Healthy, delicious, and fall-y, these apple cider muffins are the perfect light snack or after-school treat.
Now that fall is officially here (the snow we received this week fell and melted instantly—it feels like winter!), and I’m craving fall one bite at a time.
Some might argue that pumpkin is the go-to flavor for that craving, and while I love pumpkin, I chose apple cider, cinnamon, and fresh apples.
Using this fantastic muffin as a base, I switched things up and created the perfect apple cider cinnamon muffin. Dusted with a little cinnamon and sugar, the muffins are studded with chunks of fresh, juicy apple, and the flavors of the cinnamon and apple cider shine through in a big way.
Healthy, delicious, and raucous fall, these apple cider muffins are the perfect after-school snack (I had a kitchenette between hotel stays during our move for a few weeks) and something I’ll be craving throughout the fall months. Thought
Apple Cider Cinnamon Muffins
Makes: 12-16 muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Materials needed
- ¼ cup (57 g) salted butter, softened
- ⅓ cup plain yogurt
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) packed light brown sugar
- 2 large eggs
- 2 cups (284 grams) whole wheat flour
- ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 grams) unsweetened applesauce
- ⅓ cup apple cider
- 1 teaspoon vanilla extract
- 1 cup peeled and diced Granny Smith apples
- Cinnamon and sugar for sprinkling
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan with cooking spray. Set aside.
In a large bowl (or the bowl of an electric mixer), beat butter, yogurt, and sugar until mixture is slightly fluffy. - Add egg and beat well. Whisk flour, cinnamon, nutmeg, baking soda, and salt together in a medium bowl. Add dry ingredients to batter. Mix until combined. A few dry spots are okay. Stir in applesauce. Stir in apple cider and vanilla. Gently fold apples into muffin batter.
- Divide batter evenly among 12 muffin cups (about 1/2 to 2/3 full; use another muffin pan if you have extra batter). Sprinkle with cinnamon and sugar.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins closely, as each oven temperature will vary slightly, affecting the exact baking time). Let the muffins rest in the pan for about 5 minutes, then turn them out onto a wire rack to cool completely.
