Recently I cooked up a batch of Slow Cooker Apple Butter. This is the easiest thing ever to do. You start with unsweetened apple sauce and add a lot of spices and some sugar. That cooks all day in the slow cooker making your house smell amazing!
The apple butter is great spread on English muffins, biscuits or toast. It’s also fantastic baked into muffins.
Here’s what you’ll need:
The ingredients are all very basic. You probably have most of them in your pantry right now. This is my favorite kind of recipe. It’s quick, basic and perfect for making when you need a treat to go with your coffee or you want to bake something special for breakfast. I used the homemade apple butter, but you could use store bought.
Apple Butter Muffins
Easy muffins baked with apple butter.
Servings: 12 muffins
Ingredients
- 2 cups flour
- 1/2 cup brown sugar
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter
- 1 cup apple butter
- 1/4 cup milk
- 1 egg
Instructions
- Heat the oven to 425 degrees and grease the muffin tin.
- Stir flour, brown sugar, baking powder, baking soda and salt together in a large bowl.
- In a separate bowl, melt butter in microwave.
- With a fork, stir apple butter, milk and egg into melted butter until well combined.
- Pour wet ingredients into dry ingredients and stir with a spoon just until moistened. The batter will be lumpy.
- Pour into 12 muffin cups and bake for 15 minutes.
I made these muffins but used pear butter I had made and they were fantastic.Thank You for the recipie
Could I use applesauce instead of the apple butter?
Yes, you may want to add some cinnamon and nutmeg too.
So I’m supposed to preheat the muffin pan to 425 degrees as well? They sound like they would be delicious!
Meg, I had to go back and look at what I’d written in the recipe. It does say to preheat the muffin pan, but the post doesn’t mention it. I don’t usually preheat the muffin pan, so I’m wondering if that was a mistake. I’m going to take it out. However, if you’ve already done it by preheating the pan, it should have worked just fine. It would have given more of a crust to the muffins.
I figured it out. It was supposed to say “grease the muffin tin”. Sorry for that lost word!
Thank you, Tiffany! I appreciate your prompt and helpful reply! 🙂
I tried adding 1 cup of dried cranberries to this and it must have dried them out, because the flavor was still good but they were way too dry. I love cranberry and apple! Any suggestions? Maybe use fresh cranberries next time?
Love the idea of adding dried cranberries! As soon as I thought of making muffins with my butter, I thought “apple-cranberry!”
Did you ever experiment with it? I’m thinking of maybe adding more milk
Soak them first?
Try steeping them in tea (flavored teas work very well and then drain them before adding to the batter.
That’s a great tip! Never heard that before.
I would say soak them first….dry fruit will soak all the moisture possible.
Thank you for a great recipe to use up some apple butter. I replaced 1/2 cup of flour with white whole wheat, added one Tbsp Chia seeds and an extra splash or two of milk. They came out fluffy and perfect.
Natalie – that sounds delicious, and the healthier adaptations are great!
Hello
Do I use 1/4 cup butter , or 1/2 ?
It says 1/4 4tbsp. So that would equal 1/2.
If so , why didn’t you just say 1/2 ?
I’m confused .
Hmm, the directions are a bit confusing! I just corrected it to read 1/4 cup butter (which is the same as 4 Tbs.) it just wasn’t clear. Thanks for letting us know, and sorry again about the confusion!
I just made these this morning, they came out great. I made apple butter in my crockpot two weeks ago, so this is a great wat to use it. I put apple butter on mine and then could decide if it was better with butter or apple butter.
Wow. Living in the UK here. We don’t really do the applesauce and applebutter thing in the way you US guys do. However after discovering an apple butter recipe online and having tonnes and tonnes of apples from our trees i decided to make some and then make these muffins and wow just wow. So now i am going to make many many more of these muffins and free them. Hopefully that will work. I will then process all my apples into apple butter i think!!! Many thanks
That sounds like a delicious plan, Clare!!
I made these today but added a cream cheese center. Switched out milk with buttermilk. Sweet and savory muffins. I also buttered my muffin tins and sprinkled sugar inside which made the outside of the muffins crispy.
Oh my! That sounds amazing!
Is this supposed to be a tablespoon o rteaspoon of baking powder?
It’s 1 Tablespoon of baking powder for these muffins 🙂
These were delicious!
I subbed oat flour for the regular flour, coconut oil for the butter, and a chia egg for a regular egg (1tbsp ground chia + 3tbsp water, rested for a few minutes before added). I
wasn’t sure if it was going to work modified for my allergies, and without a standard gf flour mix, but it did — and superbly so! Thanks so much!!!
Am I the only one who found 425 too hot for these? Tops and bottoms burned before centers were cooked through at 15 min. Had to cover lightly with tinfoil and turn the temp down to 350 for 5 more min. But they smell good and really easy to make.
These are delicious! Moist, light, golden goodness! I added 1/2 cup chopped walnuts and 1/4 cup crystallized ginger. Thanks for a perfect recipe!
Delicious but…I made the mistake of sifting my flour which caused me to use a bit more milk. Used my homemade apple butter. Moist and delicious. One point for us non bakers. Tell us how long to cool before removing from tins.
Disappointed….Made these exactly per recipe and they were not good at all. They lacked flavor and 1 Tbs of baking powder is more than I have ever used for muffins. What a waste of 1 cup of my delicious apple butter.
These muffins were very, very good. I followed the directions, including baking at 425.
I did add raisins. They were very moist. Thank you for the great recipe.
This was my first try at this recipe and followed it as written. I liked that they were not to sweet. I found they were a little on the dry side and not much flavor. The apple butter is homemade and not store bought. A local apple farm made it.
Last minute decision to make these to go along with a spice cake and leaf shaped sugar cookies for hospitality after church.
Delish despite my oven turning off towards the end of the cooking time. But removed them. Heated the oven back to 425 and put them back in for about 5 min. They had deflated a little but overall looked good. But most importantly people loved them I did sprinkle them with turbinado sugar before baking. Definitely going into my muffin folder. So easy to make.
Found this recipe on Pinterest as I have a lot of apple butter but am a terrible baker so as this is so simple I’d give it a try. Thought the batter was a bit dry so added a bit more milk and apple butter and they turned out great. Funny part is I was cleaning up after and discovered I forgot to add the egg! Probably why it was dry but am definitely making again this time with the egg!