Apple Almond Butter Muffins



The other day, I decided I wanted to add muffins to the brunch menu. I did this very spontaneously, as I am apt to do, and started throwing ingredients together, because I know no other way to bake.


Initially, I’d thought I might make some sort of peanut butter muffin and I even googled such. I was unimpressed with what I saw, however, and quickly abandoned that idea. My ideas landed on my little jar of almond butter, however, and an idea blossomed. It wound up being a very a tasty idea.


So I present to you– Apple Almond Butter Muffins.


Apple Almond Butter Muffins


Apple Almond Butter Muffins
Recipe type: breakfast, brunch, baked good
Prep time: 
Cook time: 
Total time: 
Serves: 15
A rich, moist muffin, pairing the lovely flavor of almond with light, juicy apple. Yield: 15 large muffins
  • 3 cups flour (I used 2 cups white, 1 cup whole wheat)
  • ¾ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup oil
  • ¼ cup almond butter
  • 2 eggs
  • ¼ teaspoon almond extract
  • ¾ - 1 cup milk
  • 1 large apple, finely diced (peel left on)
  1. Preheat oven to 350. Grease or line muffin tins with muffin papers.
  2. Mix dry ingredients (first five on list) in large bowl. Use a whisk to quicly combine.
  3. Add oil, almond butter*, eggs, almond extract, and ½ cup milk. (*If mixing by hand, you may want to melt the almond butter a bit to make it easier to mix in.)
  4. Gradually stir in an additional ¼ - ½ cup milk until desired consistency. You want a batter that is spoonable, not pourable, but as stiff as, say, cookie dough.
  5. Fold in apple.
  6. Fill muffin cups almost to the top-- these are big, rounded, beautiful, hearty muffins!
  7. Bake for 18-22 minutes, until golden on top and baked through.


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