Apple butter oatmeal muffins

It's March! So what am I doing posting an apple recipe?!? Those are for fall, right? Well, for me, usually they are.... but this recipe is more of a "use it or lose it" recipe. I canned more apple butter than we can eat! I even gave a bunch away, but a few jars were still lingering on my basement shelf quickly approaching the time when they'd probably need to be tossed. I really hate food waste, especially after working so hard to make and can something, so apple butter muffins are here! These muffins are a twist on my applesauce oatmeal bread and they turned out delicious -- very moist and full of yummy spices. Plus, they are even better split open with more apple butter spread on top, so perhaps we will use up all that's left before these are gone. This recipe will make one dozen muffins and will fill your home with a wonderful aroma while they are baking.

Apple butter oatmeal muffins
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup light brown sugar
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 cup apple butter
1/2 cup plus 2 teaspoons rolled oats 

Line a muffin tin with muffin papers or lightly grease/spray with cooking spray. Preheat the oven to 350 degrees. 

In a large bowl, whisk together the dry ingredients (flour through nutmeg) and set aside. 

In another bowl, whisk together the sugar through apple butter until well-combined. Stir the mixture into the bowl of dry ingredients until almost combined and then stir in the 1/2 cup oats until just combined.

Evenly divide the batter into the 12 muffin cups. Sprinkle the top of each muffin with the remaining oats.

Bake for about 15-18 minutes, until the sides are golden and an inserted toothpick comes out clean. Let cool and then remove from the tin. Serve warm or at room temperature. Store leftovers in an airtight container.