Apple Cider Spice Muffins
Reduced apple cider, applesauce, freshly shredded apple, cinnamon, allspice, cloves, and nutmeg create soft fall muffins finished with a buttery cinnamon-sugar coating.
Ingredients
Muffins
- 3/4 cup fresh nonalcoholic apple cider
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup unsweetened applesauce
- 1 1/2 cups peeled and freshly shredded apple about 1 1/2 to 2 apples
- 3/4 cup chopped walnuts optional
Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter melted
Instructions
Reduce and cool the cider:
- Pour the apple cider into a small saucepan and simmer over medium heat, stirring occasionally, until reduced from 3/4 cup to 1/4 cup, about 20 minutes. Transfer the reduction to a heat-safe bowl and let it cool before using.
Prepare the pan and dry ingredients:
- Preheat the oven to 425°F. Prepare a standard 12-cup muffin pan with liners or nonstick spray. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg until evenly combined.
Mix the wet ingredients:
- In a separate bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, applesauce, and cooled reduced cider until smooth and evenly blended.
Finish the batter and fill the pan:
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Fold in the freshly shredded apple and optional walnuts. Divide the batter evenly among all 12 muffin cups, filling each cup all the way to the top.
Use the two-temperature bake:
- Bake for 5 minutes at 425°F. Without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for about 15–16 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack.
Add the cinnamon-sugar finish:
- Whisk the granulated sugar and cinnamon together. Lightly brush a warm muffin with melted butter, then coat the top—or more of the exterior if desired—in the cinnamon-sugar mixture. Repeat with the remaining muffins.
CHEF’S TIP
Measure the cider reduction by final volume, not by thickness: stop when 3/4 cup has reduced to 1/4 cup, then cool it before adding it to the eggs.
Keep the muffin pan inside the oven when lowering the temperature from 425°F to 350°F; the temperature transition is part of the tall-muffin technique.
The cinnamon-sugar surface naturally becomes softer and slightly sticky as it sits, so the coating has its best texture relatively soon after baking.
Keep the muffin pan inside the oven when lowering the temperature from 425°F to 350°F; the temperature transition is part of the tall-muffin technique.
The cinnamon-sugar surface naturally becomes softer and slightly sticky as it sits, so the coating has its best texture relatively soon after baking.
CALORIES PER SERVING