Apple Butter Muffins

Fresh coffee and sliced fruit go well with this

Fresh coffee and sliced fruit go well with this

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Recipes, Things in Jars and tagged , , , , , , . Bookmark the permalink.

16 Responses to Apple Butter Muffins

  1. Ruth says:

    They look great

  2. Jueseppi B. says:

    Reblogged this on MrMilitantNegro™.

  3. renxkyoko says:

    Sorry for my ignorance but what is apple butter?

  4. Grannymar says:

    Apple butter recipe please, we do not have it in Ireland. Closest I can think of is Lemon curd, like the filling for Lemon meringue Pie:

    Lemon Curd

    4 Eggs beaten. 4 ozs Butter 1 lb Sugar
    Finely grated rind of 4 lemons and juice of 2

    Strain eggs through sieve into oven-proof container and stir in the sugar. Add lemon juice, rind and butter. Tie on a double layer of greaseproof paper.
    Put ½ pint of water and rack in the pressure cooker and stand container on the rack. Cook for 15 minutes once it comes to pressure. Reduce pressure at room temperature. Stir lemon curd until smooth and pour into warm sterilized jars.

    • I will see if we can get the recipe from Katherine’s coworker. It’s basically a very thick spread, like our peach butter was.

    • Here’s the recipe she uses:

      Ball Blue Book Apple Butter

      Minutes to Prepare: 30

      Minutes to Cook: 145

      Number of Servings: 120


      2 quarts cooked apple pulp
      4 cups sugar
      2 teaspoons ground cinnamon
      1/4 teaspoon ground cloves


      Cook apples in small amount of water until applesauce consistency. Put through food mill. Measure pulp. Add sugar and spices. Cook until the flavors are well blended, about 15 minutes. If too much liquid remains, continue cooking until thicker. To prevent sticking, stir frequently as mixture thickens. If too thick, add a small amount of water for desired consistency. Pour, hot, into hot jars, leaving 1/4-inch head space. Adjust caps. Process pints 10 minutes in boiling water bath. When cool, test for seal. Store. Yield: about 5 pints.

      • Grannymar says:

        Thank you, I really appreciate it. No butter in sight, so it really suits me. I am unable to digest dairy produce – milk, cream, butter or yogurt. This means I am always on the lookout for something to line my bread in a sandwich, so the filling stays put and not on the floor. IIn cooking we use Bramley apples, a sour variety that sweetens in cooking. I also love this variety cut in rings and grilled with bacon.

  5. Angeline M says:

    I’ve seen pumpkin butter in a local grocery store…..I think it will substitute nicely.

  6. ChgoJohn says:

    Great idea, Greg. Never thought to add apple butter to muffin batter. Smear it on a muffin, though … mmmm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.