Why You’ll Love Apple Cider Spice Muffins Recipe
These muffins deliver plenty of apple flavor because they use three different apple ingredients. Reduced apple cider provides concentrated flavor, applesauce keeps the crumb moist, and freshly shredded apple adds natural sweetness and texture.
The blend of cinnamon, allspice, cloves, and nutmeg makes the muffins wonderfully aromatic without overpowering the apples. A cinnamon-sugar coating adds a sweet, slightly crunchy finish.
Another advantage is that you don’t need a mixer. The wet and dry ingredients are prepared separately with a whisk and then combined by hand.
The baking method also helps create tall muffin tops. Starting the muffins at a higher oven temperature gives them an initial burst of heat before they finish baking at a lower temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the muffins:
- ¾ cup (180 ml) fresh apple cider
- 1¾ cups (219 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup (120 ml) vegetable oil or melted coconut oil
- ½ cup (100 grams) light or dark brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- ¼ cup (60 grams) unsweetened applesauce
- 1½ cups (210 grams) peeled and shredded apple
- ¾ cup (90 grams) chopped walnuts, optional
For the cinnamon-sugar topping:
- ½ cup (100 grams) granulated sugar
- 1½ teaspoons ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
Directions
- Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Continue simmering, stirring occasionally, until the cider has reduced to approximately ¼ cup. This should take around 20 minutes. Transfer the concentrated cider to a heat-safe container and allow it to cool to room temperature.
- While the cider cools, preheat the oven to 425°F (218°C). Prepare a standard 12-cup muffin pan with paper liners or lightly coat the cups with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg until evenly combined.
- In a separate bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, applesauce, and cooled reduced apple cider.
- Pour the wet mixture into the bowl containing the dry ingredients. Whisk gently until just combined. Avoid excessive mixing, as this can make the finished muffins dense.
- Fold the peeled shredded apples into the batter. If using walnuts, gently fold them in at the same time.
- Divide the batter evenly among the 12 prepared muffin cups. Fill each cup all the way to the top to encourage tall, rounded muffin tops.
- Bake at 425°F (218°C) for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F (177°C).
- Continue baking for approximately 15 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Place the muffin pan on a wire rack and allow the muffins to cool in the pan for approximately 10 minutes. Carefully transfer them from the pan to the cooling rack.
- To prepare the topping, combine the granulated sugar and cinnamon in a bowl. Lightly brush each warm muffin with melted butter and dip the top into the cinnamon-sugar mixture.
- For an extra-generous coating, remove the muffin liner, lightly coat the outside with melted butter if necessary, and roll the entire muffin in cinnamon sugar. Serve slightly warm or allow the muffins to cool completely.
Servings and timing
This recipe makes 12 standard-size Apple Cider Spice Muffins.
Preparation time: 40 minutes
Cooking time: About 30 minutes, including reducing the cider
Total time: Approximately 1 hour 10 minutes
Yield: 12 muffins
Servings: 12
Part of the preparation time is used to reduce and cool the apple cider. You can prepare the reduced cider ahead of time to make the muffins faster when you’re ready to bake.
Variations
For additional crunch, include the chopped walnuts or substitute chopped pecans. Either option pairs particularly well with apples and cinnamon.
For a fruitier variation, add a small handful of raisins or dried cranberries. Fold them into the batter at the same time as the shredded apple.
You can also make mini Apple Cider Spice Muffins. Divide the batter among prepared mini muffin cups and bake at 350°F (177°C), skipping the initial high-temperature baking stage. Begin checking the muffins after approximately 11 minutes.
For a dairy-free variation, use vegetable or avocado oil in the muffin batter and leave off the melted-butter coating. The muffin itself does not require dairy.
If applesauce isn’t available, plain yogurt or sour cream can be used to provide moisture. Mashed banana can also work, although it will add noticeable banana flavor.
For even more spice, slightly increase the cinnamon or add a small amount of ground ginger. You can also simplify the spice mixture by using your favorite apple pie spice blend.
If fresh apple cider is unavailable, cloudy, unfiltered apple juice can be reduced in the same way. The apple flavor may be slightly different but will still complement the shredded fruit and spices.
Storage/Reheating
Allow the muffins to cool before storing them. Keep them lightly covered at room temperature for up to 3 days.
The cinnamon-sugar coating naturally absorbs moisture from the muffins during storage, so it may become softer and slightly sticky after a day or two. This doesn’t mean the muffins have spoiled.
For longer storage, refrigerate the muffins in an appropriate container for up to 1 week. Allow refrigerated muffins to return to room temperature before serving or gently warm them.
Apple Cider Spice Muffins can also be frozen for up to 3 months. Place completely cooled muffins in a freezer-safe container or individually wrap them before freezing.
Thaw frozen muffins overnight in the refrigerator or for a few hours at room temperature. To enjoy them warm, microwave an individual muffin briefly until soft and gently heated through.
FAQs
What kind of apple cider should I use for Apple Cider Spice Muffins?
Use fresh, nonalcoholic apple cider. Avoid hard alcoholic cider and apple cider vinegar. Fresh cider or cloudy, unfiltered apple juice provides the most appropriate apple flavor for these muffins.
Why do I need to reduce the apple cider?
Reducing the cider removes some of its water and concentrates its apple flavor. This allows you to add stronger cider flavor without introducing excessive liquid that could negatively affect the muffin texture.
What are the best apples for these muffins?
Both sweet and tart baking apples work well. Granny Smith provides tartness, while varieties such as Honeycrisp add sweetness. Combining two varieties can give the muffins a more complex apple flavor.
Do I need to peel the apples before shredding them?
Yes. Peeling the apples produces the softest and most consistent muffin texture. After peeling, shred them with a box grater before folding them directly into the batter.
Can I use apple juice instead of apple cider?
Yes, preferably cloudy or unfiltered apple juice. Reduce it on the stovetop just as you would fresh cider. Regular clear apple juice can also work, although the finished muffins may have a milder apple flavor.
Why do these muffins start baking at 425°F?
The initial high temperature encourages the batter to rise quickly, creating taller, more rounded muffin tops. Lowering the temperature after the first 5 minutes allows the centers to finish baking without overbrowning the outside.
Can I make the reduced cider ahead of time?
Yes. The apple cider can be reduced several days before you bake. Once it has cooled, cover it and keep it refrigerated until you’re ready to prepare the muffin batter.
Can I leave out the walnuts?
Absolutely. The walnuts are optional and can simply be omitted. You can also substitute pecans or add dried fruit if you want additional texture.
Why are my cinnamon-sugar muffins sticky the next day?
The sugar coating draws moisture from the muffins as they sit. As a result, the coating can become moist or sticky during storage, particularly in a tightly sealed container. This is normal.
Can I freeze Apple Cider Spice Muffins?
Yes. Allow the muffins to cool completely before freezing them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator or at room temperature, then warm them briefly before serving if desired.
Conclusion
Apple Cider Spice Muffins capture classic fall flavors in a soft, bakery-style muffin. Concentrated apple cider, applesauce, and shredded fresh apple create plenty of fruit flavor, while cinnamon, nutmeg, cloves, and allspice bring warmth to every bite. The buttery cinnamon-sugar coating completes them with a sweet finish reminiscent of freshly made apple cider donuts.
Enjoy these muffins slightly warm for breakfast, serve them as part of an autumn brunch, or pair one with coffee or tea for an afternoon snack. They also freeze well, making them a convenient treat to prepare ahead and enjoy throughout apple season.
Apple Cider Spice Muffins
Soft, warmly spiced apple cider muffins with rich apple flavor and a sweet cinnamon-sugar coating. A cozy fall breakfast or snack inspired by classic apple cider doughnuts.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar, for topping
- ¾ teaspoon ground cinnamon, for topping
- ¼ cup unsalted butter, melted, for topping
Instructions
- Pour the apple cider into a saucepan and simmer over medium heat until reduced to about ½ cup. Set aside to cool.
- Preheat the oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick spray or line with muffin liners.
- Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl.
- In a separate bowl, whisk the melted butter, egg, brown sugar, granulated sugar, vanilla extract, and reduced apple cider until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Divide the batter evenly among the prepared muffin cups.
- Bake until the muffins are set and a toothpick inserted into the center comes out clean, about 18 to 22 minutes.
- Allow the muffins to cool briefly in the pan before transferring them to a wire rack.
- For the topping, combine the granulated sugar and cinnamon in a small bowl. Brush the warm muffins with melted butter, then dip or roll them in the cinnamon-sugar mixture.
- Serve the muffins warm or allow them to cool completely before storing.
Notes
- Reducing the apple cider concentrates its flavor and helps prevent excess moisture in the muffins.
- Do not overmix the batter; stir only until the dry and wet ingredients are combined.
- For the best texture and flavor, add the cinnamon-sugar coating while the muffins are still slightly warm.
- Store leftover muffins covered at room temperature for up to 2 days or refrigerate for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
