Number of portions: 24
Size of portions: 1 muffin

SunButter Apple Cinnamon Muffins

MUFFIN INGREDIENTS

3/4 cup butter, unsalted
1-1/2 cups SunButter Creamy
3-1/2 cups all purpose flour
2 teaspoons baking soda*
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs, fresh
1 cup brown sugar, packed
4 teaspoons vanilla extract
1-1/2 cups milk, 2%
1-1/2 cups strawberry preserves

CRUMB TOPPING INGREDIENTS

2/3 cup brown sugar, packed
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, melted
3 cups all purpose flour

PREPARATION

Heat oven to 350°F. Spray muffin tins with non-stick spray or line with muffin liners. Set aside.

Place butter and SunButter in microwave safe bowl and microwave for 30 seconds, stirring well. If mixture is still too thick to stir, microwave in 15 second increments, stirring well after each increment until mixture is thoroughly blended. Set aside to cool slightly.

In bowl, whisk together flour, baking soda, salt, and spices. Set aside.

In bowl, whisk together eggs, brown sugar, and vanilla until smooth. Stir in the SunButter mixture, mixing until smooth – the batter will be slightly thick. Add dry ingredients and stir until almost combined, batter will be very thick. Add milk and stir until batter forms, trying not to over mix.

Fill liners half way full with batter. Make a slight depression in center of batter and place one tablespoon of strawberry preserves into center of each muffin. Set aside.

6. To make the crumb topping, whisk together sugar, brown sugar, cinnamon, salt, and melted butter until combined and sugar begins to dissolve. Use a wooden spoon to stir in flour. The mixture will be crumb-like and dry.

Press a generous amount of crumb topping onto top of each muffin.

Bake for 25 to 30 minutes. Test with toothpick inserted into muffin top beside strawberry preserve filling, toothpick should come out mostly clean.

Let cool before removing from tins.

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the muffin to turn a green color when cool. This is completely harmless! To help keep muffins from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.