Wholesome & Delicious: Easy Whole Wheat Apple Butter Muffins Recipe for Fall
Savor the season with these incredibly flavorful and moist Whole Wheat Apple Butter Muffins, crafted with no added oil for a healthier start to your day.
As the days grow shorter and a gentle chill fills the air, there’s an undeniable shift towards coziness, warmth, and the comforting aromas of fall. Around here, mornings become crisp, inviting us to open windows and let the refreshing breeze in. While the sun still offers its warmth during the day, the evenings quickly remind us that autumn has truly arrived. This magical transition signals the perfect time for fall baking, and nothing quite captures the essence of the season like the rich, sweet scent of apples and cinnamon wafting through the kitchen. It’s full steam ahead for all things apple and pumpkin!
Embracing Autumn Flavors: The Secret to Our Apple Butter Muffins
Last weekend, we continued our cherished fall tradition of making homemade apple cider. The process is always a delightful experience, filling our home with the sweet, spiced aroma of fresh apples. This year, my fall baking inspiration led me to experiment with homemade apple butter, and I can tell you, it was a revelation! Making apple butter in the crock pot for the first time was surprisingly simple and yielded the most wonderfully concentrated apple flavor imaginable.
My family, while appreciative of baked goods, isn’t always keen on finding actual chunks of apple in their muffins or loaves. This presented a perfect opportunity to use my freshly made apple butter. It delivers all the intense, sweet, and slightly spiced apple essence without any texture complaints. And guess what? It was a huge success! My 8-year-old, a self-proclaimed connoisseur of anything involving cinnamon, gave these muffins his enthusiastic seal of approval. His initial reaction was an excited, “MMMMmmmmm…..Cinnamon!” followed by a joyful acknowledgment of the deep apple flavor – precisely what I was hoping for. These whole wheat apple butter muffins truly hit the spot, proving that sometimes, the best flavors come from unexpected places.
Healthy Indulgence: Whole Wheat and Oil-Free Goodness
One of the best aspects of this recipe is that these muffins contain no added oil! The apple butter provides incredible moisture, making them wonderfully tender without the need for extra fats. Additionally, they are made with white whole wheat flour, which offers all the nutritional benefits of whole grains while maintaining a lighter texture and milder flavor compared to traditional whole wheat flour. This means you get a healthier muffin that doesn’t compromise on taste or texture, making them a fantastic choice for a nutritious breakfast or a guilt-free snack.
To elevate these wholesome muffins, I added a delightful crumble topping made from a simple mixture of oats, brown sugar, and cinnamon. This streusel-like layer adds a touch of sweetness and a satisfying textural contrast. If you prefer a simpler muffin, you can certainly omit the topping. For those who enjoy an extra touch of decadence, mixing in a tablespoon or two of melted butter to the crumb topping will make it truly irresistible. These apple butter muffins also freeze beautifully, making them an ideal make-ahead option for busy weekday mornings. Just pop one in the microwave for a quick, warm, and delicious treat.
Tips for the Best Whole Wheat Apple Butter Muffins
Achieving perfectly moist and flavorful muffins is easy with a few simple tips. Firstly, always measure your flour correctly. Spoon it into your measuring cup and level it off with a straight edge to avoid a dense muffin. For the wet ingredients, ensure your eggs are at room temperature, as this helps them incorporate more evenly into the batter. When combining the wet and dry ingredients, remember the golden rule of muffin making: do not overmix! Stir just until the flour streaks disappear. Overmixing develops the gluten, leading to tough muffins instead of tender ones.
For the crumb topping, a gentle hand is key. You want a coarse, sandy texture, not a paste. If you decide to add butter to the topping, use cold, diced butter and cut it into the dry ingredients with your fingertips or a pastry blender. This ensures a wonderfully crumbly texture as it bakes.
Customizing Your Muffins: Delicious Variations
While these Whole Wheat Apple Butter Muffins are perfect as is, they also lend themselves beautifully to customization. Feel free to experiment with additional mix-ins to suit your taste:
- Nuts: A handful of chopped walnuts or pecans would add a lovely crunch and nutty flavor.
- Dried Fruit: Raisins, dried cranberries, or chopped dried apricots could enhance the fruity notes.
- Extra Spice: A pinch of nutmeg, allspice, or ground ginger can further deepen the autumnal flavor profile.
- Chocolate Chips: For those with a sweet tooth, a sprinkle of mini chocolate chips would be a delightful surprise.
- Glaze: A simple drizzle of powdered sugar glaze (powdered sugar mixed with a touch of milk or apple cider) after cooling can add an extra layer of sweetness and visual appeal.
Don’t be afraid to make these muffins your own – the versatility of the apple butter base allows for endless delicious possibilities!
Serving and Storage Suggestions
These wholesome apple butter muffins are incredibly versatile. They make an excellent breakfast on their own, perhaps with a cup of coffee or tea. They’re also perfect for a quick snack, a packed lunch, or even a light dessert. For an extra special treat, warm them slightly and serve with a dollop of Greek yogurt or a smear of extra apple butter.
To store, keep cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, these muffins freeze exceptionally well. Once completely cool, place them in a freezer-safe bag or container and freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm gently in the microwave or oven until heated through. They taste just as fresh as the day they were baked!
More Muffin Inspiration
If you’ve fallen in love with these apple butter delights and are looking for more muffin inspiration, you’re in luck! We have a treasure trove of muffin recipes waiting for you. Be sure to check out the 50 Muffins that have been shared here before, all in one convenient place. Here are a few other fantastic options to get you started:
- Whole Wheat Blueberry Muffins by Oh, Sweet Basil – a classic, healthy twist on a family favorite.
- Zucchini Muffins – a great way to sneak in some veggies, incredibly moist and flavorful.
- Buttermilk Chocolate Chip Muffins – for those who crave a classic sweet treat.
- Raspberry Dream Muffins by Your Homebased Mom – a fruity and delightful option.
Whole Wheat Apple Butter Muffins
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Ingredients
Muffins
- 1 cup old fashioned rolled oats
- 1/2 cup milk, any type
- 1/2 cup apple cider
- 1 cup white whole wheat flour
- 1/2 cup brown sugar
- 1/2 cup apple butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Crumb topping
- 1/2 cup light brown sugar
- 1/4 cup quick cooking oats
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 400 degrees Fahrenheit (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying generously with nonstick spray.
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In a large mixing bowl, combine the old-fashioned rolled oats, milk (any type will work), apple cider, apple butter, large eggs, and vanilla extract. Whisk or stir until these wet ingredients are thoroughly combined.
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In a separate, medium-sized bowl, whisk together the white whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon until all dry ingredients are evenly distributed.
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Gently fold the dry flour mixture into the wet ingredients. Mix just until combined and no dry streaks of flour remain. Be careful not to overmix the batter, as this can result in tough muffins.
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Divide the muffin batter evenly among the prepared muffin cups, filling each approximately three-quarters of the way full.
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In a small bowl, combine the ingredients for the crumb topping: light brown sugar, quick cooking oats, and cinnamon. Mix well. Sprinkle this crumb topping generously and evenly over the top of each muffin batter-filled cup.
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Bake for 18-20 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
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Remove the muffin tin from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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