Apple Cider Muffins

This apple cider muffin recipe is sponsored by Pete and Gerry’s Organic Eggs. As always, all opinions expressed here are my own. I appreciate you supporting the companies that help to keep this blog going.

Rolled in a signature cinnamon-sugar coating, these moist and fluffy apple cider muffins are sure to become a new family favorite. Fall and apples go hand in hand and apple cider is definitely one of the coziest fall treats. You are probably quite familiar with apple cider donuts; in fact, you’ve probably got some fond memories of grabbing a brown paper bag of warm donuts to stroll around with. These muffins are reminiscent of their very familiar sister donuts but much easier to make at home. They come together quickly, without any special equipment, and leave your kitchen smelling of fall--think warm cinnamon and nutmeg.

These muffins are easy to make--the hardest part is reducing the apple cider on the stovetop, which only takes about 5 minutes when simmered on medium-high heat. This recipe doesn’t require a stand mixer or even electric beaters for that matter. A simple whisk and spatula will do the trick and they bake up in less than 20 minutes in a 350°F oven. I find real joy in rolling them in the cinnamon-sugar dust that is made extra perfect with a pinch of salt. 

When you’re making something simple, a recipe that doesn’t have a lot of ingredients, it’s important to source quality ingredients, as every ingredient has a chance to shine. I love using Pete and Gerry’s Organic Eggs because they’re high-quality, free-range, and USDA Certified Organic (no GMOs or pesticides here!!). And their hens are never given antibiotics or hormones. I find that you can both see and taste the quality of their rich, creamy yolks. 

Apple Cider Muffins

Makes 12 muffins

INGREDIENTS

Muffins

⅔ cup apple cider
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup granulated sugar
⅓ cup sour cream, at room temperature
⅓ cup applesauce, at room temperature
½ cup canola oil
1 teaspoon vanilla extract
2 large Pete and Gerry’s Eggs, at room temperature

Topping

4 tablespoons butter, melted
¾ cup sugar
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt

TOOLS

12 cavity muffin tin

FIX

Preheat the oven to 350°F. Lightly grease the wells of a 12-well muffin pan with a baking spray or butter and a light dusting of flour, being sure to shake out any excess flour from the wells.

Heat the apple cider in a small saucepan, set over medium-high heat, for about 5 minutes or until it has reduced by half. It should come to a high simmer/low boil for the entire time it’s on the stovetop to ensure it reduces quickly. Let it cool until it’s room temperature.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and set aside.

In a large bowl, whisk the reduced apple cider, sugar, sour cream, applesauce, oil, vanilla extract, and eggs together. Whisk until fully combined. Fold the flour mixture into the wet ingredients, using a wooden spoon or rubber spatula, until just combined.

Use a large cookie scoop or a large spoon to scoop the batter into the greased wells of the muffin pan. They should be about three-quarters filled. Rap the pan on the counter a couple of times to bring up any air bubbles.

Bake the muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

While the muffins are baking, make the topping by whisking together the sugar, cinnamon, and salt in a small bowl. Set it aside.

Let muffins cool in the pan for 5 minutes, then carefully pop them out of the pan (they’re still warm and so is the pan!), using an offset spatula to help you, if necessary, and brush them all over with melted butter. Roll each muffin in the cinnamon-sugar mixture then set on a plate. Enjoy them warm!