Spiced Apple Cider Muffins
These Spiced Apple Cider Muffins capture the cozy flavors of apple cider and warm cinnamon sugar. Inspired by classic apple cider donuts, these muffins are perfect for breakfast, a mid-day treat, or even a Thanksgiving dessert.
Every fall, like clockwork, I get hit with a craving for apple cider everything. It’s a tradition to visit the local orchard, pick up a fresh jug of spiced cider, and some apple cider donuts. This year I decided to make these muffins with cinnamon, sugar, and apple cider that remind me of the warm, cinnamon-sugar apple cider donuts we grab on our way out.
Last Thanksgiving, I served these muffins alongside the usual lineup of Air Fryer Pumpkin Pie, Pumpkin Panna Cotta, and a glass of Thanksgiving Punch, and they were a hit! The sweet, crunchy cinnamon-sugar topping and that soft, apple-infused center make them perfect for anyone looking for a break from the usual fall desserts.
🍂Grab These Before You Make Them
- Apple Cider
- Muffin Tin or Mini Muffin Tin
- Donut Pan (if making them into donuts)
- Gluten Free Flour Blend
🍏How To Reduce Apple Cider
Reducing apple cider intensifies the flavor. By simmering the cider down to a concentrated form, you’re removing excess water, leaving behind a more potent apple flavor which makes sure that the muffins have a rich, spiced taste without making the batter too wet.
To reduce apple cider, pour it into a saucepan and bring it to a simmer over medium heat. Let it cook until the volume decreases by about half or until you reach the amount needed for the recipe. Stir occasionally, and be sure to keep an eye on it so it doesn’t boil over. The reduction usually takes about 10-15 minutes, depending on the initial amount
🥣 How To Make Apple Cider Muffins
1️⃣ Prepare for baking: Preheat your oven to 350°F and line a muffin tin with 12 muffin or cupcake liners. This ensures your muffins bake evenly and don’t stick.
2️⃣ Reduce the apple cider: Pour one cup of spiced apple cider into a small saucepan and bring it to a boil. Let it simmer until reduced to ½ cup, intensifying the flavor. Allow the reduced cider to cool before using.
3️⃣ Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, brown sugar, granulated sugar, and cinnamon. Mixing the dry ingredients first helps distribute the flavors evenly throughout the muffins.
4️⃣ Prepare the wet ingredients: In another bowl, mix the cooled apple cider concentrate, melted butter, vanilla extract, ¼ cup milk (dairy-free alternatives work too), and one egg. These wet ingredients will bring moisture and richness to your muffins.
5️⃣ Mix the batter: Gradually add the dry ingredients into the wet ingredients, stirring slowly until a smooth batter forms. A stand mixer is ideal, but you can also mix by hand for a more rustic approach.
6️⃣ Fill and bake the muffins: Divide the batter evenly among the muffin cups, filling each about ⅔ full. Place the tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Make the cinnamon sugar topping: While the muffins are baking, melt ¼ cup of butter in a small bowl. In a separate bowl, mix together granulated sugar and cinnamon. This will create the sweet and spiced coating.
8️⃣ Coat the muffin tops: Once the muffins have cooled slightly, dip the tops in the melted butter and then in the cinnamon sugar mixture. This gives the muffins a delicious, crunchy finish on top.
🎃Variations
- Make mini muffins: Use a mini muffin tin for bite-sized treats. Reduce the baking time to about 10-12 minutes, keeping an eye on them to make sure they don’t overbake.
- Add pumpkin pie spice: Sprinkle in some pumpkin spice seasoning for an extra dose of fall flavor.
- Turn them into donuts: Use a donut pan or silicone donut molds to transform these into apple cider donuts.
- Add fresh apples: Fold diced fresh apples into the batter before baking. Granny Smith or Honeycrisp apples work well.
- Make them with all purpose flour: If you don’t need to bake gluten-free, simply swap the gluten-free flour blend for all-purpose flour at a 1:1 ratio for a traditional apple cider muffin.
- Try a streusel topping: Add a crumbly streusel made with flour, butter, and sugar for extra crunch on top.
- Add a glaze: Drizzle the muffins with a simple vanilla or maple glaze to make them even more indulgent.
- Make them vegan: Substitute the butter and milk with plant-based alternatives to make these muffins vegan-friendly.
♻ Storing & Freezing
Storing: Store muffins in a paper-towel lined airtight container at room temperature for 1 to 2 days or in the fridge for up to a week.
Freezing: Be sure to let cool completely before storing in an airtight container in the freezer for up to 3 months.
❔FAQ
Apple cider is a sweet, unfiltered juice made from pressed apples, whereas apple cider vinegar is fermented apple juice. You definitely don’t want to use apple cider vinegar in this recipe as it would drastically alter the flavor.
While you can substitute apple juice for cider, the flavor won’t be as rich or spiced. Apple cider is unfiltered and has a deeper, more complex taste, which helps give the muffins their autumn flavor. If you can, stick with apple cider for the best results.
To make mini muffins, use a mini muffin tin and reduce the baking time to about 10-12 minutes. Check with a toothpick for doneness, as smaller muffins bake more quickly.
🥧More Fall Desserts
- Air Fryer Apple Crumble
- Instant Pot Spiced Apple Cider
- Thanksgiving Punch
- Gluten Free Pumpkin Banana Bread
Spiced Apple Cider Muffins
Ingredients
- 2 cups Gluten Free Flour Blend
- 1.5 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Dark Brown Sugar
- ½ cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1 cup Spiced Apple Cider to make concentrate
- ½ cup Butter melted
- 1 tsp Vanilla Extract
- ¼ cup Milk can be non dairy milk
- 1 egg
- TOPPING
- ¼ cup Butter melted
- ½ cup Granulated Sugar
- 2 tsp Cinnamon
Instructions
- Preheat oven to 350. Line a muffin tin with 12 muffin tin or cupcake liners.
- Add one cup of spiced apple cider to a small sauce pot and bring to a boil. Let apple cider reduce until only 1/2 cup is left. Let cool.
- In a large mixing bowl, add the dry ingredients: flour, baking powder, salt, brown sugar granulated sugar, cinnamon.
- In another bowl, add the wet ingredients: cooled, apple cider concentrate, melted butter, vanilla extract, 1/4 cup milk (can be dairy free) 1 egg.
- Mix dry ingredients into wet ingredients slowly until a batter is formed. This is best done with a stand mixer but can also be done by hand.
- Add apple cider muffin batter to each muffin tin and fill about 2/3 full on each. Add to oven and bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center.
- While muffins are baking melt 1/4 cup butter in a small bowl. Mix granulated sugar and cinnamon in another.
- Once muffins are cooled, dip the tops in melted butter, then in cinnamon sugar mix to coat top.
- Apple cider muffins will last up to 1 week in sealed container.
I have these in the oven… didn’t have the heart to thaw a cider just for these, so I used apple juice and added some extra cinnamon and a little nutmeg. They smell amazing and the batter is tasty! Can’t wait for breakfast.
My kids LOVED these! I get requests all the time to make them. Thank you for the great recipe.
these would be great for the fall season.