11 Apple Butter Recipes for Cozy Breakfasts and Easy Dinners

These recipes with apple butter show how the jar in your fridge can pull real weight beyond toast. Apple butter brings concentrated apple flavor, gentle acidity, and natural sweetness to baked goods and savory glazes alike, so a spoonful keeps muffins tender and gives roasted chicken a sticky, glossy finish. The eleven versions below take that same foundation in genuinely different directions, from a slow braise to a no-cook dressing.

Start with the Cinnamon Streusel Apple Butter Muffins for a classic weekend bake, or try Apple Butter Pulled Chicken Sandwiches when dinner cooks itself. The Sheet Pan Apple Butter Chicken Thighs are fastest, and Overnight Apple Butter Oats cover breakfast.

Which Apple Butter Recipe Should You Make?

Cinnamon Streusel Apple Butter Muffins

This is the one I reach for on a slow Saturday. The apple butter does two jobs here, keeping the crumb soft and bringing a deeper apple taste than plain applesauce.

Ingredients (makes 12 muffins)

• All-purpose flour: 360 g (3 cups)
• Brown sugar: 150 g (3/4 cup)
• Unsalted butter, divided: 170 g (3/4 cup)
• Apple butter: 180 g (3/4 cup)
• Large eggs: 2
• Whole milk: 120 ml (1/2 cup)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Preheat your oven to 375F (190C) and line a 12-cup muffin tin with paper liners. In a small bowl, use your fingertips to rub 60 g (1/2 cup) of the flour, 50 g (1/4 cup) of the brown sugar, 1/2 tsp of the cinnamon, and 55 g (1/4 cup) of the cold butter into coarse crumbs. Set the streusel aside while you make the batter.

Step 2: Whisk the remaining 300 g (2 1/2 cups) flour, the baking powder, baking soda, the remaining 1 tsp cinnamon, and the 1/2 tsp salt in a large bowl. Melt 115 g (1/2 cup) of the butter, then whisk it with the remaining 100 g (1/2 cup) brown sugar, the 2 eggs, 120 ml (1/2 cup) milk, and 180 g (3/4 cup) apple butter until smooth. Pour the wet mixture into the dry and fold with a spatula just until you no longer see dry flour, about 12 strokes.

Step 3: Scoop the batter into the muffin cups, filling each about three-quarters full, and crumble the streusel over the tops. Your batter will look thick and glossy from the apple butter, and that is what keeps the muffins tender as they bake.

Step 4: Bake the muffins for 18 to 20 minutes, until the tops look dry and a toothpick inserted in the center comes out clean. Rest your muffin tin on a rack for 5 minutes before you turn the muffins out to cool.

Step 5: Serve the muffins warm, and you will want to split one open while the center is still soft, maybe with a spoonful of extra apple butter on each half.

Fluffy Apple Butter Pancakes

These are soft, tall pancakes with apple butter folded right into the batter, so every bite carries a warm apple taste. Griddle them low and slow so the sugar in the apple butter does not scorch.

Ingredients (makes about 12 pancakes)

• All-purpose flour: 240 g (2 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon: 1 tsp
• Salt: 1/2 tsp
• Whole milk: 360 ml (1 1/2 cups)
• Apple butter: 120 g (1/2 cup)
• Large egg: 1
• Unsalted butter, melted: 45 g (3 tbsp)
• Butter or neutral oil, for the griddle: as needed

Instructions

Step 1: Whisk the 240 g (2 cups) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt together in a big bowl. You want the leaveners spread evenly before the liquid hits them, or the pancakes will not rise evenly.

Step 2: Stir the 360 ml (1 1/2 cups) milk, 120 g (1/2 cup) apple butter, 1 large egg, and 45 g (3 tbsp) melted butter together in a second bowl until the apple butter breaks up. Pour this into the dry ingredients, and stir with a wooden spoon just until combined. You should still see a few small lumps.

Step 3: Heat a heavy skillet or griddle over medium-low heat and grease it lightly with butter or neutral oil. You will know the pan is ready when a drop of water skitters across the surface and evaporates in a second or two.

