Apple Cider Muffins Recipe

Introduction

Apple Cider Muffins are a delightful treat that captures the cozy flavors of autumn. Moist and spiced just right, these muffins are perfect for breakfast or a comforting snack any time of day.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/3 teaspoon nutmeg
• 1 teaspoon ginger
• 2 large eggs (room temperature, beaten)
• 2 tablespoons olive oil
• 1/2 cup apple cider or apple juice
• 1/4 cup whole milk (room temperature)
• 1/4 cup unsalted butter (melted)
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, combine the flour, 1 cup sugar, baking powder, salt, 2 teaspoons cinnamon, nutmeg, and ginger, mixing well.
3. Step 3: In another bowl, whisk together the beaten eggs, olive oil, apple cider, and milk until smooth.
4. Step 4: Pour the wet ingredients into the dry mixture and stir gently until just combined; be careful not to overmix.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Step 7: Remove the muffins from the oven and let them rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: Once cooled, dip the tops of the muffins in the melted butter. Then, roll each top in the mixture of 3/4 cup sugar and 1 teaspoon cinnamon to coat.

Tips & Variations

• Use fresh apple cider for the best flavor, or substitute with apple juice if cider isn’t available.
• For a nuttier texture, add chopped walnuts or pecans to the batter before baking.
• Try substituting olive oil with melted coconut oil for a subtle tropical twist.
• Make a streusel topping by mixing flour, butter, and brown sugar, then sprinkle on muffins before baking instead of the butter-sugar coating after baking.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm muffins in the microwave for about 15 seconds or in a preheated oven at 300 degrees F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all apple juice instead of apple cider?

Yes, apple juice can be used as a substitute for apple cider, though cider tends to provide a deeper, more robust flavor due to its unfiltered nature.

Can I make these muffins vegan?

To make these muffins vegan, replace the eggs with flax eggs or a commercial egg replacer, use plant-based milk, substitute olive oil with a neutral vegetable oil, and use a vegan butter alternative for the topping.

Apple Cider Muffins Recipe

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★★★★★

4.8 from 92 reviews

• Author: Ethan
• Total Time: 37 minutes
• Yield: 12 muffins 1x

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Description

These Apple Cider Muffins are a delightful autumn treat featuring warm spices like cinnamon, nutmeg, and ginger. Moist and tender on the inside with a sweet, cinnamon-sugar crust, they’re perfect for breakfast or a comforting snack paired with a cup of tea or coffee.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/3 teaspoon nutmeg
• 1 teaspoon ginger

Wet Ingredients

• 2 large eggs (room temperature, beaten)
• 2 tablespoons olive oil
• 1/2 cup apple cider or apple juice
• 1/4 cup whole milk (room temperature)

Topping

• 1/4 cup unsalted butter (melted)
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon

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Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, 1 cup granulated sugar, baking powder, salt, 2 teaspoons cinnamon, nutmeg, and ginger. This blend creates the spiced base for the muffins.
3. Mix Wet Ingredients: In a separate bowl, whisk together the beaten eggs, olive oil, apple cider (or apple juice), and whole milk until fully combined. These ingredients add moisture and flavor to the muffins.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just incorporated; avoid overmixing to keep the muffins tender and light.
5. Fill Muffin Tin and Bake: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising. Bake for 20-22 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Cool Muffins: Remove the muffin tin from the oven and allow the muffins to rest in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
7. Prepare and Apply Topping: Once the muffins have cooled, melt the unsalted butter in a small bowl. In another bowl, mix the 3/4 cup granulated sugar with 1 teaspoon cinnamon. Dip the top of each muffin into the melted butter, then roll it in the cinnamon-sugar mixture, coating the tops evenly for a sweet, crunchy finish.

Notes

• Using room temperature eggs and milk ensures better batter mixing and fluffier muffins.
• You can substitute apple juice if you don’t have apple cider; the flavor will be slightly milder.
• Do not overmix the batter; it should be lumpy for tender muffins.
• For a dairy-free option, substitute whole milk and butter with plant-based alternatives.
• The cinnamon sugar topping adds extra sweetness and texture but can be omitted for a simpler muffin.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: apple cider muffins, cinnamon muffins, spiced muffins, autumn muffins, breakfast muffins, easy muffin recipe