Apple Cider Muffins

How to Make Apple Cider Muffins

1. 1

   Step 1: Reduce the apple cider

   Bring the apple cider to a simmer in a small saucepan over medium heat and cook until reduced to about 1/4 cup and syrupy, 8–10 minutes. Remove from heat and let cool; this concentrated cider adds bright apple flavor to the batter and coating.

   For this step

   • 1 cupApple cider
   
2. 2

   Step 2: Preheat oven and combine dry ingredients

   Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, light brown sugar, baking powder, salt, and ground cinnamon until evenly distributed.

   For this step

   • 2 cupsAll-purpose flour
   • 3/4 cupLight brown sugar, packed
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonSalt
   • 1 1/2 teaspoonsGround cinnamon
3. 3

   Step 3: Mix wet ingredients

   In a separate bowl, whisk the eggs, melted butter, Greek yogurt, and 2–3 tablespoons of the cooled cider reduction until smooth. Pour the wet mixture into the dry ingredients and gently stir until just combined—do not overmix.

   For this step

   • 2 largeLarge eggs
   • 1/2 cupUnsalted butter, melted (reserve ~1 tbsp for brushing)
   • 1/2 cupPlain Greek yogurt
   
4. 4

   Step 4: Fold in the apples

   Fold the finely diced apple into the batter with a spatula, distributing pieces evenly but keeping the batter light. The fruit will add moisture and pockets of fresh apple in each muffin.

   For this step

   • 1 mediumApple, peeled and finely diced
   
5. 5

   Step 5: Portion and bake

   Divide the batter among 8 muffin cups (they will be generous) and smooth the tops. Bake for 16–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
   
6. 6

   Step 6: Finish with butter and cinnamon-brown-sugar coating

   While still warm, brush each muffin with the reserved melted butter and immediately toss or sprinkle with a mixture of a few tablespoons of the brown sugar and a light dusting of cinnamon (from the dry mix). This creates a donut-style exterior with a glossy cider note from the reduction.
   

1. Bring the apple cider to a simmer in a small saucepan over medium heat and cook until reduced to about 1/4 cup and syrupy, 8–10 minutes. Remove from heat and let cool; this concentrated cider adds bright apple flavor to the batter and coating.
2. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, light brown sugar, baking powder, salt, and ground cinnamon until evenly distributed.
3. In a separate bowl, whisk the eggs, melted butter, Greek yogurt, and 2–3 tablespoons of the cooled cider reduction until smooth. Pour the wet mixture into the dry ingredients and gently stir until just combined—do not overmix.
4. Fold the finely diced apple into the batter with a spatula, distributing pieces evenly but keeping the batter light. The fruit will add moisture and pockets of fresh apple in each muffin.
5. Divide the batter among 8 muffin cups (they will be generous) and smooth the tops. Bake for 16–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
6. While still warm, brush each muffin with the reserved melted butter and immediately toss or sprinkle with a mixture of a few tablespoons of the brown sugar and a light dusting of cinnamon (from the dry mix). This creates a donut-style exterior with a glossy cider note from the reduction.