Apple Cider Muffins

ByLeigh Harris Published: Updated on

These Apple Cider Muffins are tender, moist, and flavored with reduced apple cider and warm fall spices. They are the perfect fall morning breakfast!

Apple cider muffins stacked on a dark plate on a dark surface.
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Why You’ll Love These

These apple cider donut muffins are one of fall’s best treats. They’re perfect with a cup of coffee in the morning.

They are really easy to make and come together in a flash after reducing the apple cider, which is the most time-consuming part of this recipe.

They taste like an apple cider donut but with less fuss.

Some of our other favorite breakfast recipes are Apple Fritters, Ham and Cheese Strata, Carrot Cake Coffee Cake, Spicy Gingerbread Loaf, and Maple Bacon French Toast Bake.

Apple cider muffins recipe ingredients on a dark surface.

How to Make Apple Cider Muffins

  • Place 1 1/2 cups of fresh apple cider in a small saucepan over medium heat, bring it to a boil, and reduce it to 1/4 cup. Preheat oven to 375ºF. Spray a 12-cup muffin tin with nonstick spray and set aside.
Apple cider boiling in a small sauce pan.
Reduced apple cider in a small sauce pan.
  • In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and kosher salt. In a measuring cup mix together the buttermilk, vanilla extract, and 1/4 cup of reduced apple cider.
Apple cider muffins dry ingredients in dark bowls on a dark surface.
Buttermilk, vanilla extract, and reduced apple cider mixed in a glass measuring cup.
  • In a large bowl cream the unsalted butter and sugars together until light and fluffy. Add eggs one at a time incorporating fully between each one. In thirds fold the dry ingredients into the wet ingredients, alternating with the buttermilk mixture just until combined.
Butter and sugars creamed together in a glass mixing bowl for apple cider muffins.
Apple cider muffins batter mixed in a glass mixing bowl.
  • Divide the batter evenly into the prepared muffin tin. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes.
Apple cider muffins batter divided into a 12 cup muffin pan.
Baked apple cider muffins in the muffin tin.
  • Melt the butter in a small bowl. In a shallow bowl stir together the granulated sugar, cinnamon, nutmeg, and allspice. Brush each muffin with the melted butter, on the top and sides. Roll the sides in the cinnamon sugar mixture and then the top. Serve and enjoy!
Cinnamon sugar mixture in a shallow dark bowl.
Apple cider muffins on a wire rack over a baking sheet.

Tips

  • Use room temperature eggs, butter, and buttermilk. This helps all the ingredients combine better.
  • Be sure to reduce the apple cider! This is where the apple flavor is coming from. You will not achieve much apple flavor from using just straight apple cider.
  • Don’t overmix the batter. Mix just until you don’t see any dry flour. Overmixed muffins can be tough.
  • Don’t overbake the muffins. The baking time given is a guide, all ovens are different. A toothpick inserted in the center should come out clean or with just a few moist crumbs. You can also touch the tops gently and they should spring back.
  • For a more domed muffin top fill every other muffin cup and bake in batches.

Variations

  • Mini Muffins – Reduce the baking time to about 10-12 minutes.

FAQ

Can I use apple juice?

I don’t recommend it because you will not get the same strong apple flavor. You could try unfiltered apple juice but I have never tested.

Storing

Store at room temperature in an airtight container for up to 3 days.

Can you freeze apple cider muffins?

Yes! Freeze in a freezer-safe bag or container for up to 3 months.

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Apple cider muffins stacked on a dark plate on a dark surface.

Apple Cider Muffins Recipe

These apple cider muffins are moist, tender, and full of fall apple flavor. They are great for breakfast, snack, or dessert.
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Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Apple Cider Reduction: 30 minutes
Servings: 12
Calories: 309kcal
Author: Leigh Harris

Ingredients
 

Apple Cider Muffins

  • 1 1/2 cup Apple Cider
  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg fresh grated is best
  • 1/4 tsp Ground allspice
  • 1/8 tsp Ground cloves
  • 1/2 tsp Kosher salt
  • 1/4 cup Buttermilk room temperature
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup Unsalted butter room temperature
  • 1/2 cup Dark brown sugar
  • 1/2 cup Granulated sugar
  • 2 large Eggs room temperature

Topping

  • 1/4 cup Unsalted butter melted
  • 1/2 cup Granulated sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/8 tsp Ground allspice

Instructions

  • Place 1 1/2 cups of apple cider in a small saucepan over medium heat, bring it to a boil, and reduce it to 1/4 cup. This will take 25-30 minutes. Pour it into a small bowl or measuring cup to cool.
    1 1/2 cup Apple Cider
  • Preheat oven to 375ºF. Spray a muffin pan with nonstick spray and set aside.
  • In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and kosher salt.
    2 cups All-purpose flour, 1 1/2 tsp Baking powder, 1/4 tsp Baking soda, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/4 tsp Ground allspice, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt
  • In a measuring cup mix together the buttermilk, vanilla extract, and 1/4 cup reduced apple cider.
    1/4 cup Buttermilk, 1 1/2 tsp Vanilla extract
  • In a large bowl cream the butter and sugars together until light and fluffy. Add eggs one at a time incorporating fully between each one. In thirds fold in the dry ingredients, alternating with the buttermilk mixture just until combined.
    1/2 cup Unsalted butter, 1/2 cup Dark brown sugar, 1/2 cup Granulated sugar, 2 large Eggs
  • Divide the batter evenly into the prepared muffin tin. They should be 1/2 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes.
  • Melt the butter in a small bowl. In a shallow bowl stir together the granulated sugar, cinnamon, nutmeg, and allspice.
    1/4 cup Unsalted butter, 1/2 cup Granulated sugar, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/8 tsp Ground allspice
  • Brush each muffin with the melted butter, on the top and sides. Roll the sides in the sugar mixture and then the top. Serve and enjoy!

Notes

Use room temperature eggs, butter, and buttermilk. This helps all the ingredients combine better.
Be sure to reduce the apple cider! This is where the apple flavor is coming from. You will not achieve much apple flavor from using just straight apple cider.

Nutrition

Calories: 309kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 143mg | Potassium: 141mg | Fiber: 1g | Sugar: 29g | Vitamin A: 410IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1mg

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