Moist apple cider muffins filled with tender apples, topped with buttery cinnamon streusel, and finished with a sparkling cinnamon sugar topping for the ultimate cozy autumn treat.
⏱ Time: 45 minutes
🍽 Servings: 12 muffins
⭐ Difficulty: Easy
Ingredients
Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup apple cider
- 1 cup finely diced Honeycrisp or Gala apple
Cinnamon Streusel
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, and apple cider until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples, being careful not to overmix.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter with a fork or pastry cutter until crumbly.
- Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle the streusel generously over each muffin.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are still warm, sprinkle the cinnamon sugar over the tops. Allow them to cool for 5 minutes before serving.
Quick Notes
- Apple cider gives these muffins a richer, deeper apple flavor than apple juice.
- Honeycrisp, Gala, or Pink Lady apples work beautifully.
- Don't overmix the batter to keep the muffins soft and tender.
- Enjoy warm with salted butter or a drizzle of maple butter.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
