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Home » Easy Recipes » Breakfast Ideas » Apple Butter Muffins

Apple Butter Muffins

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These Apple Butter Muffins are SO delicious and freezer perfectly!

I found this Oatmeal Applesauce Muffin recipe online recently and knew I had to try it. Since I was out of applesauce, I used apple butter.

I tweaked a few other things and wasn’t sure how it would turn out, but we ended up loving these. I froze some of them and reheated them today and they were still delicious.

If you don’t have apple butter on hand, I’m sure you could use applesauce. But we thought the apple butter gave these a rich flavor.

 

Apple Butter Muffins

  • 1 cup rolled oats
  • 1 cup milk
  • 1/2 cup apple butter (I used this delicious homemade apple butter recipe.)
  • 2 eggs
  • 1 cup flour
  • 1/2 cup raw sugar (or brown sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup raisins, optional

Preheat the oven to 400 degrees. Mix together oats, milk, apple butter, and eggs.

Whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Add wet ingredients to dry ingredients and mix until just combined. Stir in raisins.

Spoon muffin mixture into greased muffin pan. Sprinkle tops of muffin batter with sugar. Bake for 20-25 minutes or until done.

Makes one dozen muffins. Freezer-friendly.


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    • Olivia says

      Hi Dani! These freeze well in Ziploc freezer bags. You can put them on a cookie sheet and freeze for a couple hours before putting them in the freezer bags to prevent the muffins from sticking together. They should last 3-6 months! Hope this helps! -Olivia, MSM Team

  2. Sherry says

    I am not one to change a recipe before I try it, but I can tell a good recipe when I see it. I have been baking for over 50 years. I have plenty of homemade apple butter. After I decided to double the recipe I subbed 1 cup of flour for whole wheat, (I mill my own white wheat, much less dense and heavy) added a tablespoon of flax meal and added finely chopped Opal apples. Thought about using snipped prunes in a future batch. I may decide to lower the sugar later as I have a diabetic husband. We feed our kids and grands every weekend and these will go quickly. My husband manages his diabetes (type 1) very well. 59 years of it. Sometimes his sugar gets too low with workouts or garden work. These are a good solution. Thanks for the recipe..

    • Jordan says

      You’re so welcome! I’m so happy that we were able to help you find a recipe that will work for your whole family! -Jordan, MSM Team

  3. Carrie Britt says

    Sorry for the dumb question but when a recipe just says “flour” does that mean all-purpose flour?

    • Jordan says

      Not a stupid question at all. Yes flour in general refers to all-purpose flour. If a different kind of flour is needed or called for it will be specified. I hope that helps! -Jordan, MSM Team

  4. anne says

    These were moist and good, but a bit plain. Maybe add apples? I feel like it needs one more item. I have made a very similar one that has blueberries. Maybe I am just missing some fruit in them. Any thoughts? Or do you put something on them when you eat them? I ate it plain.

  5. Amana says

    Hello. I LOVE these muffins! Could you provide the nutritional facts for this recipe? I’m wondering how much protein, carbs, sugar, etc. is in 1 muffin? Thank you!

  6. Lorraine says

    These are delicious! I added some chopped walnuts and reduced the brown sugar to 1/4 cup. Thank you!

  7. Doreen Lont says

    Went to my pantry believing I had a jar of apple butter and was set to make these to have with our soup for dinner. I was wrong about having the apple butter, but found a jar of pumpkin butter that i had purchased last year after the holidays on clearance at Aldi. A slightly different direction than I had planned to take, but the muffins turned out delicious!! A hit with the whole family. Can’t wait to make them again with apple butter.

  8. Chrysue says

    I love your muffin recipes. Simple and delicious. I always have the ingredients on hand. I just pulled a batch of these from the oven. I had some Trader Joe’s Pumpkin Butter and substituted that in for the apple butter and added chopped walnuts because I love nuts in muffins. Thank you for posting this and sharing these simple delicious recipes.

