Apple Cider Muffins

Warm, spiced, tender, Apple Cider Muffins are rolled in sweet cinnamon sugar. A simple, bakery style fall treat that’s soft, fluffy, and full of apple flavor.

Course Breakfast

Cuisine American

Keyword apple cider muffins, apple muffins, apple recipes

Prep Time 20

Cook Time 20

Servings muffins

Calories 294kcal

Author Wendie Williams

Equipment

1 Muffin tin

Ingredients

1 cup apple cider not apple cider vinegar
1 ¾ cups all purpose flour spoon and leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons apple pie spice see notes
½ cup vegetable oil
¼ cup brown sugar
¾ cup granulated sugar
2 eggs
½ cup unsweetened applesauce

For The Sugar Topping

3 tablespoons butter melted
1/3 cup granulated sugar
1 teaspoon cinnamon

Instructions

In a small pan heat the apple cider on medium heat. Simmer until it has reduced to about ½ of a cup. (this just intensifies the apple flavor) set aside to cool or refrigerate until needed.
Preheat the oven to 425 degrees place liners in a muffin tin or spray with cooking spray.
In a large bowl, add the flour, baking powder, baking soda, salt and apple pie spice and whisk until combined.
In a large bowl whisk together the oil, sugars, eggs, applesauce, and reduced apple cider until combined.
Whisk the dry ingredients into the wet until fully mixed.
Divide the batter into the muffin cups they will fill all the way to the top.
Bake for 5 minutes, then reduce the oven temp without removing the muffins to 350 degrees and bake for another 13-15 minutes or until a toothpick comes out clean. Remove from the oven and let cool until you can handle them.
In a small bowl mix the sugar and cinnamon together. Lightly brush some melted butter over the muffins and roll each muffin top into the cinnamon-sugar mixture.

Notes

Reducing the apple cider can be done a couple of days ahead of time and kept in the refrigerator.

Apple pie spice substitution ½ teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg.

To freeze: wrap each muffin in plastic wrap and place into a large ziplock freezer bag and freeze for up to 3 months.

Store leftovers in an airtight container for 2-3 days.

The higher oven temp for 5 minutes helps the muffins rise and get that get bakery style muffin top.

Nutrition