A coworker of Katherine’s unloaded some of her extra jam on us. It was all really tasty, but a few years old so we wanted to make sure it didn’t sit long at our house. We know from watching a certain zombie show that canned food has a long shelf life, but until the zombie apocalypse comes we’ll try not to let things linger in our pantry. These muffins are quite chunky. If you want them to be less so, cut back or omit the fresh apples. We didn’t add sugar because the apple butter was sweet enough. Feel free to adjust the sweetness.
Apple Butter Muffins
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk*
- 1/2 cup apple butter, plus one tablespoon
- 2 tbsp melted butter
- 1 egg
- 1/4 tsp chopped pecans
- 1 large apple, cored and diced (about 1 1/2 cups)
Preheat oven to 400. Grease 12 regular muffin cups. Mix dry ingredients in a large bowl. Create a well in the center and add 1/2 cup apple butter, buttermilk, butter, egg. Stir to incorporate. Fold in apples and nuts. Divide batter between muffin cups. Use a pastry brush to brush the remaining apple butter on the muffin tops. Bake for about 20 minutes, or until a knife inserted in the center comes out clean.
Notes: If you don’t have buttermilk, you can put a half tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the half-cup mark with regular milk. Let stand for five minutes before using.