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These Apple Butter Muffins are packed with sweet apple goodness and the rich, spiced flavor of apple butter, making it perfect for fall or anytime you’re craving a delicious treat!
Made with rich apple butter and a touch of Greek yogurt, these muffins are soft, flavorful, and perfectly moist. Each bite brings a hint of cinnamon, brown sugar, and fresh apple. I love to top them with a simple vanilla glaze for an extra touch of sweetness and a bakery-worthy finish.
These muffins are incredibly easy to make and freeze beautifully. Using apple butter will add a richer apple flavor and extra moisture to the muffins, giving them that perfect apple taste! I used greek yogurt in this recipe but you may substitute an equal amount of milk if desired. Whether enjoyed as a quick breakfast treat, a lunchbox addition, or an afternoon snack with coffee or tea, these Apple Butter Muffins are sure to become a favorite. Added bonus… they’re sure to make your kitchen smell incredible!
PrintApple Butter Muffins
Ingredients
For the muffins:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup apple butter
- 1/2 cup plain greek yogurt (or milk)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the apple layer:
- 2 medium apples, peeled, cored, and diced
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk or half & half
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a small bowl, mix the diced apples with brown sugar and cinnamon. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in the apple butter and Greek yogurt (or milk) until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each muffin cup halfway with batter. Add a spoonful of the apple mixture to the center, then top with more batter, filling the cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- While the muffins cool, make the glaze by whisking together powdered sugar, milk (or half & half), and vanilla. Drizzle the glaze over the cooled muffins.
