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apple cider muffins with apple butter cashew cream

Every year I think the world is coming to an end when summer produce, specifically fruit, is not available anymore.  It hurts my brain to think about not having strawberries for another 9 months and an even longer wait for peaches.

But then fall happens and I forget all about those sweet summer fruits and remember that I’m quite obsessed with apples.  You can find apples—so many different varieties—anytime of the year, which might make apple season seem a bit humdrum. 

However, apples during apple season are anything but ordinary.  The first stop I make at the market each week is the apple stand for apple “seconds.”  You know, the apples that have a miniscule ding in them making them 50% cheaper.  I love them.  I wish I had another mouth + stomach to eat more of them.

apple cider muffins + apple butter cashew cream | edible perspective

My current obsession is over Jonagold apples.  They are super crunchy + sweet but also have a nice tang.  I know you are all probably like, “but what about honeycrisps!!???”

Jonagolds are the winner for me this year.  Hands down!

apple cider muffins + apple butter cashew cream | edible perspective

So that is my story about apples and fall and how I could care less about strawberries and peaches right now.

Apples rule.

apple cider muffins + apple butter cashew cream | edible perspective

Print this!

Apple Cider Muffins with Apple Butter Cashew Cream [yields 12 – 14 muffins]

Gluten-free baked goods are notorious for being dense, but these will surprise you with their soft + fluffy texture.  They are very lightly sweetened with honey and lightly spiced with cinnamon, nutmeg, and ginger.  Perfect for breakfast.

  • 1 cup gluten free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup almond meal
  • 2 tablespoons ground flax meal
  • 3/4 cup peeled + grated apple
  • 2/3 cup apple cider
  • 1/4 cup + 2 tablespoons honey
  • 1/4 cup apple butter fruit juice sweetened
  • 2 eggs
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1.5 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat your oven to 350* and line your muffin tin with liners.
  2. Combine all of the dry ingredients in a bowl and stir until well combined.
  3. Whisk the apple cider, honey, apple butter, eggs, and vanilla in another bowl until combined.
  4. Whisk in the melted coconut oil last and then pour the wet mixture into the dry.
  5. Stir with a large spoon until the batter is just combined.
  6. Blot the grated apple lightly with a paper towel and fold it into the batter until evenly distributed.  Make sure to use the large holes on your grater.
  7. Let sit 3-5 minutes to thicken.
  8. Pour evenly into muffin lines and place in the oven for 20-25 minutes.  The tops should be golden brown and a toothpick should come out moist but not bone dry.
  9. Let the muffins cool in the pan for 5min and move them [in the liners] to a cooling rack.
  10. The muffins will firm up once fully cooled.

notes:  Apple butter is a key ingredient in having the apple flavor come through.  It contains no actual butter and has about 1/2 of the sugar as a typical fruit juice sweetened jelly.  You can grind oat flour in your high speed blender using gluten free oat groats, steel cut oats, or rolled oats.  For buckwheat flour it’s best to use raw buckwheat groats, not kasha or toasted buckwheat.

Apple Butter Cashew Cream

  • 1 heaping cup of raw/unsalted cashews
  • 1/4 – 1/2 cup milk
  • 2-3 tablespoons apple butter fruit juice sweetened
  1. Soak the cashews overnight or for at least 4 hours.
  2. Drain and rinse the cashew and put in your blender.  It works much easier to have over 1 cup.  If you use less, it will be hard for them to blend together.
  3. Add 1/4 cup milk and blend, scraping the sides as needed.  Add more milk to smooth out to a thick and smooth consistency.
  4. Measure out 1/2 cup of the cashew cream and mix in apple butter until it’s as flavorful and sweet as you like.
  5. Store in a sealed container in the fridge for a week.

*This is a very creamy and spreadable topping.  It’s not thick like frosting.

apple cider muffins + apple butter cashew cream | edible perspective

Tomorrow is Saturday.

Saturday = market day = apple day = happy


Reader Comments (34)

Great photos and apple butter cashew cream sounds so amazing!
October 19, 2012 | Unregistered CommenterChristy@SweetandSavoring
Looks absolutely delicious! I just purchased a 3 lb. bag of raw, unsalted cashews. I'm definitely going to be making some of your cashew based creations!
October 19, 2012 | Unregistered CommenterAndrea
I love the look of these muffins, the cashew butter just sends it over the top!
October 19, 2012 | Unregistered CommenterAbby @ Totes Delish
These sound delicious! However, I'm not a fan of buckwheat flour. The flavor stands out too much for my taste, whenever I've used it. What would be the best substitute? Would like to keep it gf.
October 19, 2012 | Unregistered CommenterMelissa
@Christy - Thanks so much!

