Print

Apple Cider Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 45 reviews

These moist and flavorful Apple Cider Muffins combine the natural sweetness of apples with warm spices, making them the perfect treat for fall or anytime you crave a cozy baked good. Made with fresh apple cider, applesauce, and apple butter, these muffins have a tender crumb and a delightful cinnamon sugar topping for extra crunch and sweetness.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Ingredients

Wet Ingredients

  • 1 cup (250ml) fresh apple cider or cloudy apple juice
  • ½ cup (120g) applesauce
  • ¼ cup (60g) apple butter
  • 1 cup (200g) light brown sugar
  • ⅓ cup (80ml) vegetable oil or any neutral oil
  • 2 large eggs, room temperature
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla bean paste

Dry Ingredients

  • 2 cups (260g) all-purpose flour (plain flour)
  • 1 tsp baking powder
  • ½ tsp baking soda (bicarbonate of soda)
  • 2 tsp apple pie spice (or substitute with 1 tsp ground cinnamon, ½ tsp ground nutmeg, and a large pinch cloves)
  • ¼ tsp salt

Cinnamon Sugar Topping

  • ½ cup (100g) granulated sugar
  • 1 ½ tbsp ground cinnamon
  • ¼ cup (65g) unsalted butter, melted

Instructions

  1. Reduce the Apple Cider: Place 1 cup (250ml) fresh apple cider in a saucepan and bring to a simmer. Cook until reduced by half, about 7-10 minutes. Allow to cool completely before use.
  2. Prepare Muffin Tin and Oven: Preheat the oven to 400°F (200°C). Mist the muffin tin surface with cake release spray or grease lightly with oil, then place paper liners inside.
  3. Mix Wet Ingredients: In a large bowl, combine ½ cup (120g) applesauce, ¼ cup (60g) apple butter, ⅓ cup (80ml) vegetable oil, 1 cup (200g) light brown sugar, 2 large eggs, 1 tsp apple cider vinegar, and 1 tsp vanilla bean paste. Mix vigorously using a wooden spoon or hand mixer until sugar is fully dissolved.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (260g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 2 tsp apple pie spice, and ¼ tsp salt until evenly mixed.
  5. Fold Dry into Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing. Cover the bowl with a plate and let the batter rest for 10 minutes.
  6. Portion and Bake: Stir the batter gently once more. Using a cookie scoop, divide the batter evenly among the muffin liners, filling each to the top. Bake initially at 400°F (200°C) for 10 minutes, then reduce oven temperature to 350°F (180°C) and bake for another 10 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
  7. Cool Muffins: Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely or serve warm.
  8. Add Cinnamon Sugar Topping: In a small bowl, mix ½ cup (100g) granulated sugar with 1 ½ tbsp ground cinnamon. Brush tops of warm muffins with ¼ cup (65g) melted unsalted butter, then dip each muffin top into the cinnamon sugar mixture to coat evenly. Serve warm for best enjoyment.

Notes

  • You can use either sweetened or unsweetened applesauce; leftovers keep 5-7 days refrigerated or freeze in ice cube trays or bags for up to 3 months.
  • Apple butter can be homemade or store-bought; if unavailable, substitute with extra applesauce.
  • If no apple pie spice blend is available, substitute with 1 tsp ground cinnamon, ½ tsp ground nutmeg, and a large pinch of cloves for a similar flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days; freeze individually wrapped in plastic wrap for up to 3 months.

Find it online: https://cookingwithsarah.com/apple-cider-muffins-recipe/