Apple Butter Muffnuts

oh, muffnuts. Let me sing your sugary praises. So donutty. So muffiny.  I’ve been thinking about these since the first time I made them about a month ago.  They were amazing but, as I pondered what to do with a big batch of apple butter I’d made, I thought maybe the two were meant for each other.

 

 

As before, the dough came together in a snap and was thick and amazing.  With the extra heavy application of cooking spray, they baked up with a great looking crust and slightly darker than the original version–probably because of the added apple butter.
Then it was time to brush with butter and roll in the cinnamon and sugar.  I didn’t change anything about this step from the original recipe.  My son could barely contain his little muffnut-stealing hands.

 

When I first tried them when they were warm, I was sadly underwhelmed.  The cinnamon and sugar overwhelmed the little bit of apple flavor from the apple butter.  However, they improved as they cooled and the apple started to shine even up against the heavy coating.  If you ever had the great north-midwestern experience of having cinnamon cake donuts with fresh apple cider, these will taste very familiar.

I’m not going to say I’ll never make the plain version again but, if I have my apple butter laying around, I’ll probably opt for this version.

I made just a couple of substitutions to accommodate the apple butter in the recipe:

 

Makes 12

2 3/4 cups (13 3/4 ounces) all-purpose flour

1 cup (7 ounces) sugar

1/4 cup cornstarch

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup buttermilk

1 cup of Apple Butter

8 tablespoons unsalted butter, melted

2 large eggs

COATING

1 cup sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter, melted

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, apple butter and eggs together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.

Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.

Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.

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3 thoughts on “Apple Butter Muffnuts

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