This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.
Last week I shared a recipe for slow cooker apple butter.
It’s easy to make, bursting with rich apple flavor, perfectly spiced, and ideal for spreading onto toast, English muffins, or biscuits.
Today, we are using some of that apple butter to bake with. We are making apple butter muffins!!!
OMG THEY ARE SO, SO GOOD! YES, ALL CAPS ARE NECESSARY FOR EXCITMENT!!!
Soft, moist, muffins that are fluffy, perfectly sweet, and bursting with intense cinnamon, and apple flavor. We get that lovely apple flavor from two sources: 1) apple butter. 2) chopped apples!
Imagine biting into that cozy, soft, muffin to get a bite of tender-yet-still-slightly-crunchy-apple, every few bites. Delightful!
The muffins also have a crunchy sugar topping, which is optional, but a nice touch.
If recipes for apple butter, followed by apple butter muffins, don’t scream cozy fall vibes to you…then I don’t know what will.
Okay, maybe pumpkin muffins, which are also a must-bake for your fall baking list.
Who else is excited for all the apple and pumpkin baking about the happen?!?!
The star of the show in these apple butter muffins, is of course the apple butter. Before you venture out to make these apple butter muffins, you first need to make my slow cooker apple butter!
Don’t worry, it’s super easy to make, but it does take 5 to 10 hours in the slow cooker, so I recommend making the apple butter a day, or several days in advance from when you want to make these muffins.
Trust me, it’s worth it!
That being said…
Can I use store bought apple butter instead?
Yes, of course you can.
I am partial to my homemade apple butter. I think it’s a little more heavily spiced, and you can customize the sweetness.
But, if you’re wanting to cut that step out, or already have other apple butter on hand, then, by all means, use whatever apple butter your heart desires.
Can I swap applesauce for the apple butter?
Technically yes. Since applesauce has a similar consistency as apple butter you could use it.
However, you won’t get the same delicious, apple taste if you use applesauce.
The main difference between apple butter and applesauce, is that apple butter is cooked down for hours creating a deep, intense, rich apple flavor that is almost caramelized. Whereas, applesauce is only cooked for 30 minutes or so, just enough to break down the apples into a sauce.
Therefore, I recommend using apple butter to achieve the ideal apple butter muffins.
Ingredients for apple butter muffins:
- white whole wheat flour – I love using this flour for a healthier option than all purpose flour. Don’t worry, it’s still light in texture. (Gluten free option coming up).
- baking soda and baking powder – for lift
- ground cinnamon – because fall…and apples!
- ground nutmeg – just the best!
- ground cloves – these three spices are the foundation of anything apple spiced. The perfect trifecta!
- kosher salt – to bring out the flavors. And for balance.
- eggs – for binding, and body, and lift.
- coconut oil – for a touch of richness
- apple butter – beautifully apple-y. The star!
- coconut sugar, or brown sugar – either one works great. A beautiful, rich sweetness
- pure vanilla extract – got to have it in all the baked goods!
- apple, peeled, and chopped – such a nice apple crunch baked right in.
- turbinado sugar (optional) – to create that lovely, crunchy topping.
That’s all you need. Pretty simple!
Can I make these apple butter muffins gluten free?
Yes.
Using our trusty Bob’s Red Mill gluten free 1 to 1 baking flour blend. The best!
An easy swap that creates great results every time!
Note: I did not test this recipe as gluten free. But, in my gluten free baking experiences, I am very confident this flour swap will work just fine. Let me know in the comments below if you give it a try.
Are these apple butter muffins healthy?
Yes, they are healthier than your average muffin.
Due to the white whole wheat flour used, and the apple butter used in place of extra oil, these muffins are higher in fiber, and lower in fat, and calories, than a typical bakery, or store bought muffin. They also are lower in sugar.
A blueberry muffin runs in at about 466 calorie, 18 grams of fat, 1 gram of fiber, 68 grams of carbs – (37 grams of sugar) , and 383 milligrams of sodium. (source)
Whereas one of my apple butter muffins is 207 calories, 5.9 grams of fat, 3 grams of fiber, 36 grams of carbs – (20 grams of sugar), and 154 milligrams of sodium.
MIC DROP!
Or maybe a whisk drop ha!
Reasons you will want to make these apple butter muffins non stop:
- They’re bursting with apple goodness
- and apple spice.
- They make your kitchen smell amazing.
- They’re a great way to use up excess apple butter you have on hand.
- Festive – fall vibes!
- They’re fluffy
- Perfectly sweet
- They have all the muffin vibes, with half the calories.
- Easy to make.
- Great for sharing – edible gifts, or bringing to brunch parties
- Or for when you have overnight guests.
- Gluten free adaptable.
- Dairy free
- Nut free
- Vegetarian
- Comforting
- And, so, so heavenly.
More apple recipes for you to FALL in love with:
- slow cooker apple butter – yes, the very same apple butter that’s inside these muffins!
- sheet pan maple pork chops with apples and cabbage – seriously one of our all time favorite fall recipes!
- apple overnight oats – such a great fall vibes recipe for when you still have hot days.
- slow cooker apple cider – so easy, so comforting, so delicious!
More fall inspired muffin recipes:
- healthy pumpkin muffins – for all those pumpkin lovers, living that pumpkin spice life!
- healthy spiced carrot muffins – perfect for spring, or fall!
- cranberry orange muffins – an old recipe, but so good. Feel free to omit the cranberries if you’re not a fan.
