Apple cider is a fall treat that can be served hot or cold, and it is also an amazing ingredient for baking. This recipe for apple cider muffins has all the flavors of apples and apple cider, making it perfect for fall baking.
These muffins are a delightful morning or afternoon snack when paired with a cup of tea, coffee, or warm apple cider.
Ingredients for Apple Cider Muffins
Make these muffins with only ten ingredients.
- Apple cider.
- Granny Smith apples.
- All-purpose flour.
- White sugar.
- Vegetable oil.
- Eggs.
- Cinnamon.
- Baking powder.
- Baking soda.
- Salt
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Alternative Ingredients For this Recipe
The vegetable oil in this recipe can be replaced with melted butter for a richer flavor.
Other apples can be used in place of the Granny Smith apple as long as it is good for baking. We don’t like to bake with softer apples like McIntosh because they don’t hold their form.
To add a little crunch to the muffins, add some walnut pieces or slivered almonds to the batter along with the apple pieces.
Tips To Make These Muffins
The apple in this recipe should be diced into small pieces so that it bakes and softens.
Don’t overmix the batter. Overmixing the batter will result in tougher muffins. When adding the flour, only stir enough to combine the ingredients. Bits of flour should still be visible. The flour will blend more when the apples are folded in.
The muffins should only be baked until the center is just cooked. Overbaking the muffins will leave them dry.
How To Bake These Muffins
This recipe will yield 12 regular-sized muffins or 6 large muffins using muffin tins.
We like to make these in brownie pans to get the square muffins you see in our images. Using this brownie pan, the recipe will yield 9 muffins.
Serving Muffins
Apple cider muffins make a great morning or afternoon snack. They can easily be packed in a lunch box for work or school.
They are also good as part of a breakfast on the go.
We like to add these muffins to our Thanksgiving weekend brunch. We also serve Pumpkin Spice Oatmeal Muffins.
Pack these muffins in a container and take them on a road trip. They make a great quick snack to hold the kids over until you get to your destination. And they make less mess than chocolate or berry filled muffins.
How To Store Leftover Muffins
These muffins will stay fresh for up to three days in an air-tight container.
Freeze muffins for up to three months if you would like them to last longer. Thaw muffins at room temperature before serving.
Apple Cider Muffins
Ingredients
- ¾ cup white sugar
- ½ cup apple cider
- 2 eggs
- ¼ cup vegetable oil
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 Granny Smith apple, peeled, cored and diced
Instructions
- Preheat oven to 375℉ and line a muffin pan with muffin papers or lightly grease.
- In a large bowl, whisk together sugar, apple cider, eggs, and oil until well blended and smooth.
- Stir in flour, baking powder, baking soda, cinnamon, and salt, until just blended.
- Fold in apple pieces.
- Divide batter evenly between muffin papers.
- Bake for 18-22 minutes or until centers of muffins are just cooked.
- Remove from oven and cool 2 minutes before transferring muffins to a cooling rack to finish cooling.
- Store in an air-tight container at room temperature for up to 3 days.
