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Dozen apple cider muffins piled on a round white plate with a tied bundle of cinnamon sticks in lover right corner and apples and apple cider in background.

Apple Cider Muffins

It's not fall without apple treats. These Apple Cider Muffins are simple to prepare and make a delicious breakfast or after school snack.
Course Breakfast
Cuisine American
Keyword apple cider muffins
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 muffins
Author Meghan Payne-Hensley


  • 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

For topping:

  • 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.