Recipe by Acerast
These were a lunchroom favorite for the year I helped cook at a Lutheran School. No need to add spices - they are in the apple butter. Note: Some reviewers shared that these do not rise much and that they made only 18 muffins rather than 24.
Top Review by *Michigan Momma*
Fabulous! I was looking for a way to use up some of my crock pot apple butter, and I got a delicious muffin recipe that all 5 of my kiddos love! The were quite heavy - I was worried at first they might not be completely cooked in the middle - but they were simple moist and yummy!!
*I did double the recipe and almost added TWO (15oz.) cans of evaporated milk (that's the normal size cans around here). Good thing I doubled checked - the recipe only calls for 5 ounces! I put in the 10oz for a double batch and the muffins turned out GREAT!
I also added in two large apples, peeled & diced. You could also add in raisins, nuts....whatever strikes your fancy! Thank you for such a great recipe!
- 414.03 ml unbleached flour or 414.03 ml all-purpose flour
- 7.39 ml baking powder (aluminum-free if available)
- 4.92 ml baking soda
- 1.23 ml salt
- 118.29 ml butter, softened
- 236.59 ml sugar
- 1 egg
- 236.59 ml apple butter (homemade if available)
- 4.92 ml vanilla
- 29.58 ml lemon juice
- 141.74 g can evaporated milk
- sugar, to sprinkle
Directions See How It's Made
- In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl cream the butter and sugar until fluffy.
- Add the egg to the sugar mixture; beat well.
- Beat in the apple butter and vanilla.
- Stir lemon juice into the evaporated milk.
- Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
- The less you mix the more tender the crumb.
- Grease or line with baking papers, 24 muffin cups.
- Fill each cup 2/3 full.
- Sprinkle lightly with sugar.
- Bake at 350F for 20-25 minutes.
- Cool on wire racks.