Step 4: Ladle about 60 ml (1/4 cup) of batter onto the pan for each pancake. Cook for 3 to 4 minutes, until bubbles break on the surface and the edges look set, then flip and cook for 1 to 2 minutes more. You want the second side golden and the center springy when you press it.

Step 5: Serve the pancakes hot, and you will want a little extra apple butter on the side instead of syrup if you want the apple flavor to carry through.

Apple Butter Pulled Chicken Sandwiches

This hands-off dinner leans on apple butter for sweetness and tang, so the chicken turns sticky and rich without any fancy sauce. Pile it on soft rolls with a crunchy slaw.

Ingredients (makes 6 sandwiches)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Apple butter: 240 g (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Apple cider vinegar: 2 tbsp
• Yellow mustard: 2 tsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Soft sandwich rolls and slaw, for serving: 6 rolls

Instructions

Step 1: Place the 900 g (2 lb) chicken thighs in your slow cooker. Stir the 240 g (1 cup) apple butter, 120 ml (1/2 cup) chicken stock, 2 tbsp apple cider vinegar, 2 tsp yellow mustard, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper together in a bowl, then pour the mixture over the chicken. You want every thigh coated before the lid goes on.

Step 2: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You will know the chicken is done when a fork slides in and the meat pulls apart without resistance.

Step 3: Move the chicken to a bowl and shred it with two forks. You will see it fall apart under almost no pressure, which means the apple butter and stock have done their work.

Step 4: Spoon some of the cooking liquid over the shredded chicken and stir it in, adding more until the meat is as saucy as you like. If your sauce looks too thin, leave the lid off and cook it on high for 10 minutes to thicken.

Step 5: Pile the chicken onto the 6 soft rolls, and you will want a handful of crunchy slaw on top. Serve them while the chicken is still warm enough to soak the bottom bun a little.

Sticky Apple Butter Glazed Meatballs

These little meatballs get baked, then tossed in a glossy apple butter glaze that clings to every ridge. I make them with ground turkey so they stay lean but still bake up tender.

Ingredients (makes 24 meatballs)

• Ground turkey: 680 g (1 1/2 lb)
• Plain breadcrumbs: 45 g (1/2 cup)
• Large egg: 1
• Onion, finely grated: 60 g (1/3 cup)
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Garlic powder and ground ginger: 1/2 tsp each
• Apple butter: 180 g (3/4 cup)
• Apple cider vinegar: 1 tbsp
• Soy sauce or tamari: 1 tbsp
• Vegetable oil, for greasing: as needed

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet with parchment or foil, then grease it lightly with vegetable oil. You want the meatballs to release cleanly after they bake.

Step 2: In a large bowl, break the 680 g (1 1/2 lb) ground turkey into pieces, then add the 45 g (1/2 cup) breadcrumbs, 1 large egg, 60 g (1/3 cup) grated onion, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp ground ginger. Use your hands to mix gently just until everything is evenly combined, then roll the mixture into 24 balls, about 1 1/2 inches wide.

Step 3: Arrange the meatballs on the sheet with a little space between them. Bake for 15 to 18 minutes, until the edges are browned and the centers feel firm when you press one lightly.

Step 4: While the meatballs bake, stir the 180 g (3/4 cup) apple butter, 1 tbsp apple cider vinegar, and 1 tbsp soy sauce together in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 5 minutes, until it thickens enough to coat a spoon. You can stir it once or twice so it does not catch on the bottom.

Step 5: Tip the hot meatballs into the glaze and stir until every one is shiny. You will want to set them out with toothpicks while they are still warm and sticky.

Slow Braised Beef Ribs with Apple Butter

These beef short ribs cook long and low until the meat pulls away from the bone. Apple butter gives the braising liquid a sweet, sticky backbone that balances the rich beef.

