My Apple Cider Muffins pack rich apple cider donut flavor into moist, tender muffins with a buttery cinnamon-sugar topping—no frying required.
- 1½ cups (12 fl oz / 360 ml) apple cider
- 1¾ cups (8¾ oz / 247 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 large egg , at room temperature
- ¾ cup (6 oz / 170 g) granulated sugar
- ⅓ cup (2½ fl oz / 80 ml) buttermilk
- ⅓ cup (2½ fl oz / 80 ml) vegetable oil
- ½ cup (4 oz / 115 g) granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ cup (2 oz / 57 g) butter , melted
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In a wide, shallow pan, bring the apple cider to a simmer over medium-high heat. Simmer for about 10 minutes, or until reduced to ½ cup (4 fl oz / 120 ml).
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Transfer to a heatproof medium bowl and let cool.
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Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
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Whisk the egg, sugar, buttermilk and oil into the bowl of reduced cider.
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Pour the wet ingredients into the dry ingredients and stir just until combined (a few small lumps are okay).
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Divide the batter evenly among the prepared muffin cups.
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Bake for 15 - 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Let the muffins cool in the pan for 5 minutes.
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In a small bowl, whisk together the sugar and cinnamon.
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While the muffins are still warm, dip the top of each muffin in the melted butter, then roll in the cinnamon sugar.
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Transfer to a wire rack to cool completely.
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Serve with a cup of coffee or hot apple cider. Store leftover muffins in an airtight container at room temperature for up to 2 days.
- 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.