These apple cider muffins are perfect if you want apple cider donuts, but with no donut pan. These are super soft apple cider muffins topped with apple cider butter and cinnamon sugar. They will replace your favorite apple cider donut as your go to apple cider treat.
These apple cider muffins are delicious, moist, and most importantly, give you the feeling of being at an orchard eating fresh apple cider donuts in muffin form. If you have fresh cider use some to make these muffins before you drink the rest of the cider. You will be excited to go apple picking and get more cider, just so you have an excuse to bake this perfect muffin again.
Why This Apple Cider Donut Muffins Recipe Works
- Apple cider donut flavor- These muffins capture the flavor and texture of fresh apple cider donuts like you would get at an apple orchard.
- Fluffy muffins- These are moist muffins with a fluffy texture that makes them a joy to eat.
- Easy muffins- This is an easy recipe, broken down into 8 simple steps so even first time muffin bakers can have delicious a homemade muffin! You don't even need a stand mixer or handheld mixer, just a whisk!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Oil- You can use regular canola oil or vegetable oil.
- Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before using.
- Baking powder + Baking soda- Both are used to give the muffins a better rise.
- Unsalted butter- The butter needs to be melted and then cooled before use. If it is too warm it will affect the texture.
- Brown sugar- I used light brown sugar, but dark brown sugar will work too.
- Buttermilk- Pull this out 2 hours before baking. You can substitute in milk if you do not have buttermilk.
Step By Step Instructions- Apple Cider Muffin Batter
Here is how to make and bake these apple cider muffins.
STEP 1: Prep. Preheat the oven to 425°F. Meanwhile, line a 12 cup muffin tin with 6 muffin liners, alternating the cups. This gives more space and allows a better rise.
STEP 2: Dry ingredients. Mix together the all purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Set it aside.
STEP 3: Combine. In a separate bowl, use a whisk to mix the oil, apple cider, brown sugar, white sugar, apple sauce, vanilla extract, eggs, buttermilk, and sour cream. Pour these wet ingredients into the flour mixture and whisk them until smooth.
STEP 4: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop batter into the liners until they are full to the top.
STEP 5: Bake. Bake the muffins at 425°F for 8 minutes, then reduce the heat to 350°F and bake for 6-8 more minutes. They are done when a toothpick inserted into the middle comes out clean.
STEP 6: Cool. Let the muffins cool in the hot pan for 10 minutes before transferring to a wire rack to cool completely.
STEP 7: Apple cider and cinnamon topping. Melt the butter in a bowl and mix in the apple cider. In a second bowl, mix the sugar, cinnamon, and nutmeg.
STEP 8: Coat muffins. Dip the top of each muffin into the butter, then dip it into the cinnamon sugar mixture. Once each muffin is fully coated, dip them into the cinnamon sugar one more time.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. Compacted flour will dry out the muffins.
- Bake 6 muffins at a time, to get a bigger rise and larger dome. A bigger rise also gives them a better texture.
- It is easy to over mix muffin batter. As soon as it is combined, stop mixing.
- Muffins are baked at a high heat first to activate the rising agents and get a taller muffin.
Make sure that the dairy ingredients are at room temperature before using. Also, the sour cream will help the muffins be very fluffy.
Dry muffins have to do with over baking or over measuring too much flour. If your oven runs hot, check the muffins early.
Yes you can! You will have to reduce your bake time for mini muffins compared to regular size muffins.
Why do you only put 6 muffins in your 12 muffin pan?
Separating the muffins only using alternating muffin cups allows the air to get to the muffins evenly. This will also allow them to bake faster than a full 12 muffins. This extra room will give your muffins a larger rise and incorporate more air for an better texture.
Storing and Freezing
Store these apple cider muffins in the fridge in an airtight container. Store up to 5 days.
The apple cider muffins can be frozen. Wrap in plastic wrap and store in an airtight container and freeze up to 30 days.
Thaw frozen muffin for 1-2 hours before eating.
Other Muffin Recipes To Try
Apple Cider Muffins
Apple Cider Muffins
- 2 ¼ cups All-purpose flour
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Oil canola or vegetable
- ½ cup Apple cider
- ¾ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ½ cup Unsweetened apple sauce
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ¼ cup Buttermilk or milk room temperature
- ¼ cup Sour cream or greek yogurt room temperature
Apple Cider Butter
- 4 tablespoon Unsalted butter melted
- 1 tablespoon Apple cider
- ⅔ cup White granulated sugar
- 1 tablespoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Apple Cider Muffins
- Preheat the oven to 425℉. Line a 12 cup muffin pan with 6 muffin liners, alternate the muffins liners in the holes. This will help give the best rise.
- In a large bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.2 ¼ cups All-purpose flour, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- In a separate bowl, mix the oil, apple cider, brown sugar, sugar, apple sauce, vanilla, eggs, buttermilk, and sour cream using a whisk.½ cup Oil, ½ cup Apple cider, ¾ cup Brown sugar, ¼ cup White granulated sugar, ½ cup Unsweetened apple sauce, 1 teaspoon Pure vanilla extract, 2 Large eggs, ¼ cup Buttermilk, ¼ cup Sour cream
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Use a large cookie scoop to scoop the batter into the liners. It should be full to the top.
- Bake at 425℉ for 8 minutes. Reduce the heat to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
- Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely.
- In a bowl, melt the butter and add the apple cider. In a separate bowl, mix the sugar, cinnamon, and nutmeg.4 tablespoon Unsalted butter, 1 tablespoon Apple cider, ⅔ cup White granulated sugar, 1 tablespoon Ground cinnamon, ¼ teaspoon Ground nutmeg
- Dip the top of the muffin into the butter, then dip into the cinnamon sugar. Make sure the muffin is fully coated. Do this to all the muffins, then dip the muffins again in the cinnamon sugar.