These Apple Cider Muffins are a party in your mouth, where tender muffins infused with the essence of autumn mingle with bursts of apple cider goodness. Each bite is a delightful dance of warm spices, tangy apple, and a touch of mischief. With their irresistible aroma wafting through your kitchen, these muffins will make you the envy of the neighborhood.
Why You’ll Love These Muffins
- Easy: Muffins are such a simple way to brighten your breakfast menu!
- Freezer Friendly: You can freeze these muffins for up to three months, making it a great grab-and-go treat!
- Fall Favorite: We absolutely love the bold flavor of fall that is brought into this recipe.
Look, I have an apple obsession and I’m not even embarrassed about it. It’s the underrated flavor of fall and can deliver in so many ways. You can use it as a sweet or savory, but my favorite way has to be the first. These apple muffins are easily a 10/10 on the flavor scale.
Apple cider is cooked down to reduce and is FLAVOR PACKED, making these easily one of the best muffins I have ever had. You’ll quickly fall in love and have everyone begging you for this recipe.
Apple Cider Muffin Ingredients
- Apple Cider: I highly recommend picking a cider that you love. This is going to be providing a lot of the flavor, so it’s important for you to choose one that you already love. And don’t skip reducing! It’s basically like taking the flavor and doubling it into a syrup-like liquid gold.
- All-Purpose Flour: You could also make this with a white whole wheat.
- Baking Powder and Salt: I like to suggest that you always double check the expiration date on your leavening agents. Baking powder actually goes bad, so it’s key to use fresh ingredients.
- Spices: Cinnamon and nutmeg combine to help enhance that apple flavor.
- Butter: Butter is used as a fat in the cake, to help keep things moist while baking.
- Sugars: I like to use a mix of brown and granulated sugar to help get that rich nuttiness you get from brown.
- Eggs: Large eggs work as a binding agent for this cake.
- Vanilla: Pure vanilla extract, not imitation, will give you the best flavor.
How To Make Apple Muffins
- PREP: The biggest tip here is to take the time to reduce the apple cider. What does that mean exactly? You’ll simply simmer the cider until it has reduced by half. This helps to enhance the flavor and gives these donuts a delicious pronounced flavor.
- BATTER: Make the batter by creaming the butter and sugars, whipping in the eggs, drizzling in the cider, and stirring in the dry ingredients.
- BAKE: Divide the batter into lined muffin pans, sprinkle with cinnamon and sugar topping, and bake until a toothpick pushed into the center comes out clean. Immediately remove from the pans to a wire rack to start to cool.
- Muffin Tins: Ready for a game changing kitchen tool? I live for my muffin tins with lids (affiliate). It makes it super easy to store your muffins and not worry about something falling onto the pan.
- Silicone Liners: Not a fan of paper liners. Opt for silicone cupcake liners (affiliate) instead of paper! Bonus? They are reusable so you can use them over and over.
- Whisk: You can use a stand mixer for this recipe. However, it’s super easy just to mix by hand. I use my silicone whisk (affiliate), which makes it easy to scrape the sides of the bowl.
Absolutely! Fold in chopped apples before dividing the muffins into your pan. This adds a delightful extra treat that is irresistible.
While apple juice can be used as a substitute, the flavor might be slightly different. Apple cider adds a unique, richer taste to the muffins, so using cider is recommended for the best results.
Absolutely! Once the muffins have cooled completely, you can store them in an airtight container or freezer bag and freeze them for up to three months. Thaw them at room temperature or reheat them in the oven for a few minutes before enjoying.
Of course! Adding a glaze or frosting can be a delicious addition to the muffins. Consider a simple vanilla glaze or a cream cheese frosting to enhance their sweetness. Drizzle or spread it over the cooled muffins for an extra special touch.
Muffins can typically last for about 2 to 3 days when stored properly. To keep them fresh, store them in an airtight container or a resealable bag at room temperature.
Apple Cider Muffins
- 1 cup apple cider
- 1¾ cups all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 10 tablespoons butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1½ tablespoons ground cinnamon
- Pour the apple cider into a small pot and bring to a boil. Lower the heat and allow the cider to simmer until it has reduced to half a cup. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside for later.
- Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl and set aside.
- Place the butter, brown sugar, and 1/4 cup of granulated sugar into the bowl of a stand mixer that is fitted with the paddle attachment. Mix at low/medium speed until combined fully and fluffy, about 1 minute.
- Scrape the sides of the bowl and add the eggs and vanilla. Mix for 30 seconds or until the eggs are combined fully.
- Slowly stir in the apple cider that has been reduced.
- Mix the dry ingredients into the butter mixture and continue to stir until the batter forms and the flour is fully incorporated, about a minute.
- Divide the batter between the prepared pans, filling each 3/4 full.
- Combine the 1/4 cup sugar with 1 1/2 teaspoons cinnamon. Sprinkle evenly over the top of the muffins.
- Bake 15 to 18 minutes, turning the pan once halfway through. Muffins are done baking when a toothpick inserted into the center comes out clean.