These Apple Cider Muffins are full of apple and cinnamon flavor. The texture is fluffy and moist with the perfect crumb. The cinnamon sugar coating on top adds the perfect amount of crunch.

Apple cider muffins on a plate with a bite taken out of one.

Filled with a delicious cinnamon and apple cider flavor, every bite of this muffin is just as delicious as the last!

They are the ideal recipe for the fall (and winter) season.

In addition, the cinnamon sugar coating on top adds the perfect amount of crunch. It contrasts the moist and fluffy muffin perfectly.

Main Ingredients

Scroll down to the recipe card to see the full list of ingredients and their measurements.

Pro Tip: Always measure out all of the ingredients before starting the recipe. It is helpful to have everything ready to go when needed.

Substitutions

Whether it’s due to allergy, preference or convenience there are a few swaps you can make to this recipe.

  • Flour: All purpose flour is preferred, however, you can also use gluten-free all purpose flour if needed. I do not recommend using any other type of flour as this has not been tested and could impact the final result of the muffins.
  • Butter: If you don’t want to use butter or don’t have any on hand, you can also use oil. I recommend using avocado oil or vegetable oil (swap at a 1:1 ratio).
  • Greek Yogurt: The perfect swap for greek yogurt in this recipe is sour cream! It will help create that same texture as greek yogurt would without impacting the flavor.
Apple cider muffin ingredients measured out in bowls.

Key Factors to these Tasty Apple Cider Muffins

These muffins taste like fall in every bite.

Did you pick up some fresh apple cider from a farm? If not, grab apple cider at your local grocery store and make these tasty muffins!

One of my favorite parts of this recipe is…the cinnamon sugar coating.

It adds the perfect crunch to these moist apple cider muffins.

And last, but not least, THE FLAVOR! Once you make these muffins, you’ll never want to stop making them. They are that good!

Muffin on a plate with a bite taken out of it.

How to Make Apple Cider Muffins

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

Wet ingredients in a bowl.
Add the wet ingredients to a bowl
Wet ingredients mixed together in a bowl.
Mix until combined
Wet and dry ingredients together in a bowl.
Add the reduced apple cider and dry ingredients
Wet and dry ingredients mixed together in a bowl.
Fold in the dry ingredients
Wet and dry ingredients mixed together in a bowl.
Mix until just combined
Muffin batter added to muffin liners.
Transfer to muffin liners
Baked muffins in muffin tin.
Bake
Baked muffins in muffin tin.
Let the muffins cool
Muffin in cinnamon sugar mixture.
Coat in butter, cinnamon and sugar
Holding an apple cider muffin that is coated in cinnamon sugar.
Enjoy!

Frequently Asked Questions

Can these muffins be made gluten free?

Yes! Substitute the all purpose flour with Gluten-Free All Purpose Flour at a 1:1 ratio. I linked my favorite gluten free flour that I use.

Do I have to reduce the apple cider?

Yes! The cider becomes thicker and reduces by half. The flavor becomes stronger and helps to create a moist muffin. If you don’t reduce it, the batter will have too much liquid.

What is the best way to get tall muffins?

The baking powder and baking soda both help create tall muffins. In addition, filling the batter to the almost top of the muffin liners will help increase the height as well.

However, a big tip is to only put a muffin liner in every other muffin mold. This gives the muffins room to bake and rise high.

How do I store the muffins?

Store at room temperature for up to 4 days in an airtight container. Preferably, store any muffins before adding the cinnamon sugar coating on top for ultimate freshness.

Can I freeze the muffins?

Yes! Freeze before adding the butter and cinnamon sugar coating. When ready to eat, defrost at room temperature and add the cinnamon sugar coating as instructed.

More Breakfast Muffin Recipes

  • When it starts getting close to fall, it’s peach season! My Peach Cobbler Muffins are my go-to recipe when I get some fresh peaches from the store.
  • My Choc Chip Mini Muffins bring me back to my childhood. They are a slightly healthier version to the Little Debbie’s Muffins many of us grew up enjoying.
  • Another fall-favorite recipe is a good pumpkin muffin. My recipe for Gluten Free Pumpkin Muffins is absolute perfection. Moist, tender and everything you want in a muffin.
  • One of the most viral and popular recipes is my Cinnamon Streusel Muffins recipe. The muffin batter is perfectly spiced and topped with a buttery streusel to create the ideal bite.
  • Bakery Style Banana Bread Muffins that are made with sour cream to create the perfect texture. They’re moist and as good (if not better) than muffins you’ll find at most bakeries.
Muffin on a plate with a bite taken out of it.
Apple cider muffins on a plate with a bite taken out of one.
5 stars (1 rating)

The BEST Apple Cider Muffins Recipe

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Yield: 12 muffins
These Apple Cider Muffins are full of apple and cinnamon flavor. The texture is fluffy and moist with the perfect crumb. The cinnamon sugar coating on top adds the perfect amount of crunch.
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Ingredients
 

Apple Cider Muffins

  • 2 cups apple cider
  • 1/2 cup salted butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp plain greek yogurt, or sour cream
  • 2 tsp vanilla extract
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder

Cinnamon Sugar Coating

  • 1/3 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp salted butter

Instructions
 

  • In a saucepan, heat the apple cider on medium (stirring occasionally)
  • Once reduced by half (after about 10-15 minutes), add in the butter to melt
  • Remove from heat and let cool for 5 minutes
  • While the apple cider mixture cools, combine the eggs, sugar, vanilla extract and greek yogurt
  • Mix until combined
  • Add in the apple cider and butter mixture
  • Mix until combined
  • Fold in the dry ingredients until just combined
  • Let the batter rest for 30 minutes
  • While the batter rests, preheat the oven to 425 degrees F
  • Transfer the batter to a muffin tin using a 2 tbsp ice cream/cookie scoop
  • Make sure to add the batter in every other muffin mold for optimal rising of the muffins
  • Bake at 425 degrees F for 7 minutes then reduce the oven temperature to 350 degrees F and bake for an additional 9-11 minutes
  • Remove the muffins from the oven when a toothpick comes out of the center clean
  • Let cool
  • Once cooled, make the cinnamon sugar coating
  • Mix together the granulated sugar and cinnamon in a bowl
  • Melt the tbsp of butter in a bowl for 10-20 seconds or until melted
  • Brush the butter on the tops of the muffins and roll in the cinnamon sugar mixture
  • Enjoy!

Nutrition

Serving: 1muffin, Calories: 235kcal, Carbohydrates: 35g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 310mg, Potassium: 88mg, Fiber: 1g, Sugar: 12g, Vitamin A: 278IU, Vitamin C: 0.4mg, Calcium: 49mg, Iron: 2mg
Author: Jessica Selensky
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keywords: Apple Cider, Apple Cider Muffins, breakfast muffins, Cider, muffins, sweet breakfast