A couple of years ago, I started using the crockpot to make apple butter. It was an easy solution for the hundreds of apples we brought home from the orchard, and it makes the house smell incredible. Plus, it cooks while I sleep, and then I store the apple butter in the freezer. That’s a win-win in my world.
My apple butter usually winds up on biscuits or in baked brie, but when Andy requested muffins for a work potluck, I decided to see if anyone had ever put apple butter in the muffins before they baked, rather than on the muffins afterwards.
A few seconds later, Google came back with more than four million results. (Further proof that there’s nothing new left under the sun.) After skimming the first few items (does anyone really get past the first page of search results?), I narrowed it down to two choices. And from there, I simply went with the one that had the streusel topping. Although, I would have preferred a recipe that had the apple butter mixed into the batter, instead of spooned into the center. Maybe I’ll experiment with that someday.
Like any good muffin recipe, these came together quickly and easily. After all, if I’m going to spend hours in the kitchen, I’m going to make something fancier than muffins. I decided to skip the glaze (mostly because I was feeling lazy), and while I’m sure it would be fantastic, you can’t miss what you don’t know. The muffin itself isn’t overly sweet, but the apple butter and the streusel make up for it. And then I don’t feel like I’m completing negating my evening bike ride by eating one. (Please don’t tell me if that’s not true, OK? Ignorance is bliss.) 😉
Apple Butter Muffins
Makes about 16 standard-sized muffins
For the muffins:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt.
3/4 cup milk
1/2 cup vegetable oil
1/3 cup apple butter (I didn’t actually measure this out. I just scooped spoonfuls from the jar.)
For the streusel topping:
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup walnuts
4 tablespoons unsalted butter
Preheat the oven to 425. Line a muffin pan with liners and set aside.
Combine the flour, sugar, baking powder, cinnamon and salt together in a small bowl. Whisk to combine.
In a large bowl, beat the egg, milk and vegetable oil together until combined. Add the dry ingredients to the egg mixture and gently mix until the ingredients are just combined. (Don’t overmix!)
To make the topping, use your now-empty dry-ingredients bowl and stir the flour, cinnamon, brown sugar walnuts together. Cut in the butter with a pastry cutter until the mixture is well-blended.
Place a heaping teaspoon of the muffin batter in the bottom of the prepared muffin cups, and then place a heaping teaspoon of apple butter on top of the muffin batter. Sprinkle a hearty pinch of streusel on top of the apple butter, and then top the streusel with another heaping teaspoon of batter. When all of the muffin cups are filled and the batter is gone, top the muffins with the remaining streusel.
Bake at 425 degrees for 5 minutes, then reduce the temperature to 375 degrees. Bake for another 15 minutes, or until muffins are golden brown and test done with a toothpick. Remove the muffins from the oven and allow them to cool on a wire rack before serving.
From Tastes of Lizzy T’s
Click here for a printable version.