Apple Cider Muffins Recipe
These delicious Apple Cider Muffins feature a moist, tender crumb infused with warm cinnamon and the natural tartness of grated Granny Smith apple. Made with reduced apple cider and a touch of sour cream, these muffins are lightly sweetened and perfect for breakfast or an afternoon snack. Topped with a sprinkle of sugar for a delightful crunch, they offer a comforting fall flavor that’s easy to make from scratch.
- Prep Time: 15 minutes (plus 1 hour resting time or overnight refrigeration if preferred)
- Cook Time: 20 minutes for standard muffins (30 minutes for jumbo muffins)
- Total Time: approximately 1 hour 35 minutes (including cider reduction and resting time)
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 113g (½ cup) butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 60g (¼ cup) sour cream or kefir
- ¼ cup (75g) reduced apple cider (from about 2 cups fresh apple cider)
Dry Ingredients
- 200g (1 cup) brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 260g (2 cups) all-purpose flour
- 2 teaspoons baking powder
Fruit
- 1 large Granny Smith apple, grated (about 150g after grating)
Topping
- Sugar (raw or granulated) for sprinkling on top
- Optional: thinly sliced apple for topping
Instructions
- Reduce Apple Cider: Pour 2 cups of fresh apple cider into a pot and boil over medium-high heat for 45 to 60 minutes until thick and dark in color. Watch carefully to prevent burning as it bubbles and foams near the end. Use only ¼ cup (75g) of this reduced cider for the recipe.
- Mix Wet and Dry Ingredients: In a medium bowl, beat together the softened butter, brown sugar, sea salt, vanilla extract, baking powder, and cinnamon for at least 5 minutes until the mixture is light and fluffy. Add the eggs and continue beating for another 2 to 3 minutes. Stir in the vanilla, reduced apple cider, and sour cream until combined. Gradually add the all-purpose flour and beat just until the batter comes together. Fold in the grated Granny Smith apple gently.
- Rest the Batter: Cover the bowl and let the batter sit at room temperature for 1 hour to allow flavors to meld and the mixture to thicken slightly. Alternatively, refrigerate the batter overnight for enhanced flavor and texture.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Line a muffin tin with liners or grease it lightly. Fill each muffin cup about two-thirds full with batter. Sprinkle a teaspoon of sugar on top of each muffin. Optionally, add thinly sliced apples on top for extra texture and decoration.
- Bake the Muffins: Bake in the preheated oven until the tops spring back when gently pressed. For standard-sized muffins, bake about 20 minutes; for jumbo-sized muffins, bake approximately 30 minutes. Remove from the oven and let cool slightly before serving.
Notes
- Be careful not to burn the apple cider during reduction; stir occasionally and reduce heat if needed.
- Grating the apple finely ensures it integrates well into the batter without large chunks.
- Letting the batter rest improves texture and flavor but can be skipped if short on time.
- Using sour cream or kefir adds moisture and a subtle tang to the muffins.
- Adding thin apple slices on top is optional but adds a lovely presentation and extra apple flavor.
Find it online: https://cookedbysarah.com/apple-cider-muffins-recipe/