Description
Delight in these moist and flavorful Apple Cider Muffins, perfectly spiced with cinnamon and nutmeg and enriched with the natural sweetness of reduced apple cider. Ideal for a cozy breakfast or an afternoon treat, these muffins combine tender texture with a subtle apple aroma, enhanced by optional fresh apples for added fruitiness.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups apple cider
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
Optional
- 1 small apple, peeled, cored, and finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Reduce Apple Cider: In a small saucepan over medium-high heat, bring the apple cider to a boil. Lower the heat to medium and simmer until the cider is reduced to about 1/2 cup, which should take approximately 10 to 15 minutes. Remove from heat and let it cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leaveners and spices.
- Cream Butter and Sugar: In a separate mixing bowl, use a mixer or spoon to cream the unsalted butter and granulated sugar together until the mixture is light in color and fluffy in texture, which aerates the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
- Combine Batter: Alternately add the dry flour mixture and buttermilk to the butter mixture in three additions, starting and ending with the flour mixture. Mix gently after each addition just until the ingredients are combined to maintain a tender crumb.
- Incorporate Apple Cider and Apple: Fold in the cooled, reduced apple cider and the finely chopped apple if using, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove the muffin tin from the oven and let the muffins cool for about 5 minutes in the tin. Then, transfer them to a wire rack to cool completely before serving or storing.
Notes
- Reducing the apple cider concentrates its flavor and sweetness, which adds a natural depth to the muffins.
- The optional chopped apple adds texture and fresh apple flavor but can be omitted if preferred.
- Use room temperature butter and eggs for better incorporation and texture.
- Do not overmix the batter after adding the flour to avoid tough muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
