Every year I look forward to Fall, not only for the arrival of cooler temperatures, but more importantly all of the recipes that are apple or pumpkin based, including this Apple Cider Muffins recipe.
Fresh pressed cider from the local orchard provides the flavor in these muffins. Then they are topped with a cinnamon sugar coating which makes them the perfect Fall recipe in my opinion.
They go great with a warm cup of coffee, tea or hot apple cider. Although, I also like to serve them as an after school snack with a glass of milk or for a simple dessert after dinner.
And if you happen to have any extras, be sure to freeze them so that you can enjoy them all month long!
Apple Cider Muffins Recipe
Apple pie spice
Preheat the oven and line a 12 cup muffin tin with paper 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 2/3rds full.
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 clean.
Remove the pan from the oven and let the apple cider muffins rest in the pan for 5 minutes before transferring them to a cooling rack.
Cinnamon Sugar Topping
Once the muffins are completely cool it is time to coat the tops with the 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 coat with the topping. Repeat until all of the muffins have been coated with the topping.
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 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 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 a powdered sugar/milk glaze instead. Or if you want to keep it simple, sprinkle some powdered sugar on top.
Other Great Apple Recipes
- 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
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- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon 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
- 4 TBSP. unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- Preheat oven to 350°F (177°C). Line a 12 cup muffin tin with paper or silicone liners.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and apple pie spice.
- In another bowl, whisk together the eggs, oil, apple cider, and milk.
- Pour the wet mixture into the dry mixture and stir just until the flour mixture is absorbed. Do not over mix.
- Using a medium scoop, pour the batter in each muffin cup so that it is 2/3 full of the batter.
- Place the muffin tin in the preheated oven and bake for 20-22 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let rest in pan for 5 minutes before transferring to a cooling rack.
- Once the muffins are completely cooled, place the melted butter in a small bowl. Then in a separate bowl, combine the sugar and cinnamon. Dip the tops of muffins in the melted butter. Then, roll the buttery coated top in the sugar and cinnamon mixture to coat.
- Store in an air-tight container at room temperature for up to 4 days.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 204mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 3g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.