She Strengthens

Fall in Love with Apple Cider Muffins

When it comes to delicious treats, apple cider donuts are a classic favorite. But why not turn them into muffins instead? Not only are they quicker and easier to make, but you’ll also avoid the mess and extra calories that come with frying.

The Perfect Blend of Flavors

These tender muffins combine the sweetness of apple cider with the warmth of nutmeg and cinnamon. The result is a taste sensation that’s perfect for any time of year, whether you’re cozying up on a fall morning or enjoying a spring or summer breakfast.

Get Your Daily Dose of Fruit

And don’t worry, these muffins count as eating your daily fruit, right? If you’re looking for more ways to incorporate apples into your baking, be sure to try our Apple Quick Bread with Pecan Streusel recipe and our Apple Dapple Cake recipe too.

Recipe Details

Yield: 12 muffins
Difficulty: Easy
Total Time: 55 minutes
Active Time: 20 minutes

Ingredients

For the muffins:

• 2 cups sweet apple cider
• 1/2 cup unsalted butter, softened, plus more for pan
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

For the topping:

• 3/4 cup granulated sugar
• 3 tablespoons ground cinnamon
• 4 tablespoons salted butter, melted

Instructions

Step 1: Prepare the Muffin Pan

Preheat your oven to 375 degrees and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set it aside.

Step 2: Reduce the Apple Cider

Put the apple cider in a large saucepan over high heat and bring it to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set it aside to cool.

Step 3: Mix the Batter

Using an electric mixer, cream the butter with the sugar in a large bowl at medium speed until pale and fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

Step 4: Combine the Wet and Dry Ingredients

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just until combined. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture.

Step 5: Bake the Muffins

Divide the batter evenly among the prepared muffin cups and transfer them to the oven. Bake until the tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool for 10 minutes.

Step 6: Add the Topping

While the muffins are cooling, whisk together the sugar and cinnamon in a medium-size bowl. Melt the butter in a separate bowl and keep it warm. As soon as the muffins are cool enough to handle, brush their tops and sides with the butter, then roll them in the cinnamon sugar to coat. Serve warm or at room temperature.