Go Back
–+ servings
John's Apple Muffins

John's Apple Muffins

This recipe is dedicated to John. After apple picking with his class, they decided to make muffins. His mom (who is a wonderful person and one of my favorite people) needed a recipe so he would not feel left out. So glad she dropped me a line because these moist, apple studded muffins are Molly's all-time favorites and a perfect back to school breakfast on the go or lunch. The brown sugar on the top adds a nice little crunch so don't skimp out on it. After all, we all know the lid is the best part of a muffin! You can buy apple butter at any supermarket -- it is in the jelly section. Apple sauce would probably work as well, but the concentrated butter adds a deeper flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffin
Course: Breads, Breakfast, Quick Breads
Calories: 241.4
Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 241.4kcalProtein: 0.547gPhe: 22.3mgPKU Exchanges: 1.49exch

Ingredients
  

Primary Ingredient Group
  • 2 cups Cook for Love Baking Mix
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Cinnamon, ground
  • 8 tablespoons Butter (1 stick) room temp, cut into 8 pieces
  • 1/2 cup Sugar
  • 1/4 cup Brown Sugar
  • 6 tablespoons Apple Butter
  • 1 So Delicious Vanilla Cultured Yogurt Alternative
  • 1 teaspoon Vanilla Extract
  • 2 Apples peeled, cored and diced
  • 1 teaspoon Apple cider vinegar
  • 1/4 cup Brown Sugar to sprinkle on top

Method
 

  1. Preheat oven to 400 degrees; line muffin tin.
  2. Combine baking mix, baking powder, baking soda, salt and cinnamon in medium sized bowl, whisk to combine.
  3. Put the butter in the bowl of your mixer fitted with the paddle attachment. Add the granulated and brown sugar; cream until fluffy, about 2 minutes. Add the apple butter, mix for an additional 30 seconds. Add yogurt and vanilla.
  4. Add dry ingredients, mix briefly to combine. The batter will be a little drier than expected at this point.
  5. Fold in the diced apples.
  6. Add the vinegar and mix briefly
  7. Working quickly, divide the batter evenly into muffin tin (it will be completely to the top). Sprinkle 1 teaspoon brown sugar on top of each muffin.
  8. Bake 25 minutes.
  9. Cool for 5 minutes, remove from pan.

Notes

Reader Q&A:
Q: What kind of apple butter do you recommend? A: I have no loyalty -- whatever is in my supermarket or famers market.
Brenda
Q: My daughter and I plan to try these muffins. Do you recommend using the regular size muffin tins or the miniature version. My grandson is 1 year old. Thank you.
Dianne A: I like mini muffins for little ones. All of the muffins freeze great so it makes a convenient snack.
Brenda
Q: How much applesauce would I use in place of the apple butter? A: The same amount. -- Brenda

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe