Apple Butter Swirled Muffins with Cinnamon Streusel

Tender, bakery-style muffins swirled with rich apple butter and topped with a buttery cinnamon streusel. A cozy fall treat that’s the perfect way to use your homemade apple butter — delicious for brunch or an afternoon coffee break.

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Prep Time 15

Cook Time 25

Servings muffins

Equipment

muffin tin

Ingredients

2 cups unbleaced all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1½ tsp cinnamon (or apple pie spice)
1/2 cup unsalted butter, softened
1/2 cup pure cane sugar
1/4 cup brown sugar (light or dark)
2 large eggs
1 tsp vanilla extract
3/4 cup sour cream
1/4 cup buttermilk

Swirl

Heaping 1 teaspoon apple butter per muffin(about ½ cup total)

Cinnamon Streusel

1/2 cup unbleached all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup cold butter, cubed

Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with parchment liners.
Make the Streusel:
Combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Set aside.
Mix the Batter:
Whisk flour, baking powder, baking soda, salt, and cinnamon or spice mix.
In another bowl, cream butter and sugars until fluffy.
Beat in eggs one at a time, then vanilla and sour cream.
Mix in buttermilk, then fold in dry ingredients just until combined.
Batter will be thick but scoopable.
Assemble:
Fill muffin cups halfway with batter, add a heaping teaspoon of apple butter, top with remaining batter, and swirl lightly with a knife or skewer.
Top:
Sprinkle generously with cinnamon streusel.
Bake 20–24 minutes, until golden and a toothpick comes out clean.
Cool 5 minutes in the pan, then transfer to a rack.