Apple Cider Muffins

Apple Cider Muffins

  • Prep time

    1 hour

  • Cook time

    15 minutes

  • Course

    Dessert

  • Skill level

    Beginner

  • Season

    Fall

  • Serves

    10 muffins
Chef’s notes

Fall means fresh apples. My family goes apple picking every October near Omaha, and we always bring home more apples than we know what to do with. Here’s my version of a fall, apple-focused pastry: muffins made with cooked-down cider and a healthy dose of fresh-picked apple.

Ingredients

  • 2½ cups apple cider
  • 2 medium firm, tart apples
  • 2½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 cup sugar, plus extra
  • ¼ cup vegetable oil
  • 4 tbsp. unsalted butter, melted
  • 1 tspp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 ½ tsp. vanilla extract

Preparation

  1. Preheat oven to 425°F. Peel and core apples and cut into small cubes. In a medium saucepan, simmer cut apples and apple cider. After 15 minutes, remove softened apple pieces and set aside. Continue simmering cider until 1 cup remains, about 30 minutes total.
  2. In a large mixing bowl, combine flour, baking powder and salt. In a medium bowl, whisk 1 cup sugar and 2 eggs until incorporated, then stir in vegetable oil, melted butter (not too hot), 1 cup of cider along with the apple pieces, vanilla extract, cinnamon, and nutmeg. Fold this into the flour mixture. Do not overmix—the batter will be very lumpy.
  3. Spray a muffin tin and fill with batter all the way up to the rim. Sprinkle generous amounts of sugar on top of each uncooked muffin. Bake on the middle rack at 425°F for 15 to 17 minutes, or until a toothpick comes out clean. Rotate the muffin tin halfway through baking. Cool before serving.
Chef’s notes

Fall means fresh apples. My family goes apple picking every October near Omaha, and we always bring home more apples than we know what to do with. Here’s my version of a fall, apple-focused pastry: muffins made with cooked-down cider and a healthy dose of fresh-picked apple.

Ingredients

  • 2½ cups apple cider
  • 2 medium firm, tart apples
  • 2½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 cup sugar, plus extra
  • ¼ cup vegetable oil
  • 4 tbsp. unsalted butter, melted
  • 1 tspp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 ½ tsp. vanilla extract

Preparation

  1. Preheat oven to 425°F. Peel and core apples and cut into small cubes. In a medium saucepan, simmer cut apples and apple cider. After 15 minutes, remove softened apple pieces and set aside. Continue simmering cider until 1 cup remains, about 30 minutes total.
  2. In a large mixing bowl, combine flour, baking powder and salt. In a medium bowl, whisk 1 cup sugar and 2 eggs until incorporated, then stir in vegetable oil, melted butter (not too hot), 1 cup of cider along with the apple pieces, vanilla extract, cinnamon, and nutmeg. Fold this into the flour mixture. Do not overmix—the batter will be very lumpy.
  3. Spray a muffin tin and fill with batter all the way up to the rim. Sprinkle generous amounts of sugar on top of each uncooked muffin. Bake on the middle rack at 425°F for 15 to 17 minutes, or until a toothpick comes out clean. Rotate the muffin tin halfway through baking. Cool before serving.

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Apple Cider Muffins

Recipe by: Jenny Nguyen-Wheatley
Apple Cider Muffins
  • Prep time

    1 hour

  • Cook time

    15 minutes

  • Course

    Dessert

  • Skill level

    Beginner

  • Season

    Fall

  • Serves

    10 muffins
Chef’s notes

Fall means fresh apples. My family goes apple picking every October near Omaha, and we always bring home more apples than we know what to do with. Here’s my version of a fall, apple-focused pastry: muffins made with cooked-down cider and a healthy dose of fresh-picked apple.

Ingredients

  • 2½ cups apple cider
  • 2 medium firm, tart apples
  • 2½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 cup sugar, plus extra
  • ¼ cup vegetable oil
  • 4 tbsp. unsalted butter, melted
  • 1 tspp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 ½ tsp. vanilla extract

Preparation

  1. Preheat oven to 425°F. Peel and core apples and cut into small cubes. In a medium saucepan, simmer cut apples and apple cider. After 15 minutes, remove softened apple pieces and set aside. Continue simmering cider until 1 cup remains, about 30 minutes total.
  2. In a large mixing bowl, combine flour, baking powder and salt. In a medium bowl, whisk 1 cup sugar and 2 eggs until incorporated, then stir in vegetable oil, melted butter (not too hot), 1 cup of cider along with the apple pieces, vanilla extract, cinnamon, and nutmeg. Fold this into the flour mixture. Do not overmix—the batter will be very lumpy.
  3. Spray a muffin tin and fill with batter all the way up to the rim. Sprinkle generous amounts of sugar on top of each uncooked muffin. Bake on the middle rack at 425°F for 15 to 17 minutes, or until a toothpick comes out clean. Rotate the muffin tin halfway through baking. Cool before serving.