@Melissa - Have you used only packaged buckwheat flour? I had a terrible experience with Arrowhead Mills buckwheat flour. The flavor was extremely strong. I think they use the toasted/kasha buckwheat groats and not raw. The buckwheat flavor, using raw groats and grinding to flour in my blender, was undetectable in this. I would just use all oat flour instead, but you may want to add an extra 1/2 tablespoon of flax as the buckwheat really helps with binding.
October 19, 2012 | Registered CommenterAshley
This was my first year trying Jonagold apples and I'm in love! You're description of them is spot on. And yes, they have replaced Honeycrisp as my favorite apple. I haven't tried them in any baked goods yet so I can't wait to make this recipe.
October 19, 2012 | Unregistered CommenterAmanda
So These sound delicious! I'm so excited to make these this weekend :)
October 19, 2012 | Unregistered CommenterSylvia
These are so pretty! Great muffin recipe :)
I love jonagold apples so much more than honey crisps. They have such a bright flavor! I'm excited - there is a festival in my town this weekend and I can't wait to go and take tons of pictures and soak up fall!
October 19, 2012 | Unregistered Commenterdeva by definition
Mmmm, the muffins look delicious... but the apple butter cashew cream?!!! I die. I have yet to try Jonagold, I'm stuck on honeycrisp ;) I think I need to branch out a little!
October 19, 2012 | Unregistered CommenterChrista @ Edible Balance
OMG! These look soo delicious! What a great idea using cashews in the icing!
Apples are so good right now! There's a vendor at my local farmer's market that lets you fill a bag with apples for $4, needless to say I have been stocking up!
Jonagolds are delicious, but Golden Delicious are my absolute favorite.
October 19, 2012 | Unregistered CommenterLea
I think you might've out done yourself this time around- yum!
October 19, 2012 | Unregistered Commenterheather
Apples are totally my favorite fall produce. I am dying to try one of your cashew creams! And I got a blender for my birthday last month, so now I can try this one :)
October 19, 2012 | Unregistered CommenterKatie @ Blonde Ambition
I'm already missing TJ's white necterines, but I do love me some apples; especially those of the honey crisp variety. I don't know if I've ever had a Johnagold....I'll be looking for them this weekend at the grocery store. Love all of the ingredients in these muffins and I can't wait to try the cashew cream.
October 19, 2012 | Unregistered
Looks and sounds delicious, and gluten free, wonderful!
October 19, 2012 | Unregistered Commenteragi
Drool! The cream spread- devine.
October 19, 2012 | Unregistered CommenterLynn
YUM!!! It's totally apple season and I consider it the best season. :)
Oh my! Apple butter looks so yummy and inviting! Great idea of yours. Pics are just beautiful enough to say itself.
out of topic Q: If you don't mind can you please guide me how to put the 'print this' link there? I'm looking around exactly like this, i.e. print via Google Docs. Thank you! :-)
October 19, 2012 | Unregistered CommenterSonia
Please ignore my Q abt print link. Just got it. How easy it is! :-)
October 19, 2012 | Unregistered CommenterSonia
They look absolutely delicious!! :)
October 21, 2012 | Unregistered CommenterHeidi Kokborg
Ahh! SO glad my sister sent your blog my way! We are vegetarians and currently trying to eat gluten-free. I make up most of my recipes, but sometimes don't have the time (or motivation) to do so and was looking for gf veg ideas - HARD to find! Especially hard to find ones that don't have a bunch of random ingredients I can't find - so THANK you! So excited to peruse. These muffins look fabulous...can't wait to see what else I find!
October 21, 2012 | Unregistered CommenterThe Iowa Farmer's Wife
@Lynn - The cream spread IS divine!! You must try it!

@IowaFarmer - Thanks to your sister and to you for coming to say hello! I'm glad my blog was a helpful find for you!
October 21, 2012 | Registered CommenterAshley
These look so delish! I just got a bunch of local apples yesterday and these muffins are the perfect thing to use them in! Love the photographs!
October 21, 2012 | Unregistered CommenterRebecca
I was just mourning the loss of berries this weekend. Craving them like crazy. Guess I just need to go buy more apples!
October 22, 2012 | Unregistered CommenterKatie
The muffins look divine! I just made cashew cream for the first time last week, and I am obsessed! I've made it twice so far, and also made a walnut cream this weekend. It's pretty dangerous though, because I could easily eat a giant bowl of it!
Is apple cider sweet in flavor? I've always wondered that....
What type of apple butter do you use? These look amazing and your photos are incredible, as usual :)
I just made these today and they're fantastic! I love the spiced apple flavor :) I haven't got to the cashew cream yet but I'm sure it'll be just as delicious. Thanks for a great gluten-free muffin recipe. They're in the freezer for my breakfasts now.
October 28, 2012 | Unregistered CommenterSylvia
Oops...I only have "Kasha" right now in the pantry...I need to track down some "raw" kernels for this magnificent recipe!..Do you not like the taste of roasted ..or "Kasha" buckwheat groats in general..or just in this recipe?..Any suggestions on what to do with the Kasha?..Is it used for more savory recipes ...or in hot cereal format?..Thank you for a consistently well-crafted food blog that stands out from the crowd in sheer creativity, superlative photography...and well...EXCELLENCE! I'm such a contented recipient of your generous sharing!
October 29, 2012 | Unregistered CommenterDonna
@Sylvia - I'm so glad to hear you enjoyed the muffins! I enjoyed half with the cashew cream and half plain. Yes, I ate the entire batch myself throughout the week. :)

@Donna - Thank you for your super sweet comment. It definitely made my Monday morning! Kasha works in this recipe but the buckwheat flavor will be more pronounced. Some people enjoy the hearty flavor, but I think it's too strong, especially for baked goods and breakfast cereal. I think it might work well for savory quick bread recipes if you enjoy the flavor. I've used it as a topping on fruit and yogurt before and mixed into granola but a little goes a long way. You could probably make a savory grain salad too. I hope this helps!
October 29, 2012 | Registered CommenterAshley
These look really nice ! But what is apple butter ? Is there a substitute for that ? :)
August 15, 2013 | Unregistered CommenterCharlotte
@Charlotte - Apple butter is a creamy spread that doesn't include actual "butter." It's like a smoother, more concentrated version of applesauce. You can sub applesauce instead but apple butter has a more robust apple flavor [kind of like apple cider].
August 15, 2013 | Registered CommenterAshley
Will have to find Jonagold apples. They sound delicious. Last year I discovered Jonamac apple and they are to die for. So crisp, sweet and delicious. I make my own applesauce for the winter months, and used to use Macs, but might switch to Jonamacs or Jonagold golds. Any of those varieties don't even need added sugar.
June 19, 2014 | Unregistered CommenterPatricia

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