#63 Apple Butter Streusel Muffins

I never even knew apple butter existed until probably less than a year ago. I know, I'm crazy, right? The first time I had it was at my first trip to Cracker Barrel, and right then, I was sucked in. Who can resist sweet, warm cornbread muffins with apple butter? Not me, I found that out right away.

So, I bought some apple butter with the intention to use it on toast for breakfast or something similar. Well, I couldn't even tell you the last time I had toast. I don't really even like it very much, so that was a bad idea on my part. Therefore, there has been a barely used jar of apple butter sitting in the fridge for weeks now.

It's been sitting there, just waiting to be used. Not on toast, no. But, instead in and spread all around on STREUSEL MUFFINS. How could I not have thought of this? I didn't think of it myself, but came across a recipe on Pinterest and knew I had to try them.

The only downside with the original recipe I found was how unhealthy it was: all-purpose flour, oil, filled with sugar and topped with glaze. So, my next project was to revamp these to make them a little healthier. These have half whole wheat flour and half unbleached all-purpose, coconut oil instead of vegetable oil, pure raw honey instead of sugar, and almond or rice milk instead of dairy. Also, I reduced the sugar and nixed the powdered sugar glaze because after they are smothered with apple butter, they need NO more sweetness. 

They need no more sweetness because they are the bomb. Even my brother, who had never had apple butter in his life (I know, what's wrong with my family? We're amateurs), tried one of these and said, "Wow. Wow, these are good." Just warm them up in the microwave or grab them (cooled slightly) out of the oven, cut and slather with apple butter. They are DELICIOUS for breakfast, a snack or even dessert. Get baking, you will love them! 

Apple Butter Streusel Muffins
Prep Time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes.
Yields: 15 muffins


1 cup whole wheat flour
1 cup unbleached all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1 egg
1/2 cup pure raw honey
3/4 cup milk (almond, rice, skim, etc.)
1/2 cup melted coconut oil
1 teaspoon vanilla

3/4 - 1 cup apple butter (about 1 tablespoon per muffin)

For streusel:
1/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
1 teaspoon cinnamon
1/3 cup brown sugar
4 tablespoons light butter, softened


1. Preheat oven to 375 degrees. Spray 15 muffin tins with cooking spray. Set aside.

2. In a large bowl, add wet ingredients: egg, honey, milk, melted coconut oil and vanilla. Stir to combine. Add flours, baking powder, cinnamon and allspice and stir until just combined. Do not overmix! Set aside.

3. In a small bowl, combine streusel ingredients. Use your hands to combine ingredients until the mixture becomes similar to wet sand and all the butter is fully incorporated. Set aside.

4. Spoon about 3 tablespoons of batter into each muffin tin, or enough to cover the bottom and about one fourth of the way up. (This should use about half of your batter.) 

5. Top batter with 1/2 - 1 tablespoon of apple butter, enough to cover the batter, but not spill all over the sides. (But, I think more is better!) 

6. Evenly top apple butter with half of the streusel mixture. Top with remaining batter. Evenly sprinkle the remainder of streusel on top. (So, your layers from bottom to top should go: batter, apple butter, streusel, batter, streusel.)

7. Bake for 15-20 minutes until edges begin to brown. Let cool in muffin tins 5-10 minutes before removing to let cool completely. They are best served warm, sliced and spread with additional apple butter! Cover and store leftovers at room temperature.

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

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