Ingredients (makes 4 servings)

• Beef short ribs, bone-in: 1.4 kg (3 lb)
• Salt and black pepper: 1 1/2 tsp salt, 1 tsp pepper
• Vegetable oil: 2 tbsp
• Yellow onion, sliced: 200 g (1 large)
• Garlic cloves, smashed: 4
• Beef stock: 480 ml (2 cups)
• Apple butter: 240 g (1 cup)
• Balsamic vinegar: 2 tbsp
• Smoked paprika: 1 tsp
• Fresh thyme sprigs: 4

Instructions

Step 1: Heat your oven to 325F (160C). Pat the 1.4 kg (3 lb) short ribs dry with a paper towel, then rub them all over with the 1 1/2 tsp salt and 1 tsp black pepper. You want a dry surface so the meat browns instead of steaming.

Step 2: Warm the 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown the ribs in two batches, about 3 minutes per side, and you will see a deep brown crust form on the edges. Move the browned ribs to a plate.

Step 3: Lower the heat to medium and drop the 200 g (1 large) sliced onion and 4 smashed garlic cloves into the pot. Cook for 5 minutes, stirring now and then, and you will see the onion soften and turn glassy. Stir in the 480 ml (2 cups) beef stock, 240 g (1 cup) apple butter, 2 tbsp balsamic vinegar, 1 tsp smoked paprika, and 4 fresh thyme sprigs, scraping up any browned bits from the bottom.

Step 4: Return the ribs and any juices to the pot, cover it, and slide it into the oven. Braise for 2 1/2 to 3 hours, until a fork slides into the meat with almost no resistance. You can flip the ribs once halfway through if you like.

Step 5: Lift the ribs out and skim the fat from the sauce. If your sauce is thin, set the pot over medium heat and simmer it for 10 minutes until it coats a spoon. Pour the sauce over the ribs and serve them warm.

Sheet Pan Apple Butter Chicken Thighs

This is my weeknight answer when I want a sticky, caramelized dinner with almost no cleanup. The apple butter glaze thickens on the chicken as it roasts, and the sweet potatoes catch all the juices.

Ingredients (makes 4 chicken thighs)

• Bone-in, skin-on chicken thighs: 4 large, about 1.1 kg (2 1/2 lb)
• Sweet potatoes, cut into wedges: 680 g (1 1/2 lb)
• Red onion, cut into wedges: 150 g (1 medium)
• Olive oil: 3 tbsp
• Salt: 1 1/2 tsp
• Black pepper: 1 tsp
• Apple butter: 120 g (1/2 cup)
• Dijon mustard: 2 tsp
• Apple cider vinegar: 1 tbsp
• Fresh rosemary, chopped: 1 tsp

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 680 g (1 1/2 lb) sweet potato wedges and the 150 g (1 medium) red onion wedges with 2 tbsp of the olive oil, 3/4 tsp of the salt, and 1/2 tsp of the pepper right on a large rimmed sheet pan. You want the vegetables coated so they brown rather than dry out.

Step 2: Rub the 4 large chicken thighs all over with the remaining 1 tbsp olive oil, the remaining 3/4 tsp salt, and the remaining 1/2 tsp pepper. You want the skin dry enough for the glaze to cling, so pat it with a paper towel first if you need to. Stir the 120 g (1/2 cup) apple butter, 2 tsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tsp chopped rosemary together in a small bowl until smooth.

Step 3: Place the chicken thighs skin side up among the sweet potatoes and onion, then brush half of the apple butter mixture over the skin. Your chicken will look glossy before it even hits the oven.

Step 4: Roast the pan for 25 minutes, then brush the chicken with the remaining glaze and roast for 15 to 20 minutes more. You will know it is done when the juices run clear and the thickest thigh reads 165F (74C) on a thermometer.

Step 5: Pull the pan from the oven and spoon the sticky pan juices over the chicken and vegetables. Serve the whole sheet pan at the table while everything is still hot, and you will want a spoon for the juices.

Chewy Apple Butter Oatmeal Cookies

These cookies stay chewy for days because the apple butter adds moisture and a soft apple flavor that plays well with the oats. I like them slightly underbaked in the center.

