Apple Butter Stuffed Cinnamon Muffins

There’s a surprise inside each of these muffins: delicious Musselman’s® Apple Butter. They’re crowned with an easy brown sugar-cinnamon topping.


24 Muffins
4 cups all-purpose flour
2/3 cup light brown sugar
2/3 cup granulated sugar
4 tsp. baking powder
2 tsp. ground cinnamon
3/4 tsp. salt
1 1/3 cups soy milk or whole milk
1 cup unsalted butter, melted
4 eggs
2 tsp. vanilla
1/2 cup MUSSELMAN’S® Apple Butter

3/4 cup light brown sugar
1/3 cup granulated sugar
1 1/2 Tbsp. ground cinnamon


Preheat oven to 400°F conventional or 350°F convection. Line one (24-cup) or two (12-cup) standard 3" muffin pans with paper baking cups. In a large mixing bowl equipped with whip, whisk together flour, sugars, baking powder, cinnamon and salt.

In a medium bowl, whisk together milk, butter, eggs and vanilla until combined. With mixer on low speed, pour wet ingredients into dry, mixing with paddle attachment just until combined. Do not over-mix or muffins will be tough.

Fill each muffin cup 1/3 full, using about 2 oz. of batter. Spoon 1 tsp. apple butter over each muffin. Top with more batter (about 2 oz.) until muffin cups are about 2/3 full.  

In small bowl, combine topping ingredients. Sprinkle topping evenly over muffins, using about 2 tsp. of topping per muffin.

Bake for 17–20 minutes, or until toothpick inserted in center of muffin comes out clean.

Cool in cups on a wire rack for 5 minutes; remove from cups and cool completely.

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