Apple cider muffins are moist muffins made with apple cider, warm spices and fresh apple. They’re topped with a buttery brown sugar crumb topping and are a super easy recipe perfect for a fall breakfast, snack or dessert!
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Apple cider muffins are one of my favorite fall treats. They’re perfect for when you’re craving a little something in the morning or afternoon.
These muffins are easy to make and are a cozy way to celebrate apple season.
My readers love my apple cider crumb cake so much so I turned the recipe into these muffins!
If you want these flavors in loaf form, try my recipe for apple fritter bread! You’ll also love this apple and strawberry crumble.
Jump to:
Why We Love This Recipe
- Cozy flavors-This apple cider muffins recipe is made with apple cider, fresh apples and warm spices. It will get you in the fall spirit just like my pumpkin spice scones!
- Easy to make- These apple crumble muffins are quick and simple to make like my white chocolate and blueberry muffins.
- Moist texture- Apple cider and sour cream makes these muffins deliciously soft and moist!
- Crumb topping– You won’t believe how easy and delicious the cinnamon brown sugar crumb is! Speaking of a crumble topping and apples, make sure to check out this recipe for apple crumble cheesecake!
Ingredients
Here are some useful notes on some of the ingredients needed to make this recipe for apple cider muffins.
- Butter: Use 6 tablespoons of room temperature unsalted butter for the muffin batter and 3 and 1/2 tablespoons of melted butter for the topping.
- 1 apple: Use 1 and 1/4 cup of finely diced apples. You’ll need about 1 medium apple. Peeled, cored, chop the apple into 1/4 inch cubes. Apples add both tart flavor and sweetness. I love baking with Granny Smith and Honeycrisp. For another delicious apple recipe, try my apple turnover recipe with phyllo dough.
- Brown sugar and granulated sugar:
- Sour cream: Sour cream gives the cake a moist and tender texture just like my sour cream rhubarb coffee cake.
- 1 Egg: Use 1 large, room temperature egg.
- Apple cider: Use good quality, real apple cider. Apple cider is not the same as apple juice or apple cider vingegar. We’ll be cooking the apple cider on the stovetop to concentrate the flavor. For another delicious apple dessert recipe, try my cinnamon apple pop tarts!
- Cinnamon, nutmeg and ginger: Spices give these pastries their apple pie flavor. I used ground cinnamon and nutmeg and fresh ginger. Ground ginger can also be used. For another cinnamon and apple cider filled treat, check out my apple cider whoopie pie recipe!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Instead of a chopped apple, try chopped pear! Pears are delicious to bake with like in this chocolate cake with pears.
- I recommend using sour cream. You can use full fat plain yogurt or plain Greek yogurt as a substitute.
- Sprinkle some turbinado sugar over the muffins or a combination of turbinado sugar and cinnamon in place of the streusel.
- I have not made these muffins using apple juice in place of apple cider. I would not recommend it.
How to Make Apple Cider Muffins
Quick Video Recap
Instructions
Step 1: (Photo one above)Bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to 1/2 cup. Set in the fridge to cool for 15 minutes (you can also complete this step ahead of time).
Step 2: (Photo two above) Melt the butter in a medium bowl. Stir in the rest of the ingredients for the crumble til combined. Place the crumble topping in the fridge.
Step 3: (Photo three above) Beat the butter and sugars with a mixer on medium speed until light and fluffy.
Step 4: (Photo four above)Mix in the vanilla and egg. Add the apple cider and the sour cream. Stir the dry ingredients in with a spatula until just combined. Stir in the apples. Do not overmix.
Step 5: (Photo five above) Line a 12 count muffin pan with paper liners. Use an ice cream scoop or a 1/4 cup measuring cup to evenly distribute the batter. Sprinkle the streusel on top.
Step 6: (Photo six above) Bake at 350 F for 17-19 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
Expert Tips
- Fill the muffin cups to the top. I use an ice cream scoop to do this because it results in even muffins. It makes scooping the batter a little less messy.
- Make sure to dice the apples into small 1/4 inch cubes. If you cut them larger than that, they may not bake all the way through.
- Avoid overmixing the ingredients. Fold in the dry ingredients and apples until just combined.
Recipe FAQs
My favorite apples to bake with are Granny Smith and Honeycrisp. For these muffins, we only need around one medium apple. I prefer Granny Smith, but any type of apple will work.
Reducing apple cider intensifies the flavor and tartness of the cider. If you are short on time, you can skip this step and just use apple cider as is. You can also reduce the apple cider the day before and store it in the fridge til you’re ready to bake these muffins.
