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
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!
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.
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.
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.
More Muffin Recipes
Apple Cider Muffins
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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Made these muffins and found them very dry and dense. What did I do wrong
HI Karen – dry + dense = overbaked in most circumstances. If you enjoyed the flavor, I would try lowering the baking time by 5 minutes.
Can almond flour and or coconut flour be used for this recipe.
Look yummy Thank you ❣️
Delicious muffins! I love your recipes so much, I try a lot of them. Thanks so much 🥰
Can these be made as a mini muffin?
This recipe says 250g is 2 cups and 200g is 1 cup which isn’t making sense to me. Just double checking that the amounts for flour and sugar are correct?
Flour and sugar have different weights.
So good! Moist and dense, like an apple cider donut, but in muffin form.
Can I use buttermilk instead of whole milk.
Super moist and bursting with Autumn flavors.
Has anyone tried freezing these? I have a huge bottle of apple cider so am making recipes with it in. Sure would be nice if I can make a lot of these and freeze them without altering the taste/texture. Thank you.
These are SO yummy! My husband and son usually prefer their baked goods with chocolate in them, but they ate these muffins up! (To be honest, I was hoping they wouldn’t like them so I could have the whole batch to myself 😆) I used gluten-free flour and they came out moist and delicious.