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Apple Cider Muffins

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The perfect fall apple cider muffins! Flavored with green apples, an apple cider reduction, and cinnamon. Topped with an oat streusel.

Ingredients

Units Scale

Apple Cider Reduction

  • 4 cups Apple Cider

Buttered Granny Smith Apples

  • 4 Tbsp. Unsalted Butter
  • 2 Tbsp. Brown Sugar (packed)
  • 1/2 tsp. Ground Cinnamon
  • 2 cups Granny Smith Apples (peeled, cored, and diced)

Oat Streusel Topping

  • 1/4 cup Brown Sugar (packed)
  • 1/4 cup Granulated Sugar
  • 1/4 tsp. Ground Cinnamon
  • 1/3 cup Old-Fashioned Oats
  • 1/3 cup All-Purpose Flour
  • 2 Tbsp. Unsalted Butter (melted)

Apple Cider Muffins

  • 2 cups All-Purpose Flour
  • 1 tsp. Kosher Salt
  • 1/4 cup Granulated Sugar
  • 2 1/4 tsp. Baking Powder
  • 1/2 tsp. Ground Cinnamon
  • 1 batch Buttered Granny Smith Apples (see above)
  • 1 batch Apple Cider Reduction (see above)
  • 2 Eggs (whisked)

Instructions

  1. Prepare the Apple Cider Reduction. In a medium sauce pan, bring four cups of apple cider to a boil and then reduce to a simmer. Simmer, stirring occasionally, until 1 cup of liquid remains. Set aside to cool. (* see Notes)
  2. Preheat oven to 400 degrees Fahrenheit and grease your muffin tin.
  3. Prepare the Buttered Granny Smith Apples. In a skillet over medium heat, melt the 4 Tbsp. of unsalted butter. Once melted, stir in the 2 Tbsp. of brown sugar and 1/2 tsp. ground cinnamon until combined. Add the diced apples and stir to coat the apple pieces. Bring to a simmer and gently stir until the butter mixture reaches a syrupy consistency. Remove from the heat and allow to cool.
  4. Prepare the Oat Streusel Topping. In a small mixing bowl, combine the brown sugar, granulated sugar, cinnamon, old-fashioned oats, and all-purpose flour with a fork. Pour the melted butter over top and stir with the fork until a crumbly texture is reached. Set aside.
  5. To make the Apple Cider Muffins, whisk together the all-purpose flour, salt, granulated sugar, baking powder, and cinnamon in a medium mixing bowl until combined.
  6. Add the cooled Buttered Granny Smith Apples to your dry mix and gently stir to combine with a spatula or wooden spoon until all apple pieces are evenly coated with the dry mix.
  7. Add the whisked eggs and Apple Cider Reduction to the dry mix and apples in two portions and gently fold to combine between additions, being careful not to over-mix. The batter will be very wet.
  8. Using a 1/4 cup measuring cup as your guide, carefully fill the muffin molds until they are each about 2/3 full (this ensures your muffins won’t spill out of the tins).
  9. Top each muffin with a generous portion of the Oat Streusel Topping.
  10. Bake at 400 degrees Fahrenheit for 18-20 minutes or until a toothpick can be inserted into the center of a muffin and come out clean. Allow to cool completely before removing from muffin tins.

Notes

* You can prepare the apple cider reduction in advance. I prefer to make mine the night before I plan to make the muffins and keep it in the fridge overnight.

 

To help with your shopping list, here are the ingredients based on where they’re located in the grocery store and the total quantity you will need for the recipe.

Produce:

  • Granny Smith Apples (3-4)

Dairy:

  • Unsalted Butter (6 Tablespoons, just shy of a stick)
  • 2 Eggs

Pantry:

  • Apple Cider (4 cups)
  • Old-Fashioned Oats (1/3 cup)
  • All-Purpose Flour (2 and 1/3 cups)
  • Brown Sugar (just over 1/3 cup)
  • Granulated Sugar (1/2 cup)
  • Kosher Salt (1 teaspoon)
  • Baking Powder (2 and 1/4 teaspoons)
  • Ground Cinnamon (1 and 1/4 teaspoons)

Find it online: https://ficklebeabakehouse.com/apple-cider-muffins/

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