Ingredients (makes 18 cookies)

• All-purpose flour: 180 g (1 1/2 cups)
• Rolled oats: 180 g (2 cups)
• Baking soda: 1/2 tsp
• Ground cinnamon: 1 tsp
• Salt: 1/2 tsp
• Unsalted butter, softened: 170 g (3/4 cup)
• Brown sugar: 150 g (3/4 cup)
• Apple butter: 120 g (1/2 cup)
• Large egg: 1
• Vanilla extract: 1 tsp

Instructions

Step 1: Whisk the 180 g (1 1/2 cups) flour, 180 g (2 cups) oats, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt together in a medium bowl. You want the oats evenly mixed so every cookie gets the same chew.

Step 2: Beat the 170 g (3/4 cup) softened butter and 150 g (3/4 cup) brown sugar in a large bowl with a hand mixer on medium speed for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides, then beat in the 120 g (1/2 cup) apple butter, 1 large egg, and 1 tsp vanilla until the wet mixture is smooth. You will see the apple butter streak through at first, but it will come together.

Step 3: Stir the dry ingredients into the wet ingredients in two additions, folding just until no flour remains. Cover the bowl and chill the dough in your fridge for 30 minutes, which firms up the butter so the cookies spread less in the oven.

Step 4: Heat your oven to 350F (175C) while the dough chills. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 12 to 14 minutes, until the edges turn golden but the centers look soft and pale. You want to pull them before the centers set completely.

Step 5: Cool the cookies on the sheet for 5 minutes, then move them to a wire rack. You can serve them while the centers are still warm and soft, which is when they taste best.

Apple Butter Cheesecake Swirl Bars

These bars have a buttery graham base, a tangy cheesecake filling, and ribbons of apple butter running through the top. They slice cleanly after a good chill, so they hold up well on a potluck table.

Ingredients (makes 16 bars)

• Graham cracker crumbs: 180 g (1 1/2 cups)
• Unsalted butter, melted: 85 g (6 tbsp)
• Cream cheese, softened: 450 g (2 blocks, 16 oz)
• Granulated sugar: 100 g (1/2 cup)
• Large eggs: 2
• Sour cream: 120 g (1/2 cup)
• Vanilla extract: 1 tsp
• Apple butter: 160 g (2/3 cup)
• All-purpose flour: 2 tbsp

Instructions

Step 1: Heat your oven to 325F (160C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides. Stir the 180 g (1 1/2 cups) graham crumbs and 85 g (6 tbsp) melted butter together, then press the mixture firmly into the bottom of the pan. You want a tight, even layer so the bars do not fall apart when sliced.

Step 2: Beat the 450 g (16 oz) cream cheese and 100 g (1/2 cup) granulated sugar in a large bowl with a hand mixer on medium speed for 2 minutes, until completely smooth with no lumps. Scrape the bowl, then beat in the 2 eggs one at a time, followed by the 120 g (1/2 cup) sour cream and 1 tsp vanilla. You will see the filling loosen up as the eggs go in, which is exactly what you want.

Step 3: Pour the cheesecake filling over your crust and spread it to the corners. Whisk the 160 g (2/3 cup) apple butter and 2 tbsp flour together in a small bowl, then drop spoonfuls across the top and drag a knife through the mixture to make swirls.

Step 4: Bake the bars for 35 to 40 minutes, until the edges look set but the center still jiggles slightly when you shake the pan. Cool the bars to room temperature, then refrigerate them for at least 3 hours before slicing. You want them fully cold for the cleanest cuts.

Step 5: Lift the chilled bars out of the pan using the parchment overhang, and cut them into 16 squares. You will find the knife slices cleanest when the bars are cold. Serve them straight from the fridge with a few thin apple slices on the side.

Apple Butter Balsamic Vinaigrette

This bright dressing comes together in a jar in about two minutes. The apple butter gives it enough body to cling to sturdy greens, and the balsamic keeps it from reading like dessert.

Ingredients (makes about 1 cup)

• Apple butter: 3 tbsp
• Balsamic vinegar: 3 tbsp
• Olive oil: 120 ml (1/2 cup)
• Dijon mustard: 1 tsp
• Small shallot, finely minced: 1 tbsp
• Salt: 1/4 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Put the 3 tbsp apple butter, 3 tbsp balsamic vinegar, 1 tsp Dijon, 1 tbsp minced shallot, 1/4 tsp salt, and 1/4 tsp pepper into a lidded jar. You want the shallot minced small enough that it disappears into the dressing rather than sinks to the bottom.