Store leftover apple streusel muffins in an airtight container at room temperature for up to 2-3 days.
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Apple Cider Muffins
Equipment
Ingredients
Cinnamon Crumble Topping
- 3½ tablespoons (49 g) unsalted butter melted
- ½ cup (62.5 g) all purpose flour
- ¼ cup (55 g) light brown sugar packed
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon (½ teaspoon) ground cinnamon
Apple Cider Muffins
- 1¼ cups (295.74 ml) apple cider reduced to ½ cup, see instructions below
- 1½ cups (187.5 g) all purpose flour
- ½ teaspoon (½ teaspoon) salt
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- 1¼ teaspoon (1¼ teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) ground nutmeg
- ¼ teaspoon (¼ teaspoon) ground ginger or pumpkin pie spice or ground cloves
- 6 tablespoons (84 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar light or dark, packed
- 1 (1) large egg room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ¼ cup (57.5 g) sour cream or full fat plain Greek yogurt, room temperature
- 1¼ cups (156.25 g) diced apples about 1 medium Granny Smith apple (or apple of your choice), peeled, cored, diced into ¼ inch cubes
Instructions
Cinnamon Crumble Topping
- Combine the melted butter, flour, sugars, and cinnamon in a medium bowl. Set in the fridge to chill while you prepare the batter.
Apple Cider Muffins
- In a small saucepan, bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to 1/2 cup. Set in the fridge to cool for about 15 minutes before using.
- Line a 12 count muffin pan with paper liners. Set aside. Preheat oven to 350 F.
- In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and spices.
- In a large mixing bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy. Scrape down the sides of the bowl with a spatula. Mix in the vanilla and the egg til completely incorporated. Add the reduced apple cider followed by the sour cream.
- Stir in the dry ingredients with a rubber spatula until just combined and stir in the apples. Avoid overmixing!
- Take the crumble topping out of the fridge. Use a fork to break it up if it's hardened together. Break it into some medium and smaller bits.
- Use an ice cream scoop or a 1/4 cup measuring cup to evenly distribute the batter. Sprinkle the streusel on top.
- Bake at 350 F for 17-19 minutes or until a toothpick comes out clean when inserted in the middle of a muffin. Set the pan on a rack for 5 minutes then remove muffins from pan and set muffins on a wire rack to cool.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Gloria
I got a new freezer and as I was transferring everything I came across 3 jars of something that was once liquid. Chicken broth? I scraped a bit off and it is spiced apple cider. I immediately remembered this recipe and why I froze that cider! These are delicious and having the recipe pop up again, I’ll be making them this weekend. A perfect muffin on my way to the gym…with a protein drink of course.
Natalie
Hehe aww what an amazing discovery in your freezer, Gloria! Thanks for sharing. I’m so happy you love these muffins and the muffin and protein drink sounds like the perfect little morning treat! Enjoy!! 🙂
Robin
Will definitely be making these again. So tender and flavorful!
Natalie
I’m so happy to hear that, Robin!! Thank you so much for making them!
Donna
Please confirm apple cider reduction amount for x2 recipe.
Natalie
Hi Donna, I see what you mean. To make 2x, you’d need to start with 2 and a half cups of apple cider as it states in the recipe but it should reduced down to 1 cup (not 1/2 cup as it states). Sorry for that confusion. I will try to fix that on the recipe card. Thanks for asking and bringing that to my attention. Please let me know if you have any other questions and hope you love these! -Natalie
Donna E Regan
Thank you for your quick response! Let you know how they turn out!
Martin
Really enjoyed baking and eating these with my kids. Its the perfect autumn snack!
Natalie
Hi Martin! I’m SO happy to hear that you enjoyed these with your kids! I agree-they make the perfect autumn snack! 🙂
Sergey Moskalyuk
What a beautiful muffins I tasted after all!
You need to bake it right, so that it have enough moisture – and you’ll enjoy a combination of cinnamon, apple and fluffy dough that melt in your mouth!
Thanks for the nice recipe!
Natalie
Hi Sergey, I’m so glad to read this!! 🙂 Thank you so much for taking the time to comment. Have a great evening!
Alyssa
The best apple muffins I’ve ever had! They are the perfect blend of sweetness with the tartness of the apples. Will be baking again and again!
Natalie
Hi Alyssa, Your comment brought a big smile to my face! I am so glad to hear you enjoyed these apple muffins. Thank you so much for letting me know!