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Apple Cider Muffins Recipe

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4.3 from 4 reviews

Delicious apple cider muffins infused with warm apple pie spice and shredded apples, perfect for a cozy breakfast or snack. These moist muffins use reduced apple cider and sourdough discard for extra flavor and texture, topped with a cinnamon-sugar butter glaze for a sweet finish.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup apple cider
  • 1/2 cup sourdough discard
  • 6 tablespoons unsalted butter, melted
  • 1 cup light brown sugar
  • 1 large egg
  • 1/2 cup applesauce
  • 2 medium apples, peeled, cored, and shredded

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon apple pie spice

Topping

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-count muffin tin with cooking spray or line it with muffin liners to prevent sticking.
  2. Reduce the Apple Cider: Pour the apple cider into a small saucepan and bring to a gentle simmer over medium heat. Stir occasionally as it cooks down until reduced to about 1/4 cup (60 ml) and a bit darker in color, which should take approximately 20 minutes. Transfer to a heat-safe bowl and let cool to room temperature.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the cooled reduced apple cider, sourdough discard, melted butter, light brown sugar, egg, applesauce, and shredded apples until well combined.
  4. Combine Dry Ingredients: In a separate larger bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and apple pie spice until evenly mixed.
  5. Form the Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, taking care not to overmix.
  6. Scoop and Bake: Evenly distribute the muffin batter into the prepared muffin tin, filling each well about two-thirds full. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool Muffins: Allow the muffins to cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
  8. Prepare Topping: Melt 2 tablespoons of unsalted butter in a small bowl using short bursts in the microwave. In another bowl, combine granulated sugar and ground cinnamon.
  9. Dip and Coat Toppings: Dip the tops of each cooled muffin first into the melted butter and then into the cinnamon sugar mixture to coat the tops with a sweet glaze.

Notes

  • Apple pie spice is a mix of cinnamon, nutmeg, allspice, and cloves; if unavailable, substitute with a teaspoon of cinnamon plus a pinch each of nutmeg and cloves.
  • Using sourdough discard adds moisture and a subtle tangy flavor to the muffins but can be omitted or replaced with plain yogurt if desired.
  • Make sure to let the reduced apple cider cool completely before mixing with other wet ingredients to avoid cooking the egg prematurely.
  • Feel free to use any variety of apples, but sweeter apples like Fuji or Gala work well to complement the spices.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/apple-cider-muffins-recipe/