Apple Cider Muffins

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My homey Apple Cider Muffins are bursting with sweet, spiced fall flavor! Reduced apple cider gives these muffins rich, comforting apple flavor without the work of prepping apples. These impressive, bakery-style muffins take little effort—mix by hand, bake, and enjoy them all week.

• Fuss-free apple goodness: Cider does the work here—this is a smart trick to get concentrated, authentic apple flavor without peeling, coring, or chopping a single apple. Use store-bought cider or my Homemade Apple Cider recipe.
• Tender and moist: My rich apple muffins have a wonderfully soft crumb that’s perfect for breakfast, afternoon tea, lunchbox snacks, parties, and all your fall events. Great for gifting, too!
• Irresistible tops: Each warm muffin is dipped in butter and rolled in cinnamon for a crunchy, sweet, warmly spiced topping.
• Easy to customize: While these muffins are delicious as-is, you can also mix in fruit or nuts, add other spices, or top the muffins with a glaze or frosting instead of cinnamon sugar.
• Ready in 40 minutes! This recipe couldn’t be easier. The batter mixes up quickly so you can enjoy warm, buttery muffins in less than an hour.

I adore the deep, warm flavors of fall, and I developed this Apple Cider Muffins recipe for the fastest, easiest way to enjoy the classic combination of apple and cinnamon. With this simple recipe, you get all the irresistible flavor of a crunchy cinnamon-sugar topping of Apple Cider Donuts in easy muffin form.

My most important tip for this recipe is to reduce the apple cider to 1/2 cup (4 fl oz/120 ml). Don’t skip this step! Simmering the cider concentrates its natural apple flavor, giving your muffins an intense cider taste without adding excess liquid to the batter.  If you’re craving more apple cider flavor, please check out my Apple Cider Caramel Sauce, Apple Cider Donut Cake, Apple Cider Donuts, and of course, Warm and Delicious Apple Cider.

Table of Contents

• What are Apple Cider Muffins?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Apple Cider Muffins
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions 
• FAQs
• More Muffin Recipes

What are Apple Cider Muffins?

Apple Cider Muffins are tender, spiced muffins made with concentrated apple cider for rich, natural apple flavor. The muffins get their flavor from the reduced cider, unlike other apple muffins that contain chopped or grated apple. A buttery cinnamon-sugar topping gives these treats a sweet, crunchy finish, like apple cider donuts. Ireland has been growing apples for thousands of years and has a thriving apple cider industry, and cider also has deep roots in the U.S. Traditionally, cider wasn’t always a fall drink—because it stored well, it was an everyday beverage in colonial America.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Skillet or shallow pan
• Heatproof bowl
• 12-cup muffin pan
• Paper liners
• Whisk
• Wire cooling rack

Key Ingredients and Substitutes

For the Apple Cider Muffins

Apple cider

• Apple cider is an unfiltered beverage made from mashed fresh apples. It gives the muffins sweetness and natural apple flavor.
• Reducing the cider concentrates the flavor, adding wonderful apple taste without adding too much liquid to the batter.
• Use fresh cider from stores or farmer’s markets, or my Homemade Apple Cider. My cider is made with orange and spices, so those lovely flavors will come through in the muffins.
• Substitute: You can use the same amount of concentrated apple juice, but the flavor won’t be as robust.

All-purpose flour

• All-purpose flour has 9-11% protein, which is the perfect amount to give the muffins the proper structure while still having a wonderfully light and tender texture.
• Substitutes: Instead of the all-purpose flour, you can use a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix or gluten-free flour.

Baking powder

• When baking powder reacts, it produces carbon dioxide, which makes the muffins rise and contributes to a fluffy crumb.
• Baking powder is double-acting, so it reacts once when mixed with liquid, and again when it’s heated in the oven.

Cinnamon

• Cinnamon adds warm, comforting flavor.
• Substitute: Use Pumpkin Pie Spice or Mixed Spice for a deliciously complex flavor.

Salt

• Salt enhances the apple flavor and keeps the muffins from tasting bland.

Nutmeg

• Nutmeg adds a lovely earthy, warm note that complements the sweet apple flavor.

Egg

• Egg binds the ingredients together into a smooth, cohesive batter.
• Additionally, egg adds flavor, moisture, and richness.
• Use a room-temperature egg to ensure a smooth batter. Here are my tips on how to warm a cold egg safely. 
• Substitute: Instead of the egg, you can use a flax egg here. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes before using.
  • For more egg-free ideas, check out my guide to The Best Egg Substitutes for Baking Recipes and How to Use Them.

Granulated sugar

• Granulated sugar sweetens the apple cider donut muffins and contributes to a moist texture.
• Substitute: For a caramel note, use the same amount of light brown sugar.
  • My guide, The Best Sugar Substitutes in Baking, has more suggestions.

Buttermilk

• Buttermilk adds a delightful tangy note and contributes to a tender texture.
• If you don’t have buttermilk, you can easily make a Buttermilk Substitute with my easy recipe.
  • My substitute recipe includes a dairy-free variation.

Vegetable oil

• Vegetable oil keeps the cider muffins soft and moist.
• Substitute: Use the same amount of another neutral oil, like canola oil, avocado oil, mild olive oil, or melted, cooled coconut oil in place of the vegetable oil.
  • You can use melted butter instead of oil, but it will change the texture, and the muffins won’t be as soft.

For the Cinnamon-Sugar Topping

Butter

• Melted butter coats the muffin tops, adds a rich taste, and helps the cinnamon-sugar mixture adhere. It helps create a wonderfully crisp topping that complements the soft muffin.
• Substitute: Use the same amount of melted plant-based butter if you prefer.

