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Apple Cider Spice Muffins Recipe

Apple Cider Spice Muffins Recipe
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★★★★★

4.7 from 9 reviews

These Apple Cider Spice Muffins are moist, flavorful, and packed with warm autumn spices and fresh apple cider. Perfect for breakfast or a cozy snack, they combine shredded apples and a cinnamon-sugar topping to create a delightful sweet treat with a tender crumb and subtle nutty crunch from walnuts.

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 Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, allspice, cloves, and nutmeg. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk together the apple cider, vegetable oil (or melted coconut oil), brown sugar, granulated sugar, eggs, and unsweetened applesauce until well combined.
  4. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; do not overmix to keep the muffins tender.
  5. Add Apples and Walnuts: Fold in the shredded peeled apples and chopped walnuts (if using) evenly throughout the batter.
  6. Divide Batter into Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  7. Prepare Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon together. Sprinkle the mixture evenly over the muffin batter in each cup. Drizzle the melted butter on top of the cinnamon sugar for a crunchy, flavorful crust.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use fresh, unsweetened apple cider for best flavor; avoid apple cider vinegar.
  • Peeled and shredded apples add moisture and texture; Granny Smith or Honeycrisp work well.
  • Walnuts are optional; pecans can be substituted or omitted for nut-free muffins.
  • For a dairy-free option, use coconut oil and dairy-free butter alternatives for topping.
  • Do not overmix the batter to prevent tough muffins.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: apple cider muffins, spiced muffins, autumn muffins, cinnamon muffins, apple muffins, homemade muffins, breakfast muffins, fall recipe

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