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. 

Step 1:  

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.

Step 2:  

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.

Step 3:  

Alternate stirring in the dry ingredients with the apple cider/sour cream mixture into the wet.

Step 4:  

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.

Step 5:  

Cool the muffins in the pan for 5 minutes. Gently work each muffin out of the pan to cool on a cooling rack.

Step 6:  

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!

Step 7:  

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