Can I use apple juice instead of apple cider for these muffins?

While you can use apple juice, apple cider provides a much deeper, more complex flavor. Apple juice is often filtered and sweetened, whereas cider contains the pulp and natural tartness that makes these apple cider and brown sugar muffins truly stand out.

How do I store apple cider and brown sugar muffins to keep them moist?

Store the muffins in an airtight container at room temperature for up to 3 days. To keep the tops from becoming soggy, you can place a paper towel in the container to absorb excess moisture.

Can I freeze these muffins for later?

Yes! These muffins freeze beautifully. Once completely cool, wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven.

apple cider and brown sugar muffins: 7 Secrets for the Best Batch

Name: Apple Cider and Brown Sugar Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups fresh apple cider (reduced to 1/2 cup) 2 cups all-purpose flour; 1.5 teaspoons baking powde; 0.5 teaspoon baking sod; 1.5 teaspoons ground cinnamo; 0.5 teaspoon ground nutme; 0.5 teaspoon salt 1/2 cup unsalted butter, softened 1 cup dark brown sugar, packed 1 large egg, room temperature 1/2 cup sour cream or Greek yogurt 1 teaspoon vanilla extract 1 cup finely diced tart apples (like Granny Smith) For topping: 3 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

Description

Indulge in the quintessential taste of fall with these incredibly moist apple cider and brown sugar muffins. Featuring concentrated apple cider and a crunchy cinnamon-sugar topping, they are the ultimate autumn treat.

Ingredients

Scale

2 cups fresh apple cider (reduced to 1/2 cup)
2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1.5 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon salt
1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1 large egg, room temperature
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1 cup finely diced tart apples (like Granny Smith)
For topping: 3 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

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Instructions

Step 1: Pour 2 cups of apple cider into a small saucepan and simmer over medium heat until reduced to exactly 1/2 cup. This should take 15-20 minutes. Set aside to cool completely.
Step 2: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 4: In a large bowl or stand mixer, cream the softened butter and dark brown sugar together until light and fluffy. Add the egg and vanilla extract, beating until smooth.
Step 5: Mix the cooled, reduced cider with the sour cream. Alternately add the dry ingredients and the cider mixture to the butter mixture, starting and ending with the dry ingredients. Fold in the diced apples gently.
Step 6: Divide the batter evenly among the muffin cups. Sprinkle the cinnamon-sugar topping generously over each muffin.
Step 7: Bake at 400°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake for another 13-15 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best results, use a high-quality, unfiltered apple cider. If you don't have sour cream, full-fat Greek yogurt is an excellent substitute that maintains the moisture level.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Description

Ingredients

Instructions

Notes

Nutrition

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