Ingredients

2 1/4 cups all-purpose flour

2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup oil (canola or vegetable)

1/2 cup apple cider

3/4 cup brown sugar (packed, light or dark)

1/4 cup white granulated sugar

1/2 cup unsweetened apple sauce

1 tsp pure vanilla extract

2 large eggs (room temperature)

1/4 cup buttermilk (or milk, room temperature)

1/4 cup sour cream (or Greek yogurt, room temperature)

4 tbsp unsalted butter (melted)

1 tbsp apple cider (for coating)

2/3 cup white granulated sugar (for coating)

1 tbsp ground cinnamon (for coating)

1/4 tsp ground nutmeg (for coating)

Instructions

Step 1: Preheat the oven to 425℉. Line a 12-cup muffin pan with 6 muffin liners, alternating the liners in the holes to help the muffins rise best.

Step 2: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

Step 3: In a separate bowl, whisk the oil, apple cider, brown sugar, white sugar, apple sauce, vanilla extract, eggs, buttermilk, and sour cream until well combined.

Step 4: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.

Step 5: Use a large cookie scoop to fill each muffin liner to the top with batter.

Step 6: Bake at 425℉ for 8 minutes, then reduce the oven temperature to 350℉ and bake for an additional 6 to 8 minutes, or until a toothpick inserted into a muffin comes out clean.

Step 7: Let the muffins sit in the hot pan for 10 minutes, then transfer them to a cooling rack to cool completely.

Step 8: To prepare the coating, melt the butter and mix in 1 tablespoon of apple cider in a bowl. In a separate bowl, combine the sugar, cinnamon, and nutmeg.

Step 9: Dip the top of each cooled muffin into the butter mixture, then fully coat it in the cinnamon sugar mixture. Repeat the cinnamon sugar coating a second time for extra flavor.

Tips & Variations

For extra moisture, ensure your eggs and dairy ingredients are at room temperature before mixing.

Substitute sour cream with Greek yogurt for a tangier taste.

Try adding chopped nuts or dried cranberries to the batter for added texture.

Use muffin liners that can withstand high heat to prevent sticking and ensure even baking.

FAQs

Can I use frozen apple cider for this recipe?

Yes, just make sure the apple cider is fully thawed and at room temperature before using to keep the batter consistency even.

Can I make these muffins dairy-free?

Absolutely. Substitute the buttermilk with a plant-based milk mixed with a little vinegar or lemon juice and replace the sour cream with a dairy-free yogurt alternative.