Apple Butter Muffins
Have you made the Slow Cooker Apple Butter with Chia yet?? If not, I urge you to do so! Your home will smell like fall for days - warm, comforting, slightly spicy and mouth-watering! While the apple butter would be a great gift, keep some for yourself to slather on toast or biscuits, stir into oatmeal, and definitely, make Apple Butter Muffins!
I love muffins as opposed to quick breads. You can put some in the freezer to pull out when needed, there is built in portion control (somewhat!) and more even cooking (I'm so disappointed when my loaf of banana bread is done on the outside but has a gooey center!).
This recipe replaces half of the flour with whole wheat flour to boost the nutritional value slightly without producing a super dense muffin. The apple butter adds moisture, sweetness and, of course, tons of flavor. (Yes, you can use store-bought apple butter but please try the Slow Cooker Apple Butter with Chia. I promise you won't be disappointed!).
How do you serve the muffins? With more apple butter, of course!
Apple Butter Muffins
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 egg
- 1/3 cup brown sugar
- 1/3 cup canola oil
- ¼ cup reduced-fat milk
- 1 cup apple butter (Slow Cooker Apple Butter with Chia, or store-bought)
- ¼ cup brown sugar
- 2 tbsp butter
- ½ cup oats (regular or old-fashioned)
- ½ tsp cinnamon
- ¼ cup chopped pecans
Preheat the oven to 350 degrees Fahrenheit. Spray 10 “wells” of a muffin pan with non-stick spray or line with muffin cups.
In a large bowl, combine the whole wheat and all-purpose flour, baking powder, soda, salt and cinnamon. Mix thoroughly.
In a medium-size bowl combine the egg and brown sugar and mix together. Stir in the oil, milk and apple butter. Add the dry ingredients and mix gently until just combined. Scoop into the prepared muffin pan, filling each cup ¾ full.
For the streusel topping. Combine all ingredients in a medium size bowl. The mixture should be crumbly. Sprinkle the topping on the muffins and lightly press into the batter.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 5 minutes then remove muffins from pan and continue cooling on rack.
Makes 10 muffins