New! Sparkling Apple Butter Doughnut Muffins

I know, I know. These Apple Butter Doughnut Muffins look a little too good to be true. But the good news is that they aren’t at all – they’re real as rain and ready to make your aquaintence, okay? Okay. I make muffins all the time (I’ve been sharing my favorites for years and years with you here), and these are true standouts.

The swap of rich and deeply spiced apple butter for the more common apple cider gives them an edge. Also, as I always do, I swap salted butter in for the unsalted that many muffin and quick-bread recipes call for, and it just makes them taste like MORE. More fall, more cozy, more crisp autumn vibes through and through.

Everything you need to know about these Apple Butter Doughnut Muffins

You may or may not have heard of (or hopefully, enjoyed) apple cider doughnuts during the crisp fall months and let’s be honest – they’re almost impossible not to love. I’d say the same holds true for these spicy, fluffy, ultra cozy Apple Butter Doughnut Muffins as well. It’s the best of an apple cider doughnut, but we’ve nixed the whole deep fried part and also swapped in some rich and luscious (yep) apple butter.

Apple butter is the PERFECT addition to all of your fall bakes and I’m sort of having to keep myself from using it in everything. Add it to your waffles and pancakes. To your French toast custard. A little slather of it on a grilled ham and cheese sandwich would be UNBELIEVABLE (note to self: try this). It’s a very reliably great addition to just about anything, and we are only ever limited by our imaginations, folks.

These muffins come complete with a very well spiced crumb and sparkly, cinnamon-sugar dusted exteriors that make them totally irresistible. Seriously. I put a plate of them out on my counter and they were still warm when my kids got home from school (as if I’m that kind of Mom or something) and they collectively flipped out. Just a really nice thing, all around.

These are just perfect. Great for breakfast, great for that little extra special something when you’re having house guests. Great for just you.

Muffin Tips and Tricks

1. Whatever you do, do NOT overmix your apple butter doughnut muffins – or, the batter at least. They’ll become tough and unappealing, rendering all of your muffining sort of worthless. That’s just the hard and harsh truth. Overmixing really isn’t great.
2. I like to use a 12-cup muffin pan and spread out my muffins, using every other tin where I can. This helps them grow a little taller.
3. These are best eaten with a couple of days to ensure their freshness isn’t compromised.

Why Do We Change Temps During Baking?

For the Initial High Heat (425°F)

• Rapid lift (“oven spring”): The higher temperature causes the water in the batter to turn to steam quickly and the leavening agents (baking powder/soda) will release gas more rapidly this way. This gives our Apple Butter Doughnut Muffins an initial boost before the batter fully sets.
• Domed tops: That fast rise forces the batter to climb up rather than spread out, which is why you often get those pretty bakery-style domes instead of flat muffins.
• Early crust setting: The muffin surface starts to set more quickly, which helps “hold” the shape as the inside continues baking.

For the Reduction to 350°F

• Even cooking: If we kept them at 425°F the whole time, the outside would brown too quickly and possibly dry out/burn before the insides fully cooked. Not cool.
• Tender crumb: The gentler heat at 350°F allows the interiors to bake slowly and evenly, leaving us with a moist, tender texture instead of one that’s tough or overcooked.

What’s in these Apple Butter Doughnut Muffins?

The Apple Butter

You can make it yourself or please feel free to do what I do and just procure a jar of some that another kind soul (or supermarket conglomerate) has already whipped up for you. All good either way. I used to make apple cider doughnut cakes and muffins but decided to up the ante a good bit by swapping out the cider (even though I adore the stuff) for some thick, rich, deeply spiced apple butter). These muffins have been all the better ever since.

The Actual Butter

Yep, I’m going to have you use salted butter in this recipe as it just lifts the flavors up as they deserve to be lifted. Think Patrick Swayze and Jennifer Gray in Dirty Dancing – a very good lift.

The Spices

I’m having you use the usual cinnamon and cloves in my apple butter doughnut muffins recipe, but I also love to use allspice in this because it’s just SO warm and cozy and absolutely perfect in just about every chilly season recipe, from sweet to savory. But nutmeg would be good instead or in addition.

If you like the looks of this recipe, you might also want to check out:

Banana Toffee Crunch Muffins

Fluffy and Tender High Protein Blueberry Muffins

Bakery Style Coconut Lemon Muffins

Bakery Style Lemon Poppy Seed Muffins with Crunchy Sugar

How do you make these Apple Butter Doughnut Muffins?

1. Preheat the oven to 425 degrees F. Butter 6 muffin tins.
2. In a microwave safe bowl (you can also do this in a saucepan on the stovetop), combine the apple butter (homemade or store-bought is just fine. I have a great recipe for it in my first cookbook) and salted butter and microwave for about 45 to 60 seconds, or just until the butter is melted.
3. Pour ¾ of the apple butter mixture into a large bowl (reserve the remaining for brushing), and add ⅓ cup of the sugar, the egg, 1 teaspoon vanilla, the yogurt, and the vanilla. Stir to combine.
4. In a second bowl, whisk together the flour, 1 teaspoon of the cinnamon, allspice, cloves, a pinch of salt, the baking soda, and baking powder. 
5. Add the dry ingredients to the wet and stir just until you can’t see any more dry streaks. Evenly divide the batter between the greased muffin tins.
6. Bake at 425 for 5 minutes and then reduce the temperature to 350 degrees. Bake at 350 for about 8 to 10 minutes, or until a toothpick inserted inside comes out totally clean (sometimes this takes 8 minutes for me, sometimes more – just check!). Let cool for 5 minutes before handling. 
7. In a small bowl, combine the remaining ⅓ cup sugar with the remaining teaspoon of cinnamon. 
8. Add about 1 tablespoon of water to the remaining apple butter mixture and brush this all over the warm muffins. Coat each glazed muffin with cinnamon-sugar, and enjoy. 

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