Cinnamon Apple Cider Muffins

Name: Cinnamon Apple Cider Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup apple cider; 1/2 cup unsweetened applesauce; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 cup unsalted butter, melted

Isabella

📖Life, Love, and Gastronomy 📖

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Warm up your autumn mornings with these moist and flavorful Cinnamon Apple Cider Muffins. Brimming with the comforting flavors of apple cider and warm cinnamon, these muffins are an irresistible breakfast or snack that captures the essence of fall.

Ingredients:

For the Muffins:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup apple cider

1/2 cup unsweetened applesauce

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

For the Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups to prevent sticking.

Prepare Dry Ingredients:

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.

Combine Wet Ingredients:

In a separate bowl, whisk together the apple cider, applesauce, vegetable oil, vanilla extract, and egg until thoroughly mixed.

Mix Muffin Batter:

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure tender muffins.

Fill Muffin Cups:

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.

Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back when touched.

Cool and Top:

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the topping, mix the granulated sugar and ground cinnamon in a small bowl. Brush the tops of the cooled muffins with melted butter, then dip each muffin top into the cinnamon-sugar mixture to coat.

Serve:

Enjoy these Cinnamon Apple Cider Muffins fresh from the oven or at room temperature. They make a delightful fall treat that’s perfect for breakfast or an afternoon snack.

Serving Tips:

Fresh and Warm: Serve the muffins warm from the oven for the best taste and texture. They are delightful on their own or with a pat of butter.

Pairing Options: Enjoy them with a hot cup of coffee, tea, or apple cider for a cozy fall treat.

Garnish: For an extra touch, sprinkle a little extra ground cinnamon or a drizzle of caramel sauce on top before serving.

Storage Tips:

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and moist.

Refrigeration: If you need to store them longer, place the muffins in an airtight container or zip-top bag and refrigerate. They will stay fresh for up to a week. Reheat briefly in the microwave or oven to restore their warm, fresh texture.

Freezing: For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe zip-top bag. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature or reheat from frozen in the oven at 350°F (175°C) for about 10-15 minutes.

Related Recipes:

Apple Cider Cupcakes with Brown Sugar Cinnamon Frosting

FAQs:

Can I use a different type of apple cider for this recipe?

Yes, you can use any type of apple cider, including spiced or unfiltered apple cider, depending on your preference. Just be sure to use apple cider, not apple juice, to achieve the desired flavor and moisture in the muffins.

Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, this may result in a denser muffin. For a lighter texture, you can use a combination of whole wheat and all-purpose flour or try using white whole wheat flour.

How can I make these muffins gluten-free?

To make these muffins gluten-free, use a gluten-free all-purpose flour blend that contains xanthan gum or guar gum. Ensure all other ingredients, including baking powder and baking soda, are gluten-free.

Can I make these muffins ahead of time for a party or gathering?

Absolutely! You can bake the muffins up to 2 days in advance and store them in an airtight container at room temperature. For longer storage, freeze them as directed above and thaw or reheat before serving. They’re perfect for making ahead and enjoying later!

Conclusion:

These Cinnamon Apple Cider Muffins are a perfect fall treat, combining the rich flavors of apple cider and warm cinnamon in every bite. Moist and easy to make, they’re ideal for breakfast or a cozy snack. Enjoy them fresh, or freeze for later indulgence!

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