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Apple Cider Muffins Recipe

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★★★★★

4.8 from 70 reviews

These Apple Cider Muffins are a deliciously spiced treat perfect for autumn or any time you crave a moist, flavorful muffin. Made with real apple cider and a blend of warm spices like cinnamon and nutmeg, they feature a tender crumb enriched with buttermilk and sour cream. The muffins are topped with a delightful cinnamon sugar coating for an extra touch of sweetness and crunch, baked to golden perfection.

Ingredients

Scale

Muffin Batter

  • 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)

Topping

  • 4 TBSP Unsalted butter (melted)
  • 1 TBSP Apple cider
  • 2/3 cup White granulated sugar
  • 1 TBSP Ground cinnamon
  • 1/4 tsp Ground nutmeg

Instructions

  1. Preheat Oven: Preheat the oven to 425℉ (220℃). Line a 12-cup muffin pan with 6 muffin liners, alternating the muffin liners in the holes to help ensure the best rise during baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Stir well and set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the oil, apple cider, brown sugar, white granulated sugar, unsweetened apple sauce, vanilla extract, eggs, buttermilk, and sour cream until well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and whisk gently until the batter is smooth and uniform, taking care not to overmix.
  5. Scoop Batter: Use a large cookie scoop or spoon to fill the muffin liners to the top with batter, ensuring even portions for all muffins.
  6. Bake Muffins: Bake the muffins at 425℉ for 8 minutes initially. Then, reduce the oven temperature to 350℉ and continue baking for an additional 6-8 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Muffins: Remove muffins from the oven and let them sit in the hot pan for 10 minutes. Then transfer them to a wire rack to cool completely before adding the topping.
  8. Prepare Topping: In one bowl, melt the unsalted butter and mix in 1 tablespoon of apple cider. In another bowl, combine the white sugar, ground cinnamon, and ground nutmeg to create the cinnamon sugar mixture.
  9. Decorate Muffins: Dip the top of each cooled muffin into the melted butter and cider mixture, then dip immediately into the cinnamon sugar mixture, fully coating the top. Repeat dipping the coated muffins into the cinnamon sugar once more for an extra thick and flavorful topping.

Notes

  • For best results, allow eggs, buttermilk, and sour cream to come to room temperature before mixing.
  • Using alternating muffin liners improves heat circulation for even baking and better muffin rise.
  • You can substitute Greek yogurt for sour cream to add protein and a tangy flavor.
  • The cinnamon sugar topping can be adjusted in sweetness or spiciness to your preference.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: apple cider muffins, autumn muffins, cinnamon muffins, apple spice muffins, moist muffins, cinnamon sugar topping, breakfast muffins

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