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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Apple Cider Reduction30 minutes mins
Total Time1 hour hr
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keyword: apple cider muffins, cinnamon streusel
Servings: 16
Calories: 205kcal
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)
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 c of apple cider until it has reduced all the way down to ½ c. For me, this took about a half hour.
Muffins
First, mix together the egg, both sugars, butter, milk, and vanilla until all ingredients are incorporated together.
In a separate bowl, stir together the dry ingredients (flour, baking powder and soda, cinnamon, nutmeg, allspice, cardamom, and 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.
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.
- 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).
Calories: 205kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Sodium: 179mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 41mg