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Apple Cider Muffins

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Delightful muffins infused with the warmth of cinnamon and nutmeg, featuring shredded apples and a sweet cinnamon-sugar topping. Perfect for fall gatherings and breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup fresh apple cider Provides natural sweetness and moisture.
  • 1/2 cup vegetable oil or melted coconut oil Provides moisture and richness.
  • 1/2 cup light or dark brown sugar Adds depth of flavor and moisture.
  • 1/2 cup granulated sugar Sweetens the muffins perfectly.
  • 2 large eggs Binds the ingredients and adds structure.
  • 1/4 cup unsweetened applesauce Enhances moisture while reducing fat.
Dry Ingredients
  • 1 and 3/4 cups all-purpose flour The base of the muffins.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 1/2 teaspoon baking soda Provides additional leavening.
  • 3/4 teaspoon salt Enhances flavors.
  • 2 teaspoons ground cinnamon Adds warmth and spice.
  • 1/4 teaspoon ground allspice Contributes to the flavor profile.
  • 1/4 teaspoon ground cloves Offers a unique spiciness.
  • 1/4 teaspoon ground nutmeg Adds a warm, nutty flavor.
Additions
  • 1 and 1/2 cups peeled and shredded apple Gives the muffins fresh apple flavor.
  • 3/4 cup chopped walnuts (optional) Adds crunch and nutty flavor.
Topping
  • 1/2 cup granulated sugar Creates a sweet crust.
  • 1 and 1/2 teaspoons ground cinnamon Adds spiced flavor.
  • 2 tablespoons unsalted butter (melted) Provides a rich finish.

Method
 

Preparation
  1. In a small saucepan, simmer the fresh apple cider over medium heat until it reduces to 1/4 cup. Let it cool completely.
  2. Preheat your oven to 425°F (220°C) and prepare a muffin pan with liners.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.
  4. In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and cooled reduced apple cider until the mixture is smooth.
  5. Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix.
  6. Fold in the shredded apples and chopped walnuts if you are using them.
  7. Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
Baking
  1. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15 to 16 minutes until a toothpick inserted comes out clean.
  2. Allow the muffins to cool on a wire rack. Brush the tops with melted butter, then dip them into the cinnamon-sugar mixture for a sweet finish.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 12g

Notes

Make sure the apple cider is fully reduced to avoid excess moisture in the muffins. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Muffins freeze well; wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

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