Apple Butter Oatmeal Muffins

To all of you faithful MTK readers out there, I just want to say a quick thank you for hanging out with me day after day!!  I hope that you have found a new family favorite recipe here!!

But I also want to say sorry!  I want y’all to know that I do start every week with a schedule of recipes to make and every intention on posting every weekday.  But I know that hasn’t been happening lately.  And let me just give you a glimpse into my excuse as to why…

*and let me just start by saying you are not about to hear ANY pregnancy news, I realized as I was typing, this sounded like it could be some sort of an announcement excuse*



Meet my blogging assistant…
If this kid doesn’t nap, I don’t work.  If my stand mixer comes out on the counter, her stool comes in to the kitchen.  If I need a spoon, she needs a spoon.  The fact that she still has all of her fingertips is a miracle because I don’t know how many times while I’m chopping vegetables she has reached up to grab what I’m chopping to ask what it is.
And believe me, I’m in no way complaining.  I (99% of the time) love that she wants to spend time with me and wants to cook with me.  But I also know I would rather spend an hour at the library watching a magic show with her than stressing over making sure I have a new recipe posted!
So I promise y’all lovelies, new recipes will always be coming, but if I miss a day, just know it didn’t go to waste!!  🙂

YIELD: 4 dozen mini muffins
  • 1 cup rolled oats
  • 1 cup milk
  • 1/2 cup apple butter
  • 2 eggs
  • 1 cup flour
  • 1/2 cup turbinado sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • additional turbinado sugar for sprinkling
Preheat the oven to 400 degrees. Line a mini muffin tin with paper baking cups.
Mix together the oats, milk, apple butter, and eggs in a medium bowl. In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the prepared muffin tins, filling 2/3 of the way full. Sprinkle tops of the muffin batter with additional sugar. Bake for 10-12 minutes or until done.
Before you head out, stop by & check out these other yummy breakfast ideas!!
Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!

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  1. Every time I make these I get rave reviews. Everyone loves them including me, but I wish I knew why the paper cups were so hard to peel off… muffins stick to them, big time. Any ideas?

  2. You specify to put the dry ingredients in a small bowl, but then you want to put the wet ingredients into the dry ingredients. Please correct this to indicate the dry ingredient bowl should be at least medium. Makes no sense.

  3. These look awesome! But, I shouldn’t be surprised! You always have yummy stuff. And I know, my 3 year old is on the edge of no more naps, which means less blogging time for me. By the way my sweetie used to have that same striped dress your little one is wearing!

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