muffins
Apple Butter Streusel Muffins
Soft, tender apple butter muffins topped with a buttery streusel. This easy recipe solves the mystery of keeping muffins moist and flavorful every time.
The Secret to Muffins That Stay Moist
Ever baked a batch of muffins only to have them dry out by the next morning? Apple butter is your answer. This ingredient keeps these muffins incredibly tender and flavorful while the streusel topping adds that irresistible crunch we all crave. These are the muffins I reach for when I want something special without any fussy technique.
Notes from My Kitchen
- Don’t skip the sour cream—it’s the secret to moist, tender crumb. It also balances the sweetness of the apple butter beautifully.
- Make sure your butter and eggs are at room temperature before mixing. This helps them emulsify properly and creates a lighter batter.
- The streusel is best sprinkled on right before baking. If you prep it ahead, store it separately and add it fresh for maximum crunch.
- If your muffin tops are browning too quickly, loosely tent the tin with foil after 15 minutes of baking and continue until the centers are done.
Variations
- Maple Apple Butter Muffins: Reduce granulated sugar to 1/2 cup and add 1/4 cup pure maple syrup to the wet ingredients for a subtle maple note that complements the apple butter.
- Apple Butter Muffins with Cream Cheese Swirl: Dollop 1 tablespoon of softened cream cheese onto the batter in each cup before adding streusel for a tangy surprise in every bite.
If you love the apple butter flavor here, you’ll also enjoy my apple cinnamon bread which uses the same wonderful ingredient.
Ingredients
For the Muffins
For the Streusel Topping
Instructions
- 1
Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition.
- 4
Combine Wet Ingredients
Stir in sour cream and apple butter until just combined. The batter should be smooth but don't overmix.
- 5
Fold in Dry Ingredients
Gently fold the dry ingredient mixture into the wet ingredients until just combined. A few lumps are perfectly fine—overmixing creates dense muffins.
- 6
Make the Streusel
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Stir in chopped nuts.
- 7
Fill and Top
Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle streusel generously over each muffin.
- 8
Bake
Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in the tin for 5 minutes before turning out onto a wire rack.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 245 calories |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 32g |
| Sugar | 18g |
| Protein | 3g |
| Sodium | 210mg |
| Fiber | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use homemade apple butter in this recipe?
Absolutely! Homemade apple butter works beautifully and often gives you more control over sweetness. Just make sure it's smooth enough to incorporate easily into the batter. If yours is thicker, you can thin it slightly with a tablespoon of milk.
Why do my muffins have a sunken center?
This usually happens from either opening the oven door too early or overbaking. Resist peeking for at least 15 minutes, and start checking for doneness right around the 20-minute mark. The centers should feel just set when you gently press the top.
How should I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days, or wrap them individually and freeze for up to 3 months. I like to reheat frozen muffins in the microwave for 30 seconds for that just-baked feeling.
Reader Reviews
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