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Apple Cider Spice Muffins Recipe

Apple Cider Spice Muffins Recipe
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★★★★★

4.9 from 21 reviews

Delight in these moist and flavorful Apple Cider Spice Muffins, infused with warm spices and a subtle tang from fresh apple cider. Perfect for autumn mornings or anytime you crave a cozy, spiced treat with shredded apples and a crunchy cinnamon-sugar walnut topping.

Ingredients

Scale

Muffin Batter

  • 3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)
  • 1 and 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g/120ml) vegetable oil or melted coconut oil
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (60g) unsweetened applesauce
  • 1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
  • 3/4 cup (90g) chopped walnuts (optional)

Cinnamon-Sugar Topping

  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 Tablespoons (28g) unsalted butter, melted

Instructions

  1. Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with butter or oil to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, allspice, cloves, and nutmeg until well combined. This ensures even distribution of the spices and leavening agents.
  3. Combine wet ingredients: In a separate bowl, mix the fresh apple cider, vegetable or coconut oil, brown sugar, granulated sugar, eggs, and unsweetened applesauce. Whisk together until the sugars dissolve and the mixture is smooth.
  4. Incorporate wet and dry ingredients: Pour the wet mixture into the bowl of dry ingredients. Stir gently just until combined; be careful not to overmix to keep the muffins tender.
  5. Add shredded apples and walnuts: Fold in the shredded peeled apples and optional chopped walnuts evenly throughout the batter for bursts of flavor and texture.
  6. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full to allow room for rising without overflow.
  7. Prepare cinnamon-sugar topping: In a small bowl, combine the 1/2 cup granulated sugar with the 1 and 1/2 teaspoons ground cinnamon. Stir in the melted unsalted butter to create a thick, crumbly topping mixture.
  8. Top muffins: Sprinkle the cinnamon-sugar topping generously over each muffin cup to add a sweet, crunchy crust once baked.
  9. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use fresh apple cider for authentic flavor; do not substitute with apple cider vinegar.
  • For a dairy-free version, use melted coconut oil and omit butter or replace with a dairy-free alternative in the topping.
  • Shredded apples add moisture and texture – use tart varieties like Granny Smith for a nice balance of sweet and tangy.
  • Walnuts are optional; pecans make a great substitute.
  • Ensure eggs are at room temperature to blend better into the batter.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: apple cider muffins, spiced muffins, autumn muffins, apple snacks, cinnamon muffins

Find it online: https://kitchenbynora.com/apple-cider-spice-muffins-recipe-2/