Apple Cider Muffins
These Apple Cider Muffins are soft, spiced, and baked with reduced apple cider. When baked, they are even finished with a crisp, cider-butter cinnamon sugar coating for that donut crunch. Perfect for breakfast, snacking or as a fall treat.
Equipment
- 1 small saucepan
- 2 large bowls
- 1 standard 12-muffin pan
- 1 Whisk
Ingredients
Apple Cider Reduction Ingredients
- 2 cups (475 ml) unfiltered apple cider
Muffins Ingredients
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup (100 grams) granulated sugar
- ⅓ cup (75 grams) light or dark brown sugar, packed
- ½ cup (120 ml) canola oil or vegetable oil
- ⅓ cup (80 grams) full fat sour cream or Greek yogurt
- ½ cup (120 ml) reduced apple cider
- 1 (optional) large apple, grated
Cinnamon Sugar Donut Coating
- 3 tablespoons (45 grams) unsalted butter, melted
- ½ cup (100 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Apple Cider Reduction Instructions
- In a small saucepan, bring 2 cups of unfiltered apple cider to a boil. Turn the heat to medium or medium-low and gently simmer it until reduced to about ½ cup. It should thicken and look darker. Mine took 30 minutes. Cool it down to room temperature, slightly warm is OK. You can make the reduction the day before. Tip: Before boiling, I like to pour exactly ½ cups of water to the saucer pan and look at where the water line hits. Pour out the water out and pour your 2 cups of apple cider.
Muffins Instructions
- Preheat oven to 420°F. Line the muffin tin with paper muffin liners or grease it well with neutral oil.
- In a mixing bowl, whisk 2 cups of flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon nutmeg, ⅛ teaspoon allspice and ½ salt.
- In a second mixing bowl, add 2 eggs, ½ cup of granulated sugar. ⅓ cup of brown sugar, ⅓ cup of sour cream.Whisk until well combined and sugars are almost dissolved. Pour in ½ cup of reduced apple cider. Whisk again until combined.
- Pour wet ingredients into dry ingredients.Using a spatula fold, gently fold the batter until just combined and no flour streaks visible. Do not overmix. Optional add-in: If you like more texture and moisture in muffins, grate one large apple (Granny Smith, Gala or other) on medium side of a box shredder. Squeeze out the extra juice, and fold it into the batter.
- Divide batter evenly into 12muffin cups Bake at 425°F. for 5 minutes, reduce the heat to 350°F and bake for another 13-15 minutes, until the toothpick comes out clean and the internal temperature reaches 200°F.
- Cool muffins in a pan for 5 minutes.Meanwhile prepare the sugar cinnamon coating.
- Brush or dip warm tops inn melted butter, then roll it right away generously in cinnamon sugar for a crunchy topping. Repeat with the rest of the muffins.Store these muffins at room temperature for1-3 days in an airtight container.
Cinnamon Sugar Donut Coating Instructions
- Add butter to the small or bowl (muffin should fit in it). Melt butter in a microwave.In second small or medium bowl, add ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. Whisk well to combine
Notes
How to store:
Before storing muffins in an air-tight container, let them cool down completely on a wire rack.
Room temperature: Store them at room temperature in an air tight container for up to 2 days. Line the bottom with paper towels to keep the tops crispy.
Refrigerate: You can store them in the fridge for up to 6 days.
Freezer: You can freeze these muffins for up to 2 month. It is recommended to freeze them without the butter and cinnamon- sugar coating.
Nutrition
Serving: 1muffinCalories: 233kcalCarbohydrates: 32.4gProtein: 2.3gFat: 10.8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4.2gCholesterol: 3.8mgSodium: 7.4mgPotassium: 30.3mgFiber: 0.5gSugar: 22g
Tried this recipe?Let us know how it was!