Once again, I found myself with an abundance of apples this fall. But I didn’t get them all at once, so I never felt like I had enough to make applesauce. I made some apple crisp, and some apple pie, ate them plain, and then I got a new bag of apples that I needed to do something with. I decided to do something new (for me) and make apple butter.
Have you ever made apple butter before? I hadn’t, but it turns out it is so super simple. But then I found myself with more apple butter than I knew what to do with – I mean, spreading it on toast is great, but I got to a point where I wanted to try some other things. I put it in a pork chop recipe (delicious), and a pulled pork recipe (also delicious), but I think my favorite use for it are these apple butter muffins.
They may be my new favorite muffin. Simple without being boring, tasty without being fussy.
Recipe source: Eat at Home
I’ve made a few alterations: use half whole-wheat flour and half all-purpose, added cranberry option, adjusted oven temp and cook time (for my oven, so that may be different for you)
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 Tbs butter, melted
- 1/4 cup milk
- 1 cup apple butter
- 1 egg
- rough chopped fresh or frozen cranberries, optional
Directions for putting them all together:
- Preheat oven to 400 F and grease or line a muffin tin.
- Whisk flour, sugar, baking powder and soda, and salt together in a large bowl.
- In a separate bowl or glass measuring cup stir the melted butter into the milk, apple butter, and egg until well combined.
- Pour wet ingredients into the dry, add the cranberries, and stir just until moistened.
- Distribute batter evenly into your greased or lined muffin tin and bake for 12-15 minutes.
Yield: 12 muffins
I especially like these warm from the oven with a smear of butter, but they’re also delicious at room temperature.
What do you do when you find yourself with an abundance of apples?