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Apple Cider Muffins

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Delicious apple cider muffins with warm spices, perfect for breakfast, brunch or an afternoon snack.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3/4 cup fresh apple cider
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 and 1/2 cups peeled and shredded apple
  • 3/4 cup chopped walnuts (optional)
  • 1/2 cup granulated sugar (for topping)
  • 1 and 1/2 teaspoons ground cinnamon (for topping)
  • 2 tablespoons unsalted butter (for topping, melted)

Instructions

  1. Reduce the Apple Cider: In a small saucepan, simmer the fresh apple cider over medium heat until it reduces to 1/4 cup. Let it cool.
  2. Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a muffin pan with liners.
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground cloves, and ground nutmeg until well combined.
  4. Combine the Wet Ingredients: In a separate bowl, whisk together the vegetable oil (or melted coconut oil), light or dark brown sugar, granulated sugar, eggs, unsweetened applesauce, and the cooled reduced apple cider until smooth.
  5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir just until combined. Be careful not to overmix; a few lumps are okay.
  6. Add Apples and Walnuts: Fold in the shredded apples and chopped walnuts, ensuring they are evenly distributed throughout the batter.
  7. Fill Muffin Liners: Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
  8. Bake: Bake in the preheated oven at 425°F for 5 minutes. After 5 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 15 to 16 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Top the Muffins: Allow the muffins to cool on a wire rack for a few minutes. Once they are still warm, brush the tops with melted butter, then dip each muffin into a cinnamon-sugar mixture.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. Muffins freeze well for up to 3 months.

Nutrition

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