams) finely chopped walnuts
- 5 tablespoons (75 grams) salted butter, softened
For the Glaze
- ½ cup (60 grams) powdered sugar
- 2 to 4 tablespoons (30 to 60 ml) apple cider or heavy cream
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the large egg, milk, and vegetable oil together until they are well combined.
- Pour the dry ingredients into the wet ingredients.
- Gently stir the mixture just until everything is combined. Be careful not to overmix the batter.
For the Streusel
- In a bowl, mix together the all-purpose flour, cinnamon, brown sugar, and walnuts.
- Cut the softened butter into the dry ingredients using a pastry blender or your fingertips.
- Continue mixing until the mixture looks crumbly and the butter is fully incorporated.
Assembly
- Prepare a jumbo muffin pan by spraying the cups with cooking spray.
- Place about one heaping tablespoon of the muffin batter into the bottom of each prepared cup.
- Spoon about one tablespoon of apple butter over the batter in each cup.
- Sprinkle some of the streusel topping over the apple butter layer.
- Distribute the remaining muffin batter evenly among all the muffin cups, placing it on top of the streusel layer.
- Sprinkle the rest of the streusel topping evenly over the top of each muffin.
Baking
- Place the assembled muffins into the preheated oven.
- Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 5 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) without opening the oven door.
- Continue baking for an additional 13 to 15 minutes.
- The muffins are done when a toothpick inserted into the center of a muffin comes out clean with no wet batter.
- Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely.
For the Glaze
- In a small bowl, whisk together the powdered sugar and apple cider (or heavy cream) until you have a smooth glaze consistency.
- Once the muffins have cooled completely, use a spoon to drizzle the glaze over the top of each muffin.
Notes
Storage: Store the cooled muffins in an airtight container at room temperature to keep them fresh.
Pan Size: You can make these muffins in standard size muffin tins. If you do, you will need to reduce the baking time.
Freezing: If you have leftover muffins you want to save for later, wrap each one individually. They can be stored in the freezer for up to six weeks. To eat them, let them thaw at room temperature, then unwrap them.
Nutrition Note: The nutrition information provided is an estimate. It is calculated based on the recipe making six jumbo muffins, with one muffin considered one serving. The exact nutritional values can vary based on the specific brands of ingredients used.
Nutrition
- Serving Size: 1
- Calories: 720kcal
- Sugar: 51g
- Sodium: 296mg
- Fat: 34g
- Carbohydrates: 95g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 54mg