Apple Cider Muffins Recipe – Step by Step Guide: Muffins made with apple cider and apple pie spice are a delicious treat that can be enjoyed with a cup of coffee, as a dessert, or even just to satisfy your craving for something sweet. Apple Cider Muffins are full of apple flavour and filled with apple pie spice. Have a try at my Cinnamon Sugar Donut Muffins for yet another muffin that is both quick and sweet.
Apple Cider Muffins Recipe – Step by Step Guide
Ingredients
Muffins
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons apple pie spice
- 2 large eggs, room temperature, beaten
- 2 tablespoons vegetable oil
- ½ cup (124 g) apple cider, or apple juice
- ¼ cup (61 g) whole milk, room temperature
Topping
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1 teaspoon apple pie spice
Also See:
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Instructions
Flour, sugar, baking powder, salt, and apple pie spice should be mixed together in a large mixing bowl of your choice.
The eggs that have been beaten should be combined with the oil, apple cider, and milk in a separate bowl.
After pouring the liquid mixture into the flour mixture, stir the mixture quickly until there are very few lumps left. (There will be some runniness in the batter.)
If you have prepared the muffin tin, fill each cup with approximately ⅔ of the batter.
Place in the oven and bake for twenty to twenty-two minutes, or until a toothpick inserted in the centre comes out partially clean.
Take the dish out of the oven and allow it to take a rest in the pan for five minutes before moving it to a cooling rack.
Melt the butter in a small bowl once it has cooled down. Both the sugar and the apple pie spice should be mixed together in a separate bowl.
The melted butter should be used to coat the tops of the muffins. The next step is to coat the top by rolling it in the mixture of sugar and apple pie spice.
Reposition the muffins on the rack, and continue the process with the remaining muffins.
Nutrition
- Calories: 197 kcal
- Carbohydrates: 36 g
- Protein: 4 g
- Fat: 5 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 0.5 g
- Monounsaturated Fat: 1 g
- Trans Fat: 0.2 g
- Cholesterol: 41 mg
- Sodium: 267 mg
- Potassium: 95 mg
- Fiber: 2 g
- Sugar: 19 g
- Vitamin A: 176 IU
- Vitamin C: 1 mg
- Calcium: 35 mg
- Iron: 1 mg
How to Store Apple Cider Muffins
Room Temperature: This is usually the best way to store them because they taste best when they’re at room temperature. I store the muffins in a single layer in a large plastic bag that can be sealed or a container that keeps air out. People say to put a piece of paper towel on the bottom to soak up any water that comes out.
If you let your muffins cool down enough before putting them away, you might not need to do this. It depends on the container. If it doesn’t let air in, I’ll often put a torn-in-half piece of bread in between the muffins. The bread will also soak up the water. The best within two to three days.
Refrigerator: (Baked goods tend to dry out faster in the fridge, so a normal muffin recipe shouldn’t be kept in the fridge.) Put it in a plastic bag that you can seal or a container that won’t let air in, and then put it in the fridge.
They can last up to five days. To reheat, take the muffin out of the fridge and heat it up in the microwave for 10 seconds. Alternatively, you can let it sit out at room temperature for 15 minutes.
How to Freeze
Pack the muffins as tightly as you can without crushing them into a freezer-safe plastic bag that can be sealed or a freezer-safe container that can’t let air in. Take out as much air as you can. Put the recipe name and date on the label. If you store them right, these muffins should be fine in the freezer for up to 6 months.