- gingerbread pear muffins – another fall favorite. But, also perfect for Christmas time!
Did you make this recipe?
Let me know. Leave a comment, and a star rating below. Snap a picture and use #RobustRecipes on Instagram – I love to see your creations. Thanks for your support.
Print
Healthy Apple Butter Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: baking, breakfast, easy, snack
- Method: baking
- Cuisine: gluten free, dairy free, vegetarian, nut free
- Diet: Vegetarian
Description
These apple butter muffins are bursting with apple goodness. Infused with apple butter, apple pie spice, and apples baked right into the muffin. Easy to make, and perfect for fall baking.
Ingredients
- 1 3/4 cups white whole wheat flour (see notes for GF option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 to 4 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon ground nutmeg
- 1/2 teaspoon to 2 teaspoons ground cloves
- 1/4 teaspoon kosher salt
- 2 large eggs, room temp
- 1/4 cup coconut oil, melted
- 1 1/4 cups apple butter, room temp (click here for my slow cooker apple butter recipe)
- 1/2 cup coconut sugar, or brown sugar
- 1 teaspoon pure vanilla extract
- 1 large firm apple, peeled, cored, and chopped (gala, fuji, honeycrisp, granny smith, pink lady etc).
- Optional topping: 2 tablespoons turbinado sugar
Instructions
- Bring to room temp: 1 to 2 hours before you plan to bake, make sure to allow your apple butter and eggs to sit out at room temp. I go ahead and measure out my apple butter so that it’s ready to go.
- Prepare: Once you’re ready to bake, preheat your oven to 350 degrees Fahrenheit. Either line a muffin tin with paper muffin liners, or lightly grease it – set aside. Melt the coconut oil, so it’s not piping hot when you go to use it – set aside.
- Mix the dry ingredients: To a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves, and salt. Whisk to combine – set aside.
- Combine the dry ingredients: To a medium mixing bowl add the eggs, apple butter, and coconut sugar – whisk to combine. Slowly whisk the coconut oil in. Finally, whisk in the vanilla.
- Chop the apple: At this time, peel, core, and chop up the apple so it’s ready to go.
- Combine: Add the wet ingredients to the dry ingredients and stir using a rubber spatula, just until well combined – careful not to overmix. Gently fold the chopped apple in.
- Bake: Transfer the batter to the prepared muffin tin. Fill each cavity with 1/4 cup of batter. Tip: I like to use a spring loaded ice cream scoop. Sprinkle each muffin with the turbinado sugar (optional step). Bake in the oven for 20 to 25 minutes, or until the center of the muffins come out mostly clean with a cake tester, or skewer is inserted in the center. The center of the muffins should spring back slightly when you touch them.
- Cool: Allow the muffins to cool in the muffin tin for 10 minutes. Then, remove them to a cooling rack. They are good slightly warm, but hold together better when completely cooled.
- Enjoy: These muffins are best when eaten the same day they are baked. However, they are still good a few days later. Just note, that the sugar topping doesn’t remain crunchy after day 2.
- Store: Store any leftover muffins in an airtight container that is lined with layers of paper towels, and topped with another layer of paper towels. Store them in the fridge for up to 5 days.
Notes
Apple butter: I have a super easy recipe for slow cooker apple butter that needs to be made in advance of this recipe. Click here for the recipe. Feel free to use store bought apple butter, if you prefer.
Applesauce: You could swap the apple butter for applesauce in this recipe, just know that the apple flavor won’t be as delicious, or as intense. I would add more sugar to make up for the lack of sweetness, and more spices. I would recommend sticking with apple butter for this recipe, when possible.
Gluten free: To make this recipe gluten free I suggest using a gluten free flour blend. My go-to, is Bob’s Red Mill, gluten free 1 to 1 baking flour. Note: that I have not tested this recipe using gluten free flour, however with my gluten free baking experience, I am confident that this swap would work fine. Let me know if you try it.
Sugar topping: The sugar topping is totally optional. It does add a nice crunch and visual appeal. However, it sort of becomes soggy on day 2 of leftovers. Honestly, if I was making these to just be enjoyed in our house I would skip the sugar. It is a nice touch if you’re making these muffins to serve to guests, or bring to a gathering.
When I saw 2 tea of cloves I felt that was way too much so I just put in 1 teaspoon. I should have just done 1/2 because all I could taste was cloves this bummed me out since I put so much effort into making these. Otherwise pretty good.
Hi Louise, sorry to hear that you didn’t love the muffins. Thanks for pointing out that the cloves were too strong tasting for you. I do tend to like heavily spiced baked goods when it comes to cloves and cinnamon flavors. I have updated the recipe to be read 1/2 teaspoon to 2 teaspoons of cloves. I have also adjusted the recipe to read 2 to 4 teaspoons cinnamon, to give people the option. Thanks for pointing this out.
Very fluffy, light and moist. I went with 1/2 tsp of cloves and it was perfect for us. Great recipe!
Hi Mary, I am so glad to hear that you enjoyed the muffins.
Thanks so much for sharing, and for the star rating – this really helps my recipes to rank higher in google. Thanks again! 🙂
Great flavor! Due to husband’s health issues, I lowered sugar from 1/2 cup to 1/3 cup. I also used Avocado oil in place of coconut. They turned out well!
Sounds delicious, Cindy. Glad to hear that you enjoyed them! Thanks for the kind review! 🙂