Apple butter muffins

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Apple butter muffins

Welcome to Fall with the easy to make and healthy apple butter muffins. With just a hint of cinnamon and ground cloves, they will kick start your day.
Servings 12 people
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • muffin pan
  • 2 mixing bowls
  • mixing tools (whisker, soft spatula)
  • sifter
  • cupcake liner (optional)
  • microplane or cheese grater, fine holes


  • 2 cups flour unbleached, all purpose
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup honey local, if possible
  • 2 eggs farm fresh, if possible
  • 1 cup apple sauce or apple butter, which is what I used
  • 1 carrot shredded
  • 1/2 tbsp cinnamon
  • 1/4 tbsp cloves ground
  • 1 tbsp lemon zest grated
  • 1 tsp vanilla extract
  • 3 tbsp butter melted


  • Gather your ingredients.
  • Preheat the oven at 350 derees; mix the dry ingredients: flour, baking soda, baking powder, salt, spices; sift them and set them aside; shred the carrot and grate the lemon zest.
    2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tbsp cinnamon, 1/4 tbsp cloves
  • Mix the wet ingredients: gently beat the eggs; combine with the apple butter, honey, vanilla extract; melt the butter and add to the mixture.
    3/4 cup honey, 2 eggs, 1 cup apple sauce, 1 tsp vanilla extract, 3 tbsp butter
  • Start adding the dry ingredients into the wet ones little by little and mix well to combine; add the carrot and lemon zest.
    1 carrot, 1 tbsp lemon zest
  • Pour the batter into the muffing molds lined with cupcake liners, or simply grease the molds and then bake for 25 minutes; check the muffins with a toothpick after 20 minutes. When the toothpick comes out clean, the muffins are cooked.
  • Remove from the oven and let cool on a rack. The muffins can be refrigerated for up to 5 days, or also frozen.


The story behind the apple butter starts when we moved to our current home, the Tipsy Farm about two years ago.
The property has several apple trees and the year we moved in, we had a huge apple harvest.
Now, there are only three of us (aside from the dogs, who don’t eat apples) and before the cows came, we could only eat so many apples.
So, I experimented with different recipes on how to use fresh apples, and then I stumbled on an apple butter recipe.
I made my first badge in the crockpot and I still make it the same way today. Its slow cooking process allows for all the scents of the apples and spices to fill the house and make it feel delightful.
One final note is to thank my local farming community for providing me with farm-fresh eggs and honey. My muffins are extra special because of the hard work that local farming communities do to provide us with healthy and nutritional essential ingredients. So, thank you!
Calories: 166kcal
Course: Breakfast
Cuisine: American, Italian
Keyword: apple butter, apple butter muffins, apple butter recipe, apple sauce recipe, breakfast ideas, breakfast muffins, how to make muffins, low fat breakfast


Calories: 166kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 261mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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