Cook Time: 30-40 minutes
Prep Time: 5 minutes
A spread of Apple Butter a day keeps the doctor away...that's how the saying goes right? Happy Fall friends! These delicious Cinnamon Streusel Muffins, laced with sweet cinnamony apple butter, will chase away any rainy day gloominess and put a smile on your family's face.
As much as our family loves summer, Fall is usually a nice welcome here in the North East, as it means crisper days, lower humidity, fiery-colored leaves, and A LOT less rain (or at least that is the norm). In case you have been not been following the news, Pennsylvania has been drenched with this crazy rainy pattern for most of the Summer and into Fall... weather seemingly atypical for our area.
What is the perfect cure for those rainy day blues you ask? "Bake the world a better place!" (Sorry, I couldn't help myself). And better yet, bake with your children! We love baking together as a family and these muffins, tinged with Cherchies® Apple Butter Spread and cinnamon, and drizzled with a lemony glaze are “just what the doctor ordered”. ;)
So fire up the fireplace, turn on your oven (maybe light a Fall-scented candle), grab the family, and get ready to create an amazing, Fall-scented dish everyone will love!
Comment below and let us know how you liked this recipe:) Thank you for visiting our blog and we hope to see you again!
* Note- I usually, make this as a coffee cake in a 9X13 pan, but this time decided to make muffins. I used jumbo muffin tins from Wilton but this recipe will easily work in regular muffin tins as well (you may need to lower the cooking time to 30 minutes).
1 box yellow cake mix with pudding (We used Betty Crocker Super Moist Yellow Cake Mix)-
2/3 cup Cherchies® Apple Butter Spread
1 cup buttermilk (*Substitute 1 cup milk plus 1 Tablespoon white vinegar, stir and let sit for a minute)
4 eggs, room temperature
STREUSEL MIX INGREDIENTS
1-2 Tablespoons (Tbsp)
2/3 cup brown sugar
2 Tablespoons lemon juice
3/4 cup powdered sugar
Preheat the oven to 350 degrees. Spray the muffin tins with cooking spray. (We used jumbo muffin tins from Wilton to make them extra special. See *Note). In a small bowl, mix the streusel ingredients with a fork. (You will be using half of the streusel mix for the layering effect mentioned shortly, and the other half on top before baking).
Mix the muffin ingredients together in a medium bowl with a hand mixer and beat for two minutes.
So here is the fun part. The goal is to layer the batter, followed by a little streusel mix, then add more batter on top, not exceeding filling the muffin tin to 2/3 full.
After you have carefully layered the batter, take a butter knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls. (This picture I accidentally filled the muffin tin more than 2/3 full…oops, sorry!) Finish by sprinkling the remaining streusel mix over the muffins. Place the muffin tins in the oven and bake for 30-40 minutes or until toothpick comes out clean. Depending on your oven and the size of the muffin pan (see *Note above), begin checking for doneness at 30 minutes.
While muffins are baking, mix the icing ingredients together in a small bowl and set aside. When muffins are done, remove from oven and allow them to cool for about 15 minutes. The muffins can be slightly warm, but not hot, or it will melt the icing. Drizzle icing over muffins and enjoy!