It’s not fall without apple treats. These Apple Cider Muffins are simple to prepare and make a delicious breakfast or after school snack.
This post may contain affiliate links. For more information, please read my disclosure policy.
Are you team apple or pumpkin? I normally lean towards pumpkin but I love a fun visit to the apple orchard for delicious local apples, cider and fresh donuts.
These muffins are inspired by our recent trip to our favorite orchard. Fresh cider gives these muffins a sweet and tart flavor and the sugary topping gives all the donut vibes.
Ingredients for Apple Cider Muffins
All the Apple Cider Flavor
To pack an extra flavor punch to these muffins, we’re going to concentrate the apple cider in this recipe using a simple method.
Pour 1 cup of fresh apple cider into a small saucepan and place on your stove top. Bring it to a heavy simmer and cook it down until you have only 1/2 cup of liquid remaining.
This will make the cider flavor even stronger for your muffins. Let the cider concentrate cool in the refrigerator for about 30 minutes before proceeding with the recipe.
You can also make this ahead of time and keep it stored in the fridge until you are ready to make the muffins.
My Favorite Muffin Making Tools
I love using an ice cream scoop when making muffins and cupcakes. It ensures they are all the same size and doesn’t make a mess.
This Wilton muffin tin is my favorite. I’ve had it for at least 13 years and it is still going strong.
That Sugary Topping
What makes these muffins super special is the cinnamon sugar topping. I wanted them to have apple cider donut vibes so the cinnamon sugar was a must.
When the muffins are done baking, let them cool for 5 minutes then dip the tops in melted butter and roll in the cinnamon sugar mixture. It adds so much deliciousness to these muffins.
How to Store
First, ensure the muffins are completely cooled. Store in an airtight container on the counter for up to 5 days.
These also freeze well. Cool completely then wrap tightly with plastic wrap then foil. Place in a labeled freezer bag and seal. Freeze for up to 2 months.
More Muffins to Enjoy
Apple Cider Muffins
- 1 cup apple cider Could use apple juice if cider is unavailable
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 4 Tablespoons butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- Pour cider into a small saucepan. Place over medium heat and bring to a heavy simmer. Continue simmering until the liquid has reduced to 1/2 cup. This will take about 10 minutes. Pour into a bowl and refrigerate for about 30 minutes to cool down.
- Preheat oven to 425 degrees F. Once cooled, whisk in vegetable oil, milk, eggs and vanilla extract. In another bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Pour liquid mixture into the dry ingredients and fold until just combined.
- Spray muffin tin with nonstick spray. Portion muffin batter evenly into 12 muffins. I like to use an ice cream scoop for even portions. Bake for 12 to 15 minutes, until a toothpick comes out clean. Let cool for 5 minutes.
- In a bowl, add 1/3 cup sugar and 1 teaspoon cinnamon. Melt butter in another bowl. Dip muffin tops in the butter then roll in the cinnamon sugar. Once cool, store in an airtight container for up to 5 days.