Apple Cider Muffins

5 from 1 vote

These Apple Cider Muffins taste just like your favorite fall fair donut — fluffy soft, warmly spiced and bursting with apple flavor. Easy to make and perfect with a cup of coffee as a treat!

Prep Time10

Cook Time20

Total Time30

Course: Muffins

Cuisine: American

Keyword: Apple Cider Muffins

Servings:

Calories: 246kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

Wet Ingredients

1 cup (250ml) fresh apple cider or cloudy apple juice
½ cup (120g) applesauce See Note 1
¼ cup (60g) apple butter See Note 2
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 + 1 tbsp (260g) all-purpose flour (plain flour)
1 tsp baking powder
½ tsp baking soda (bicarbonate of soda)
2 tsp apple pie spice See Note 3
¼ tsp salt

Cinnamon Sugar Topping

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

Instructions

Place the apple cider in a saucepan and bring to a simmer. Cook until it is reduced by half, about 7-10 minutes. Cool before using.
1 cup (250ml) fresh apple cider
Preheat the oven to 400°F (200°C). Mist the surface of your muffin tin with cake release or grease with a little oil and add paper liners.
Place the apple sauce, apple butter, vegetable oil, sugar, eggs, apple cider vinegar and vanilla in a large mixing bowl. Mix vigorously to combine until the sugar is dissolved using a wooden spoon or hand mixer.
½ cup (120g) applesauce, ¼ cup (60g) apple butter, 1 cup (200g) light brown sugar, ⅓ cup (80ml) vegetable oil, 2 large eggs, 1 tsp vanilla bean paste, 1 tsp apple cider vinegar
Measure the flour, baking powder, baking soda, salt and spices in a bowl and stir to combine.
2 cups + 1 tbsp (260g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 2 tsp apple pie spice , ¼ tsp salt
Add the dry ingredients into the wet and gently fold into the batter until just combined. Cover the bowl with a plate and leave the batter to rest for 10 minutes.
Gently stir the batter once more. Use a cookie scoop to divide the batter between the muffin liners filling all the way to the top.
Bake for 10 minutes at the higher temperature, then reduce to 350°F (180°C) and bake for 10 more minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Leave to cool in the pan for 10 minutes then transfer to a wire rack.
Combine the sugar and cinnamon in a bowl. Brush the top of the muffins with a little melted butter and dip into the cinnamon sugar. Serve warm!
½ cup (100g) granulated sugar, 1 ½ tbsp ground cinnamon, ¼ cup (65g) unsalted butter

Video

Notes

NOTE 1: You can use sweetened or unsweetened apple sauce. Leftovers will keep for 5-7 days in the fridge. For longer storage, freeze in ice cube trays or freezer bags for up to 3 months. Use it up in my Pumpkin Apple Bread or Pumpkin Sourdough Bread.
NOTE 2: I used my homemade apple butter but store-bought would work too. Or you can simply substitute with extra applesauce.
NOTE 3: If you don't have apple spice blend handy, use a teaspoon of ground cinnamon, half a teaspoon ground nutmeg and large pinch cloves.
STORING & FREEZING: Store muffins in an airtight container at room temperature for up to 3 days. To freeze, cover in plastic wrap individually and store for up to 3 months.

Nutrition