Apple Cider Muffins
Mini muffins filled with classic flavors of an apple cider donut. Soft and fluffy on the inside, with a crunchy cinnamon sugar coating on the outside for even more fall flavor and texture.
Pour the apple cider in a small or medium sauce pan. Heat over medium heat to a gentle boil. Reduce the heat to a simmer.
Cook until the cider has reduced to about 1/2 c of concentrated apple cider.
Lightly spray a 24 ct. muffin pan or 12ct. regular muffin pan. Preheat the oven to 375 F (190 C).
Whisk the flours, spice, baking powder, baking soda and salt together until well combined.
Pour the cooled cider into a bowl with the room temperature sour cream and vanilla.
Slowly whisk the eggs, sugar and melted butter until well combined and emulsified.
Alternate stirring in the dry ingredients with the apple cider/sour cream mixture into the wet.
Scoop the muffin batter into the prepared muffin pan.
Bake the muffins in a 375F (190C) for 10-12 minutes for mini muffins/18-22 minutes for regular muffins.
Cool the muffins in the pan for 5 minutes. Gently work each muffin out of the pan to cool on a cooling rack.
Make the spiced sugar mixture.
Once the muffins have cooled until warm or room temperature, roll the muffins in the sugar mix until fully coated. Enjoy!
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