Description
These apple cider muffins are dense, moist, and bursting with the concentrated flavor of autumn. By reducing fresh apple cider into a thick, syrupy nectar, we create an intense fruit base that surpasses store-bought juices. Enhanced with warming notes of cinnamon, nutmeg, and cloves, these muffins offer a nostalgic, bakery-quality experience. Perfect for a cozy breakfast or a seasonal afternoon treat, they bring the comforting essence of a crisp orchard harvest directly to your kitchen table.
Ingredients
2 cups fresh apple cider (reduced to 1/2 cup)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1.5 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
Instructions
Pour apple cider into a saucepan over medium heat and simmer until reduced to exactly 1/2 cup; allow to cool completely.
Preheat oven to 375°F and line a standard muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the cooled cider reduction, melted butter, brown sugar, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter evenly among the 12 muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Ensure your baking powder is fresh for the best rise. For an extra touch of texture, you can sprinkle coarse sugar on top of the muffins before baking. Store in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg