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Apple Cider Muffins with Cinnamon Sugar Topping Recipe

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Delight in the cozy flavors of Apple Cider Muffins, featuring shredded apples, warm spices, and a sweet cinnamon-sugar coating. These moist and tender muffins start with reduced apple cider for a concentrated, fruity flavor and are perfect for breakfast or a comforting snack.

Ingredients

Muffins

  • 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
  • 1/2 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)

Topping

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

Instructions

  1. Reduce the apple cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until it reduces to 1/4 cup (60g/ml), about 20 minutes. The cider won’t thicken much but will darken slightly. Pour it into a heat-safe bowl or measuring cup and set aside or refrigerate to cool to room temperature.
  2. Preheat the oven and prepare the pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with muffin liners and set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves until well combined.
  4. Mix wet ingredients: In a medium bowl, whisk together the vegetable or coconut oil, brown sugar, granulated sugar, eggs, applesauce, and cooled reduced apple cider until smooth and combined.
  5. Combine and fold: Pour the wet mixture into the dry ingredients and whisk gently just until combined. Fold in the shredded apple and chopped walnuts, if using, ensuring even distribution without overmixing.
  6. Fill the muffin pan: Divide the batter evenly among the muffin cups, filling each all the way to the top for a generous rise.
  7. Bake the muffins: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C). Continue baking for an additional 15–16 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the muffins: Let the muffins cool in the pan on a wire rack for 10 minutes before removing them from the pan and transferring to the rack to cool completely.
  9. Prepare the topping: In a medium bowl, whisk together the granulated sugar and cinnamon. Lightly brush the warm muffins with melted butter, then dip or sprinkle the tops with the cinnamon-sugar mixture. Optionally, roll the entire muffin in the cinnamon sugar for full coating.
  10. Store: Store the muffins lightly covered at room temperature for up to 3 days or refrigerated for up to 1 week. Note that the sugared coating may cause some stickiness after day 2 due to moisture.

Notes

  • Use fresh apple cider, not apple cider vinegar, for authentic flavor.
  • Reducing the cider concentrates its flavor but does not thicken it significantly.
  • Vegetable oil, or melted coconut oil, can be used interchangeably.
  • Chopped walnuts are optional but add great texture.
  • Brushing warm muffins with butter before the cinnamon-sugar coating helps it adhere and creates a delicious crust.
  • Fill muffin cups to the top for a nicely rounded muffin top.
  • The initial high temperature baking helps with muffin rise; reducing temperature finishes baking gently.
  • Refrigerate leftovers to extend freshness, but expect some stickiness from the cinnamon sugar coating.

Find it online: https://yumntasty.com/apple-cider-muffins-with-cinnamon-sugar-topping-recipe/