Apple Cider Muffins with Cinnamon Streusel
It's apple cider muffin season! Moist, fluffy muffins with apple cider, shredded apple, and your favorite apple pie spices, with a cinnamon streusel on top.
Servings: 16
Calories: 205kcal
Ingredients
Muffins
- 1 ½ cups apple cider
- 1 large egg
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 4 tablespoons unsalted butter, melted
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ground cardamom
- ½ teaspoon salt
- 1 apple, peeled, cored, and shredded
- Extra melted butter for greasing muffin pan
Cinnamon Sugar Streusel
- ⅓ cup all purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, softened
- ⅓ cup chopped nuts - walnuts, pecans, whatever you like! (optional)
Instructions
Apple Cider Reduction
- The first step to making these delicious apple cider muffins is to make an apple cider reduction. It’s easy! In a small pot, simmer 1-½ cup of apple cider until it has reduced all the way down to ½ cup. For me, this took about a half hour.1 ½ cups apple cider
Cinnamon Sugar Streusel
- In a small bowl, mix together all ingredients using a fork or spoon. Continue mixing until small crumbs are formed. That’s it! Set aside for now.⅓ cup all purpose flour, 3 tablespoons granulated sugar, ½ teaspoon cinnamon, 3 tablespoons unsalted butter, softened, ⅓ cup chopped nuts - walnuts, pecans, whatever you like! (optional)
Muffins
- First, mix together the egg, both sugars, butter, milk, and vanilla until all ingredients are incorporated together.1 large egg, ½ cup granulated sugar, ½ cup light brown sugar, packed, 4 tablespoons unsalted butter, melted, ½ cup milk, 1 teaspoon vanilla extract
- In a separate bowl, stir together the dry ingredients (flour, baking powder and soda, cinnamon, nutmeg, allspice, cardamom, and salt).2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon ground cardamom, ½ teaspoon salt
- With the mixer still turning on low speed, slowly add the dry ingredients to the wet ingredients. This will come together quickly, so don't overmix.
- Then, with the mixer still turning, slowly pour in the apple cider reduction.
- Finally, mix in the shredded apple.1 apple, peeled, cored, and shredded
- Grease your muffin pan with melted butter and fill each cup to about two-thirds full. Sprinkle cinnamon streusel on top of each one.
- Bake at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy with a glass of apple cider or a steaming mug of hot tea.
Notes
- Shredding the apples: To shred them, just remove the skin using a vegetable peeler...then, using the larger side of a grater, shred the apple all the way around until you've almost reached the core.
- Variation: One time I made these and totally forgot to add the allspice and cardamom, and they were still absolutely delicious!
- Freezing muffins: Place the baked muffins in a sealed container and freeze for up to 2 months. To thaw, simply remove as many muffins as you'd like from the freezer and place on the counter until they reach room temperature. Note: The streusel may fall off during the freeze-thaw process, so you might want to just freeze the muffins and add the streusel afterward (brush the tops with a little melted butter and sprinkle streusel on top).
- Suggestion: If you enjoyed this, you're gonna love my Jewish apple cake!
Nutrition
Calories: 205kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Sodium: 179mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 41mg