Description
Warm spiced apple butter adds delicate flavor to these sweet Fall muffins. With walnuts and whole wheat flour, these make the perfect grab and go breakfast, lunchbox treat or after school snack.
Ingredients
Scale
- 1 cup all-purpose flour (130 g)
- 1 cup whole wheat flour (130 g)—fresh milled or a good quality brand like Bob’s Red Mill Organic Whole Wheat Flour
- 1/2 cup light brown sugar (106 g)
- 1 1/2 teaspoons baking powder
- 1 1/2 tsp apple pie spice (or ground cinnamon)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 5 Tablespoons butter, melted (70 g)
- 2 eggs
- 1 cup apple butter
- 3/4 cup vanilla yogurt (170 g)
- 1/2 cup shelled walnuts (50 g)
Instructions
- Preheat the oven to 350 F (180 C).
- Melt the butter in a small pan. Brush a 12 cavity muffin pan with 1 tablespoon of melted butter.
- Set aside 12 walnut pieces for the tops of the muffins. Chop the rest of the walnuts into coarse pieces.
- Whisk the flour, sugar, baking powder, baking soda, apple pie spice and salt in a large mixing bowl. Stir the walnuts into the flour.
- Beat the eggs into the rest of the melted butter.
- Mix the apple butter and vanilla yogurt into the butter/eggs.
- Make a well in the dry ingredients and pour in the apple butter mixture. Stir everything together until the flour is just moistened. Be sure to scrape down to the bottom of the bowl as there’s usually flour hanging out that you missed!
- Fill the muffin tins nearly to the top. Top each muffin with one of the reserved walnuts.
- Bake the muffins for 20-22 minutes until a toothpick inserted into the center comes out clean or the middle of a muffin springs back when you touch it.
- When the muffin pan is cool enough to handle pop the muffins onto a wire rack to finish cooling.
- Muffins are best the day that they’re made, but you can freeze muffins for up to 2 months.
Equipment
Buy Now → - Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Morning breads
- Method: Bake
- Cuisine: American