Apple Cider Muffins

These Apple Cider Muffins combine nutritious ingredients and classic fall flavors that is delicious at any time of year! Enjoy as part of a balanced breakfast or as a snack.

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Course: Breakfast, Snack

Keyword: easy, healthy

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 133kcal

Ingredients

Dry Ingredients

¾ cup all purpose flour
¾ cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp ground nutmeg

Wet Ingredients

1 egg
½ cup apple cider
¼ to ½ cup applesauce unsweetened
⅓ cup maple syrup or brown sugar
¼ cup oil or melted butter
1 tsp vanilla extract

Optional Topping

cinnamon and sugar for sprinkling
small apple pieces

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with a nonstick spray or oil.
In a large bowl, mix the dry ingredients with a whisk: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the wet ingredients with a whisk: egg, apple cider, applesauce, maple syrup (or brown sugar), oil (or melted butter), and vanilla extract. Mix until smooth. It should be well combined but not foamy.
Combine the wet ingredients with the dry ingredients. Gently stir until just combined. Do not overmix. If you're using mix-ins, such as finely chopped apples or chopped nuts, gently fold them into the batter now.
Scoop the batter into the prepared muffin cups, filling each one about ¾ full.
Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days.

To freeze, wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months.

For more tips, variations, and substitutions, see full blog post above.

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