Sprouted Rye Apple Butter Muffins

By Elizabeth Winslow
Rye Apple Muffins

Rye Apple Muffins

It might not be sweater weather quite yet here in Austin, but I’m feeling pretty autumnal anyway, thanks to one of my favorite fall crops: apples. I was so surprised several years ago to discover that Texas boasts several thriving apple orchards, and now as soon as the rosy Galas, Annas, and MacIntoshes start coming into our local markets, I start dusting off my recipes for tarts, pies, applesauce, and these new favorites, shared by my friend and baker extraordinaire Barrie Cullinan – Sprouted Rye Apple Butter Muffins. The rye flour imparts a hearty, earthy flavor that plays oh-so-nice with tart apples and crunchy toasted walnuts, and a simple streusel tops things off with a sweet-salty crunch. These keep great and travel well – we love to eat them with sweet cream butter or a dollop of Greek yogurt.

*photography by Winslow + co

Rye Apple MuffinsRye Apple Muffins


Sprouted Rye Apple Butter Muffins

Serves 12

Sprouted Rye Apple Butter Muffins

By Camille Styles


  • 1 c flour
  • 1 c sprouted rye flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 stick butter, melted
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/4 c buttermilk
  • 3/4 c apple butter
  • 1 apple, chopped
  • 1 c. walnuts, toasted & coarsely chopped


  • 2 T butter, melted
  • 1/2 c sugar
  • 3/4 c sprouted rye flour
  • Pinch of salt


Prepare streusel:

  1. In a small mixing bowl, combine sugar, rye flour, and a pinch of salt. Mix well to combine.
  2. Drizzle melted butter over flour mixture and stir with a fork until mixture is dry and crumbly.
  3. If necessary, use your hands to mix and squeeze to form a crumbly consistency. Set aside.

Prepare muffins:

  1. Preheat oven to 400. Line a muffin tin with paper muffin cups (or butter generously) and set aside.
  2. In a large mixing bowl, combine dry ingredients.
  3. In a second bowl, whisk together melted butter, eggs, vanilla, buttermilk and apple butter until thoroughly combined.
  4. Pour wet ingredients into dry and stir just until combined.
  5. Fold in chopped apples and walnuts. Let mixture rest 20-30 minutes (if you don’t have 20-30 minutes, then just let batter rest for as long as possible).
  6. Fill muffin cups to the top with batter, then top each one with streusel (don’t worry of it doesn’t all stay on top of muffins). Bake at 400 for 20 minutes.

Comments (7)

  1. T. says:

    These look so tasty, and perfectly autumnal! I have never used rye flour. But I am intrigued by its earthy flavor…

    1. Elizabeth Winslow says:

      Prepare to be amazed by how delicious it is! I’m just in love with all the new sprouted flours – the whole wheat makes the most feather-light pancakes ever!

  2. Valérie says:

    These look so amazing! I would love to try them right now 🙂 Thank you for sharing!

    Valérie • Moonlit Stories

  3. Angela says:

    Oh wow these looks amazing!! Makes me wish it was Autumn here in Australia!

  4. Vanessa @ Living in Steil says:

    These muffins look delicious! I’m slowly transitioning to fall and am looking forward to apple picking. And now I know just what to make with all the apples I’m going to pick!

  5. xoxobellablog says:

    These look so tasty! I love apples in baking. 🙂

    xoxoBella |

  6. Sue|theviewfromgreatisland says:

    These look great–I love apple season and am always looking for new apple recipes! These look like they would make a perfect breakfast or snack on the go

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