Apple Cider Muffins
These Apple Cider Muffins are fluffy, moist and incredibly delicious. The cinnamon sugar coating adds the perfect amount of crunch to these tasty muffins.
If you’re into fall baking like me, you’ll want to make these Apple Cider Muffins as soon as possible!
They are the ideal muffins for the fall (and winter) season.
Filled with a delicious cinnamon and apple cider flavor, every bite is just as delicious as the last!
In addition, the cinnamon sugar coating on top adds the perfect amount of crunch. It contrasts the moist and fluffy muffin perfectly.
To make these muffins, you don’t need a ton of crazy or hard-to-find ingredients.
Main Ingredients
- All Purpose Flour
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Eggs
- Greek Yogurt
- Granulated Sugar
- Vanilla Extract
- Apple Cider
- Butter
Why You’ll Love this Recipe
These muffins taste like fall in every bite.
Did you just picked 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 delicious.
And luckily, they are also easy to make!
How to Make Apple Cider Muffins
- In a saucepan, heat the apple cider on medium (stirring occasionally)
- Once reduced (about 10 minutes), add in the butter to melt
- While the apple cider mixture cools, combine the eggs, sugar, vanilla extract and greek yogurt
- Add in the apple cider mixture and mix until combined
- Fold in the dry ingredients
- 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
- 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
- Let cool
- Once cooled, make the cinnamon sugar coating
- Brush the butter on the tops of the muffins and roll in the cinnamon sugar mixture
- Enjoy!
Frequently Asked Questions
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.
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.
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.
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.
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.
Apple Cider Muffins
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!