Cinnamon

• Cinnamon adds warm spiced flavor and aroma and enhances the apple flavor.

Granulated sugar

• Granulated sugar creates sweet, delightfully crisp muffin tops.

How to Make Apple Cider Muffins

Reduce the Apple Cider

1. Heat cider. In a wide, shallow pan, bring the apple cider to a simmer over medium-high heat.

2. Cook until reduced. Simmer for about 10 minutes, or until reduced to ½ cup (4 fl oz / 120 ml).
3. Let cool. Transfer to a heatproof medium bowl and let cool.

Make the Apple Cider Muffins

4. Prepare to bake. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
5. Whisk dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.

6. Mix wet ingredients. Whisk the egg, sugar, buttermilk, and oil into the bowl of reduced cider.
7. Combine the flour mixture with the wet ingredients. Pour the wet ingredients into the dry ingredients and stir just until combined (a few small lumps are okay).

8. Add batter to muffin cups. Divide the batter evenly among the prepared muffin tin.

Bake the Muffins

9. Bake muffins. Bake for 15 – 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

10. Cool muffins. Let the muffins cool in the pan for 5 minutes.

Top the Apple Cider Muffins

11. Mix sugar and cinnamon. In a small bowl, whisk together the sugar and cinnamon.

12. Dip in butter and roll in cinnamon sugar. While the muffins are still warm, dip the top of each muffin in the melted butter, then roll in the cinnamon sugar.

13. Cool muffins. Transfer to a wire rack to cool completely.

Serve

14. Enjoy! Serve with a cup of coffee or hot apple cider.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use a wide pan. A wide, shallow pan gives more surface area, so the cider reduces faster than it would in a deep, small pan.
• Cider or juice can be used. If you can’t find apple cider, you can use unfiltered apple juice. Note that if you use juice, the apple flavor will be more subtle.
• Reduce the cider. Boiling the cider down is an important step, as it concentrates the apple flavor.
• The type of cider will affect the flavor. For the most classic flavor, use unsweetened, unspiced cider. Homemade or spiced cider will add citrus, spice, or a touch more sweetness to the muffins. 
• Check the amount, not just the time. You want to end up with  1/2 cup (4 fl oz/120 ml) of reduced cider, not simply cider that has been simmering for 10 minutes.
• Add apple for more texture and flavor. To intensify the apple flavor, fold one peeled, diced apple into the batter with the wet ingredients.
• Use room temperature ingredients. Have everything at room temperature so your batter mixes smoothly.
• Don’t overmix. When mixing muffin batter, it’s OK if there are a few small lumps. Overmixing will make the muffins tough.
• Add texture and flavor to the apple cider muffins recipe. 
  • Mixing in 1/2 cup (2 ½ oz/71 g) of toasted, chopped walnuts or pecans gives the muffins crunch.
  • Adding 1/2 cup of raisins (2½ oz/71 g) or dried cranberries gives pleasant chew and sweetness.
  • Mix in 1/2 cup toffee bits (3 oz/85 g) for a caramel note.
• Change up the topping: Instead of the cinnamon-sugar topping, you can use Maple Glaze on the cooled muffins.
  • For a sweeter option, you can top the muffins with Cream Cheese Frosting or Cream Cheese Glaze.
• Get a high muffin dome: Start with a hot oven at 400°F (200°C) and make sure your baking powder is fresh. Fill the muffin cups evenly and bake the batter immediately after mixing for the best rise.

Make-Ahead and Storage Instructions

Make-ahead tips

• The batter should be baked as soon as it’s mixed, but you can measure and mix the dry ingredients ahead of time and also prepare the reduced apple cider in advance.
  • Store the dry ingredient mixture in an airtight container on the counter for up to three days.
    • On baking day, combine with the wet ingredients.
  • Reduce the apple cider, cool completely, and store in an airtight container in the fridge for up to one week.
  • Let the reduced cider come to room temperature before mixing it with the other ingredients.

How to store leftovers

• Store leftover muffins in an airtight container at room temperature for up to two days.
• These muffins are best the day they are made, but rewarming leftovers for about 5 seconds in the microwave freshens them right up.
• You can freeze baked and cooled apple muffins on a tray, then wrap them individually, place them in a freezer bag or freezer-safe container, and freeze for up to two months.
  • Thaw in the fridge overnight and reheat in a low oven or the microwave.

FAQS

Can I make these muffins gluten-free?

• Yes, you can make these muffins gluten-free.
• Instead of the AP flour, use an equal amount of gluten-free baking mix.
• You can use my Easy Almond Flour Baking Mix Recipe or another gluten-free flour.
• Verify that your other ingredients are certified gluten-free.

How can I make these cider muffins without egg?

• To make these cider muffins without eggs, use a flaxseed egg. Mix one tablespoon of ground flaxseed plus three tablespoons of water, and set aside for 5 minutes before adding to the cake batter.
• Check out my guide, 12 Best Egg Substitutes for Baking Recipes and How to Use Them, for more suggestions and information.

Can I make this muffin recipe vegan?

• Yes, you can make this muffin recipe vegan.
  • In place of the buttermilk, use my Buttermilk Substitute
    • Make the Buttermilk Substitute with an unflavored plant-based milk, like oat milk or almond milk.
  • Instead of using an egg, make a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes before using.
  • For the muffin topping, use melted plant-based butter instead of regular butter.

More Muffin Recipes

• Chocolate Chip Pumpkin Muffins
• Banana Nut Muffins
• Blackberry Muffins with Oatmeal
• Applesauce Muffins
• Cinnamon Roll Muffins

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