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Apple Cider Muffins

These soft and fluffy Apple Cider Muffins are packed with concentrated apple cider, warm cinnamon, nutmeg, and fresh diced apples. Finished with a buttery cinnamon-sugar topping, these homemade muffins have all the cozy flavor of classic apple cider donuts in an easy-to-make breakfast treat. Perfect for fall mornings, snacks, brunch, or a simple autumn dessert.

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • For the Muffins
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider reduced to ½ cup
  • ½ cup finely diced apple
  • For the Cinnamon-Sugar Topping
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter melted

Method
 

  1. Pour the apple cider into a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced from 1 cup to ½ cup, about 10–15 minutes.
  2. Remove from the heat and allow the reduced cider to cool to room temperature.
  3. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a separate large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the vanilla extract.
  8. Gradually mix in the cooled reduced apple cider.
  9. Add the dry ingredients and gently mix until just combined. Do not overmix.
  10. Fold in the finely diced apple.
  11. Divide the batter evenly among the muffin cups, filling each approximately ¾ full.
  12. Combine the granulated sugar and cinnamon for the topping.
  13. Lightly brush the tops of the muffins with melted butter and sprinkle generously with the cinnamon-sugar mixture.
  14. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  15. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.
  16. Serve warm or allow them to cool completely before storing.

Notes

  • Fresh apple cider gives the strongest flavor, but apple juice can be substituted.
  • Reducing the cider is important because it concentrates the apple flavor.
  • Honeycrisp, Granny Smith, Pink Lady, Fuji, and Gala apples work well.
  • Don't overmix the batter once the flour is added.
  • Use room-temperature eggs and softened butter for the best texture.
  • Begin checking the muffins around 18 minutes to avoid overbaking.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze muffins individually for up to 3 months.