Step 2: Pour the 120 ml (1/2 cup) olive oil into the jar and screw the lid on tight. Shake hard for 30 seconds, until the dressing looks thick and emulsified. You will see it cling to the sides of the jar when it is ready.

Step 3: Taste a drop and adjust the balance with a little more salt or vinegar if you want it sharper. Give the jar one more shake before you use it.

Step 4: Toss the dressing with sturdy salad greens or spoon it over roasted vegetables. You can serve it right away or keep it in the fridge for up to a week.

Overnight Apple Butter Oats with Pecans

This is the make-ahead breakfast I keep in the fridge for busy mornings. The oats soften overnight in the apple butter and milk, and the pecans add crunch when you spoon it up cold.

Ingredients (makes 4 jars)

• Rolled oats: 160 g (2 cups)
• Whole milk: 480 ml (2 cups)
• Plain Greek yogurt: 240 g (1 cup)
• Apple butter: 160 g (2/3 cup)
• Chia seeds: 2 tbsp
• Maple syrup: 2 tbsp
• Ground cinnamon: 1/2 tsp
• Salt: 1/4 tsp
• Pecans, toasted and chopped: 60 g (1/2 cup)

Instructions

Step 1: In a large bowl, stir the 160 g (2 cups) oats, 480 ml (2 cups) milk, 240 g (1 cup) yogurt, 160 g (2/3 cup) apple butter, 2 tbsp chia seeds, 2 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt together until the apple butter is completely blended in. You want a smooth, pourable mixture before it goes into jars.

Step 2: Divide the mixture among 4 jars or containers, cover them, and refrigerate for at least 6 hours or overnight. Your oats will thicken as the chia seeds and yogurt soak up the liquid.

Step 3: In the morning, take a look at the texture and splash in a little more milk if you prefer it looser. Stir each jar before you dig in so the apple butter does not settle at the bottom.

Step 4: Top each jar with the 60 g (1/2 cup) toasted pecans just before serving. You can eat the oats cold straight from the jar, which is exactly how I like them on a warm morning.

Broiled Salmon with Apple Butter Glaze

Broiling gives the salmon a burnished top while the inside stays silky. The apple butter glaze caramelizes fast, so you get a glossy, slightly sweet crust in under ten minutes.

Ingredients (makes 4 fillets)

• Salmon fillets, skin on: 680 g (1 1/2 lb, 4 fillets)
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Apple butter: 3 tbsp
• Dijon mustard: 2 tsp
• Apple cider vinegar: 1 tsp
• Garlic powder: 1/2 tsp
• Neutral oil, for the pan: as needed
• Fresh chives, chopped for serving: 2 tbsp

Instructions

Step 1: Move an oven rack to sit about 6 inches below the broiler and heat the broiler to high. Pat the 4 salmon fillets dry, season them with the 1 tsp salt and 1/2 tsp black pepper, and brush a little neutral oil over the top. You want the surface dry so the glaze caramelizes instead of sliding off.

Step 2: Stir the 3 tbsp apple butter, 2 tsp Dijon mustard, 1 tsp apple cider vinegar, and 1/2 tsp garlic powder together in a small bowl. You will notice the mixture looks glossy and thick enough to cling to a spoon.

Step 3: Place the salmon fillets skin side down on a foil-lined baking sheet and brush half of the glaze over the tops. Your salmon should look evenly coated with no bare patches.

Step 4: Broil the salmon for 5 minutes, then brush the remaining glaze over the fillets and broil for 3 to 5 minutes more. You will see the top darken in spots and the fish will flake when you press it with a fork.

Step 5: Scatter the 2 tbsp chopped chives over the salmon and serve it hot, right from the baking sheet if you like. You will want a spoon to catch any glaze that pools around the fillets.

Check the texture of your apple butter before you start. If it pours off a spoon, simmer it for 5 minutes so it thickens enough to glaze or swirl without making baked goods gummy. That small step makes the biggest difference.

Pick the version that sounds good tonight and cook it once. The jar in your fridge has more range than you gave it credit for.