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Delicious soft apple cider muffins topped with cinnamon sugar on a wooden table

Soft Apple Cider Muffins

These tender apple cider muffins are spiced, soft, and topped with a sticky cinnamon-sugar coating, perfect for cozy mornings and brunches.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet & Sweet Components
  • 1/2 cup oil (canola or vegetable)
  • 1/2 cup apple cider
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 1/4 cup buttermilk or milk, room temperature
  • 1/4 cup sour cream or Greek yogurt, room temperature
Topping
  • 4 tbsp unsalted butter, melted
  • 1 tbsp apple cider
  • 2/3 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan with 6 muffin liners, alternating liners and bare cups to help the muffins rise tall.
  2. In a large bowl, whisk together the flour, 2 tsp cinnamon, 1/4 tsp nutmeg, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the oil, 1/2 cup apple cider, brown sugar, 1/4 cup granulated sugar, applesauce, vanilla, eggs, buttermilk, and sour cream until smooth.
  4. Pour the wet mixture into the dry ingredients and whisk gently until the batter is smooth. Avoid overmixing.
  5. Use a large cookie scoop to fill the liners, filling each one to the top.
Baking
  1. Bake at 425°F for 8 minutes to set the tops, then immediately reduce the oven temperature to 350°F (177°C) and bake for another 6–8 minutes until a toothpick comes out clean.
  2. Let the muffins rest in the hot pan for 10 minutes, then transfer them to a cooling rack to cool completely.
Topping
  1. While the muffins cool, melt the butter and stir in the apple cider.
  2. In a separate bowl, combine the granulated sugar, ground cinnamon, and ground nutmeg.
  3. Dip the top of each cooled muffin into the butter mixture, then immediately press and roll the top into the cinnamon-sugar to fully coat.
  4. Repeat for a thicker coating if desired.

Notes

Best served warm with a pat of butter or a drizzle of maple syrup. Store at room temperature in an airtight container for up to 2 days or in the fridge for up to 5 days.