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–+ servings
Apple Cider Muffins stacked together on wire rack.
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Apple Cider Muffins

These Apple Cider Muffins are a moist, fluffy breakfast treat that is perfect for fall mornings. The crunchy cinnamon sugar topping makes them simply irresistible. 
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 206kcal
Author: Judy Wilson

Ingredients

  • 2½ cups apple cider
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ⅓ cup milk

Topping Ingredients

  • ½ cup coarse sugar
  • 1 Tablespoon cinnamon
  • 2 Tablespoons butter

Instructions

  • Pour apple cider into a saucepan, and bring to a simmer. Simmer until cider is reduced to ⅔ cup. Then remove from what and let cider cool.
  • Preheat oven to 350°F. Line a 12-cup standard muffin tin with liners.
  • In a larger mixing bowl, combine flour, sugar, baking powder, and salt.
  • Melt butter just until melted - but not hot (if it does get hot, let it cool).
  • Make a well in the center of flour mixture and add egg. Whisk the egg to break it up, but don’t mix it into the batter yet.
  • Add in cider, milk, vanilla, and butter. Then stir all ingredients together just until combined. Don't overmix.
  • Spoon batter into 12 paper-lined (or greased) muffin cups.
  • Bake for 16 to 18 minutes, until a toothpick inserted into the center comes out clean.
  • Remove from oven and cool on a wire rack.
  • In shallow dish mix cinnamon and coarse sugar together. Then melt the butter.
  • Dip or brush muffins with melted butter, and then cinnamon sugar.
  • Serve and enjoy!

Notes

Storing and Freezing
To store at room temperature place muffins in a single layer in a airtight container or in a Ziploc bag. Add a paper towel to soak up in extra moisture. Consume within 2 to 3 days.
For longer storage you can store the muffins in an airtight container in the refrigerator for up to 5 days. However, storing in the refrigerator can dry out baked goods.
To freeze muffins place them in a large freezer bag and freeze for up to 3 months. Thaw overnight before serving and heat them in the microwave.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 87mg | Fiber: 1g | Sugar: 22g | Vitamin A: 210IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1mg