Apple Cider Muffins Recipe

Every year I look forward to the Autumn months, not only for the arrival of cooler temperatures, but more importantly all of the recipes that are apple and pumpkin based, including this Apple Cider Muffins recipe.

Fresh pressed cider from the local orchard provides amazing flavor in these muffins. Then they are topped with a cinnamon sugar coating which turns them into the perfect Fall treat.

They go great with a warm cup of coffee, tea or hot apple cider. Although, I also like to serve them as a snack with a glass of milk or for a simple dessert after dinner.

Best of all they are easy to make with just a few simple ingredients. And don’t worry if you don’t have a local orchard nearby. Most grocery stores stock apple cider not only this time of the year, but all year long!

Apple Cider Muffins Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp. kosher salt
• 2 tsp. baking powder
• 2 tsp. apple pie spice
• 2 large eggs, room temperature
• 2 TBSP. vegetable oil
• 1/2 cup apple cider
• 1/4 cup milk

Topping Ingredients

• 4 TBSP. unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon

INSTRUCTIONS

Preheat the oven to 350°F and line a 12 cup muffin pan with paper liners or silicone muffin liners. Then set the pan aside and prepare the apple cider muffin batter.

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and apple pie spice. Continue to whisk until all there are no clumps of flour visible. Set the bowl aside.

In another bowl, whisk together the eggs, oil, apple cider, and milk. Then slowly pour the wet mixture into the dry mixture and stir just until the flour mixture is absorbed.

Do not over mix the batter as this will make the muffins too dense when they bake.

When the batter is prepared, use a medium scoop to evenly divide the batter between the muffin cups. Fill each liner only 2/3rds full to allow for expansion as they bake.

Now place the muffin pan in the preheated oven and bake for 20-22 minutes. The muffins are done when a toothpick inserted in the center comes out mostly clean.

*The toothpick doesn’t have to be completely free of crumbs. A fews dry crumbs are okay to be left on the wood, but you don’t want wet batter to be present.

When the apple cider muffins are ready remove the pan from the oven and let the muffins rest in the pan for 5 minutes before transferring them to a cooling rack to cool completely.

Cinnamon Sugar Topping

Once the muffins are at room temperature it is time to coat the tops with a classic cinnamon sugar topping.

Start by pouring the melted butter in a small bowl. Then in a separate small bowl, mix together the sugar and cinnamon until well incorporated.

Now working with one apple cider muffin at at time, flip the muffin over and dip the top in the melted butter.

Then, roll the buttery top in the sugar and cinnamon mixture and until it is covered with the topping. Repeat until all of the muffins have been coated with the topping.

Serve immediately or store the muffins in an air-tight container at room temperature for up to 4 days.

You can also freeze the muffins in an air tight container for up to 6 months.

Possible Recipe Substitutions

Gluten Free Option: Use gluten free flour in place of the all-purpose flour to make the apple cider muffins gluten free.

Oil Free Option: To make this recipe oil free, substitute all natural, no sugar added applesauce in place of the vegetable oil. Although many people suggest substituting only half of the oil with applesauce, I substitute the entire amount. The muffins turn out perfect every time.

No Apple Pie Spice? No worries! Because apple pie spice isn’t a common ingredient, you can use a combination of cinnamon and nutmeg instead. However, because nutmeg is such a strong spice, use only 1/4 teaspoon. Then use cinnamon as the remaining substitution.

Apple Cider vs. Apple Juice: Although apple cider is a much better option, in a pinch you can use pure 100 percent apple juice instead. Your batter will be slightly thinner but the muffins will still bake properly.

Topping Substitution: The cinnamon sugar mixture is a classic topping for apple cider muffins. However, you can omit the topping all together or use the same confectioner’s sugar/milk glaze that we use to make Air Fryer Apple Fritters.

All you have to do is to combine 2 tablespoons of milk with 1 cup of confectioner’s sugar. Whisk until no clumps are visible and drizzle the glaze on top of the muffins.

Or if you want to keep it real simple, sprinkle some confectioner’s sugar on top. I find it easiest to put the sugar in a fine colander and tap the side of the colander over top of the muffins. Not only is it easy to do it looks nicer.

Other Great Apple Recipes

If you have more apples and don’t know what to do with them, try some of my favorite recipes below:

• Grandma’s Apple Crisp
• Apple Cider Donuts
• Air Fryer Apple Fritters
• Slow Cooker Apple Butter
• Air Fryer Apple Fries
• Apple Hand Pies
• Apple Pie Dump Cake

Enjoy! Mary

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