Can I use apple juice instead of cider in this apple cider streusel muffins recipe?

While you can use apple juice, apple cider provides a much more robust and complex flavor. If using juice, ensure it is 100% juice without added sugars, but the results will be less intensely 'apple' than with traditional cider.

How do I keep the streusel from melting into the muffin?

The key is to use very cold butter and to keep the streusel in the refrigerator until you are ready to put the muffins in the oven. This ensures the butter remains in solid chunks while baking, creating that classic crumble texture.

Why do I need to reduce the apple cider?

Reducing the cider concentrates the flavor and natural sugars. If you used 2 cups of unreduced cider, the batter would be far too liquid, resulting in a soggy muffin. Reducing it gives you maximum flavor with the right moisture level.

How long do these apple cider streusel muffins stay fresh?

These muffins are best on the first day but will stay fresh in an airtight container at room temperature for up to 3 days. To restore the crunch of the streusel, you can reheat them in a 350u00b0F oven for a few minutes.

apple cider streusel muffins recipe: 5 Reasons You’ll Love Them

Description

A moist, spiced muffin infused with concentrated apple cider and topped with a thick, crunchy cinnamon streusel.

Ingredients

Scale

2 cups apple cider (reduced to 1/2 cup)
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1/2 cup whole milk
1 teaspoon vanilla extract
For Streusel: 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup cold butter, 1 tsp cinnamon

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Instructions

Step 1: Simmer the apple cider in a saucepan over medium heat for 15-20 minutes until it reduces to exactly 1/2 cup. Let it cool.
Step 2: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 3: Make the streusel by combining the flour, brown sugar, and cinnamon, then cutting in the cold butter with a fork until crumbly. Chill in the fridge.
Step 4: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
Step 5: In a separate bowl, whisk the melted butter, egg, milk, vanilla, and the cooled apple cider reduction.
Step 6: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Step 7: Scoop the batter into the muffin liners and top each generously with the prepared streusel.
Step 8: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing from the tin.

Notes

Ensure the cider is fully cooled before adding to the batter to prevent the egg from scrambling.

Prep Time: PT20M
Cook Time: PT20M
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 310
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg