Apple Cider Muffins Recipe

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Apple Cider Muffins Recipe :-These apple cider donut muffins are cooked with reduced apple cider and a comfortable blend of fall spices. They are then coated in cinnamon sugar and drizzled with a glaze made of melted butter and apple cider. The donuts from the apple orchard have a flavor that is identical to these, but they are much simpler to prepare. Recipe yields six tall muffins in the form of a bakery.

Apple Cider Muffins Recipe 


Ingredients :

For the Apple Cider Donut Muffins:

  • 1 cup (236 ml) apple cider (see instructions below)*
  • 3 Tablespoons (42g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 2 Tablespoons (40g) plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (use spoon and level method if not measuring by weight)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Pinch salt

For the Glaze and Cinnamon Sugar Coating:

  • Remaining reduced cider/butter mixture see instructions below, about 2 tbsp
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons cinnamon


Instructions :

For the Apple Cider Donut Muffins:

Warm the oven up to 425°F (218°C). In every other cup of a 12-cup muffin tin, grease it and add some sugar on top. This recipe makes six muffins, and using every other cup makes the muffins taller and lets more air flow through. Note: You should not use muffin cups for this recipe because you will need to roll the muffins in cinnamon sugar after they are baked.

Cut down on the apple cider: Place a 2-cup glass measuring cup or bowl covered in plastic wrap and poke holes in it to let air flow. Heat the cider on high in the microwave for 8 to 10 minutes, or until it is reduced to 1/2 cup (118 ml). You can also heat the apple cider over medium-low heat in a saucepan, stirring it every now and then, until it comes to a soft boil. Stir it every minute or two as it simmers for another 10 minutes, or until it has reduced by about half.


After the cider has been boiled down, add the butter and mix it in with a whisk. Let the mixture cool for a few minutes. It will feel a little like sugar. For the muffin batter, you’ll need 1/2 cup (118 ml) of this reduced cider/butter mix. For the glaze, you’ll need 2 tablespoons (30 ml).
Put 1/2 cup (118 ml) of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla in a big bowl. Use a whisk to mix the ingredients well.


The dry ingredients are flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Put them in a different medium-sized bowl and mix them together with a whisk.

Put the dry ingredients into the wet ones and use a big spoon or spatula to mix them together. Mix the ingredients together until there are no more big chunks of flour. If you mix the muffins too much, they will be tough, which is not what you want.

Put equal amounts of batter into each of the six muffin tins. I use an ice cream scoop that holds 1/4 cup.
While the muffins are still baking, turn the oven down to 350°F (180°C) and bake for another 12 to 14 minutes, until the tops are set and the muffins have a dome shape. If you stick a toothpick in the middle, it should come out clean or with a few crumbs on it.


For the Glaze and Cinnamon Sugar Coating:

During the time that the muffins are in the oven, prepare the butter and cider glaze by combining sugar and cinnamon in a small bowl that is large enough to accommodate the muffins. Additionally, get a pastry brush to apply the glaze.

First, brush each muffin with the additional butter and cider mixture while it is still warm, and then roll the tops, sides, and bottoms of each muffin in the cinnamon sugar mixture. Do this while the muffins are still warm but have cooled down enough to handle. It is imperative that the muffins be coated with as much cinnamon sugar as the individual desires!


Rolling muffins in cinnamon sugar


Notes :

Storage: Baked muffins can be stored in the refrigerator for up to a week or at room temperature for one to two days if they are covered and stored at room temperature.

Freezing: It is possible to freeze baked muffins for up to three months if they are individually wrapped in plastic and kept in a freezer bag using the freezer bag. Alternatively, you can warm it in the microwave for thirty seconds or let it thaw out on the counter for an hour.

Make 12 regular muffins instead of 6: To bake, double the recipe and follow the instructions! It should be noted that the reduction of the cider would take longer (more than twenty minutes).

Make mini muffins aka donut holes: This recipe yields twelve small muffins; bake them at 425 degrees for five minutes, then at 350 degrees for five more minutes, or until they are set.

Make gluten-free :Xanthan gum can be used in place of an equal volume (1 cup) or weight (125 grams) of an all-purpose gluten-free flour mix.

Make dairy-free: Instead of butter, try using a plant-based butter and a Greek-style yogurt made from plants.


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