APPLE CIDER MUFFINS
When it comes to Fall, I am an apple girl. I pick apple pie over pumpkin pie, apple cider over a pumpkin spice latte and I will certainly pick an apple cider doughnut over any pumpkin baked good out there.
The thing is though, a good apple cider doughnut is hard to find. I need them to be freshly baked, cakey, and covered in cinnamon sugar. I will not mess with those bagged apple cider doughnuts-they do not hold a candle to the real deal. Honestly, to get a good one often requires traveling to an apple farm…and I don’t have time for that multiple times in a 2 month-long season.
So last year I developed an apple cider doughnut recipe (check the archives) but this year I made these delicious apple cider muffins. The same wonderful apple cider flavor but without the hours waiting for doughnut dough to proof. PLUS they get a full post-bake dunk in cinnamon sugar so that sweet fall flavor will NOT be lacking. Check the recipe below.
Apple Cider Muffins
Makes 12 muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup apple cider
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- canola oil or neutral oil spray
- Preheat oven to 325F and line a twelve well muffin tin with liners.
- In a medium mixing bowl whisk all-purpose flour, baking powder, cinnamon and salt together until no clumps of flour remain.
- In a large mixing bowl combine melted butter, granulated sugar and brown sugar. Mix until combined.
- Add eggs one at a time and mix until combined after each addition. Add vanilla extract and mix until combined.
- Add half of the flour mixture and mix until just about combined. Add the apple cider and mix until combined. Add the remaining half of the flour mixture and mix until completely combined.
- Pour batter into muffin liners unitl each one is about ¾th full.
- Bake muffins for 25 to 30 minutes, or until muffins are set and a toothpick comes out clean when inserted.
- While muffins are baking, prepare the topping by whisking granulated sugar and cinnamon together until combined.
- Allow muffins to cool slightly, until they are still warm but cool enough to handle. Spritz the top of each muffin with canola oil or other oil spray. Immediately dunk the top of the muffin into the cinnamon sugar coating.
- Recommend to enjoy the muffins warm and within the first two days after bake.