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Mix the crumbled cookies in a medium bowl with ½ cup of rolled oats (45 grams), ½ teaspoon of cinnamon, and ¼ cup (50 grams) of light brown sugar. Cut 6 TBS (85 grams) of cold unsalted butter into small cubes. Toss the butter cubes in the bowl and use your hands to squeeze the streusel together until small clumps form.
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Preheat the oven to 425ºF. Line a regular sized muffin pan with liners. In a small mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate larger mixing bowl, combine the apple butter, brown sugar, and vegetable oil, and eggs whisk together.
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Spread 2 tablespoons of softened butter evenly over each sheet of dough. Spread approximately ¼ cup of apple pie filling evenly over the top of each buttered dough sheet. Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs.
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Bake for 15 minutes - rotating halfway through. Remove from the oven and immediately remove from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object. Roll each cruffin in the cinnamon/sugar mixture and place them on a plate or cooling rack to come to room temperature.
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Instructions. In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! For the streusel, combine the flour, cinnamon, sugar and walnuts together.
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Make the Filling. Peel and dice the apples. Drizzle fresh lemon or lime juice to prevent them from turning dark and for more freshness. In a skillet pan, cook the apples with 2 tablespoons of butter, and brown sugar until translucent. (2-3 minutes) Make the slurry by combining cornstarch and water.
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Instructions. Preheat the oven to 400°F and spray a muffin pan with a non-stick spray with flour added, or line the muffin pan with liners. Open up each of the four puff pastry sheets and lay them on the counter flat. Set two aside as they will be placed on top. 2 (17.3oz.) packages puff pastry.
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- Apple Butter Cruffins are crescent roll dough smothered in homemade apple butter, rolled, cut, and baked in a muffin tin, topped with cinnamon and sugar.
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Spoon one rounded teaspoonful Apple Butter into the centers of each muffin. Spoon another rounded tablespoonful of muffin batter over top of the apple butter in the tins. Use a knife if necessary to spread batter evenly over top of Apple Butter to the edges of the muffin tin. I used these ingredients.
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Combine egg, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups with a rounded tablespoon of batter. Top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients; sprinkle over muffins. Bake at 400° for 15-18 minutes. Cool for 10 minutes before removing.
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Instructions. Preheat oven to 350 degrees and line 18 muffin cups with paper liners. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. Using an electric mixer, beat butter and sugar together until fluffy. Beat in eggs one at a time.
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Instructions. Preheat the oven 400 degrees Fahrenheit. Grease a muffin tin or use paper cupcake liners. In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a separate bowl, whisk together the oil, apple butter, maple syrup, milk, and egg until thoroughly combined.
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In a separate bowl, whisk together the apple butter, brown sugar, oil, eggs, and vanilla until blended. Dump the wet ingredients into the bowl with the dry ones, and use a spatula or wooden spoon and mix just until combined. Let batter sit 10 minutes. Use a scoop or spoon and fill muffin cups almost to the top. Sprinkle with the chopped walnuts.
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Instructions. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with nonstick cooking spray. This will prevent sticking. First make your streusel topping: in a medium bowl, mix together the flour, pecans, brown sugar, cinnamon and salt.
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In a small bowl or large measuring cup, whisk together apple butter, melted butter, eggs, and vanilla. Pour wet ingredients into dry ingredients and mix until no lumps remain. Spoon batter into your prepared muffin tins. Fill tins about ⅔ full. (We like to use a cookie scoop to make sure all muffins are the same size).
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Preheat the oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set it aside. Working on a lightly floured surface, roll out each tube of dough into a 12×16-inch rectangle. If using perforated crescent roll dough, be sure to pinch the seams to seal them.
