Apple Cider Muffins are full of apple flavor with apple pie spice and apple cider and are the perfect treat to have with a cup of coffee, as a dessert, or even to just satisfy your sweet tooth! For another quick and sweet muffin, try my Cinnamon Sugar Donut Muffins.

Apple Cider Muffins in Basket

Apple Cider Muffins

It’s all about apples and apple-flavored treats in the fall. But, you don’t even need to peel or chop any apples to get that popular fall flavor in these muffins. With homemade apple pie spice and apple cider, there is a sweet apple taste in every bite! Plus, the sugary topping will make it hard to eat just one!

Overhead of Apple Cider Muffins in Pan

Apple Cider Muffins Ingredients

There are two main parts to this sweet treat–the muffins and the sugary topping.

Apple Pie Spice: If you don’t have any of this spice on hand, make your own apple pie spice!

Apple Cider: I love the tang that apple cider brings, but you can also use apple juice in this recipe.

Milk: I used whole milk for this recipe. You can also use 2% milk or even buttermilk.

Dipping Apple Cider Muffins in Butter Then Cinnamon Sugar

How to Store Apple Cider Muffins

There are a few ways to properly store muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to store. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
Apple Cider Muffins on Cutting Board

How to Freeze

Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name. If stored properly, these muffins should last up to 6 months in the freezer.

Stacked Apple Cider Muffins

More Muffin Recipes

5 from 7 votes

Apple Cider Muffins

Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Apple Cider Muffins are full of apple flavor with apple pie spice and apple cider and are the perfect treat to have with a cup of coffee, as a dessert, or even to just satisfy your sweet tooth!

Ingredients

Muffins

  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons apple pie spice
  • 2 large eggs, room temperature, beaten
  • 2 tablespoons vegetable oil
  • ½ cup (124 g) apple cider, or apple juice
  • ¼ cup (61 g) whole milk, room temperature

Topping

  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon apple pie spice

Instructions

  • Preheat oven to 350°F. Line a standard 12-cup muffin tin with liners.
  • In a large mixing bowl, combine flour, sugar, baking powder, salt, and apple pie spice.
  • In a separate bowl, whisk together beaten eggs, oil, apple cider, and milk.
  • Pour the wet mixture into the flour mixture and stir just until very few lumps remain. (The batter will be a bit runny.)
  • Fill the prepared muffin tin about ⅔ full of batter per cup. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Remove from the oven and let rest in pan for 5 minutes before transferring to a cooling rack.
  • Once cooled, melt butter in a small bowl. In a separate bowl, combine the sugar and apple pie spice. Dip the tops of muffins in the melted butter. Then, roll the top in the sugar and apple pie spice mixture to coat. Place back on the rack and repeat with the remaining muffins.

Notes

This recipe is formulated for store-bought apple pie spice. If you are using the homemade recipe (click here) I would recommend starting with 1/2 the amount. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. HI Karen – dry + dense = overbaked in most circumstances. If you enjoyed the flavor, I would try lowering the baking time by 5 minutes.

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