  9. Linda J says

    I’ve got a big jar of apple butter in the fridge and you just gave me a great idea of how to use some of it up! Sounds delicious.

    • Melissa says

      I’m making them with jarred pumpkin butter right now. Batter tastes good but a little on the sweet side. I’d probably reduce sugar a bit next time.

  11. Kathy says

    I made these for supper to go with our roasted chicken, roasted potatoes, and steamed green beans. They were delicious, moist, and my guys loved them.

  15. Anne says

    Made these this morning with the tail-end of a jar of apple butter I made in the fall. These muffins are deadly delicious and moist. I’m looking forward to pulling these out of the freezer for breakfast! Thanks for a great recipe.

  16. Tracy says

    I’m sure these taste wonderful with apple butter as a substitute but…..in case you find yourself out of applesauce for a recipe..just take a whole apple (core removed) and place it in the blender or food processor until it is mush. I then just add it to the recipe. You can’t tell the difference. I always have apples around and hate to buy the sauce just for a recipe. I always leave the peels on for the extra goodness but you can peel them if you like.

  17. Daphne says

    Regarding the apple butter recipe, how much apple butter does this make? I might want to reduce the amount in case it’s not a hit with the family. TIA!

    • TwinMamaTeb says

      woot! Something to make with all the apple butter that wound up a little runny this summer 🙂

  18. Margarita says

    I am going to try this but I am going to experiment with almond flour, and then if it does not turn out to well try some other flour. We are trying to watch the starch. Thank you for the recipe, I am not a fan of changing things really, but we have realized for our family starch and sugar (processed) makes us feel bad. So yeah probably will substitute the sugar, crossing fingers. These sound delicious!

    • Crystal says

      If you’re watching your calorie intake, I’d suggest sticking with the original recipe as it was really low-cal and looked like it would still be pretty good.

  21. Kassandra says

    The kids began a few days off with mid-winter break today, and we’re all relaxing–I’m enjoying Pinterest while they enjoy Doc McStuffins. I found this recipe using apple butter (an ingredient I have yet never know what to do with it), and decided to try it right away. So easy! Smells delicious in the oven right now! I love the perk of knowing it can be frozen, too. Thank you!

  23. melissa says

    Made your easy whole wheat muffins tonight. Yum yum! (P.S. It helps if you add the baking soda BEFORE you put them in the muffin tins and bake them for 5 minutes.) : ) I totally forgot, but mixed a little in to each muffin partway through baking and they were delish. Can’t wait to try them again… and this time do it the right way.

    This recipe looks like another keeper! Thanks! Keep ’em coming!

    • Jennifer B. says

      Good save! I once made boxed blueberry muffins and forgot to use the can of blueberries. I tried to mix a bit of the blueberries into each of the muffin cups like you did with the baking soda.

  25. Blaire says

    just made these and they are amazing! i doubled the recipe, and ate two of them as dessert! so easy and so good!

      • Shirley says

        Very good and easy. Added freshly grated nutmeg for a bit of extra spice. I also used almond milk as that is what I had on hand. I didn’t realize until they were baking that the recipe had no fat. Just tasted one as they have been cooling for 30 minutes now. They are super moist and delicious! Will make them again.

  26. Jennifer B. says

    Does anyone know if it matters if you add the wet ingredients to the dry (as Crystal directs) or vice versa? I’ve always added dry to the wet a little at a time. Does it result in a different texture or anything?

    • Crystal says

      You can do it like that. Usually why they have you mix the dry ingredients together first is so that you don’t get clumps of baking soda or baking powder. Or at least I *think* that’s the main reason. I could be wrong.

  27. Amy R. says

    I have a dummy question…What is raw sugar, and is there anything I can sub for it since I have the rest of these ingredients on hand right now and these sound delish!!

  28. Callie says

    Is there supposed to be a link to the apple butter recipe? There doesn’t seem to be a link in the parentheses. These look delicious!

  30. katie says

    when I click on the link for the apple butter I get a rewards survey page. Is it posted somewhere else?