Apple Cider Muffins

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.

Course Breakfast Baked Goods and Pastries

Cuisine American

Keyword apple, apple cider, breakfast, muffins

Prep Time 20

Cook Time 15

Servings

Calories 172kcal

Author Jesseca

Ingredients

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

Topping

1/4 cup sugar
1½ tablespoons ground cinnamon

Instructions

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.

Nutrition