There are a few baked goods that will always remind me of fall…cinnamon rolls, pumpkin pie, and these amazingly good Apple Cider Muffins with Streusel. These beauties are made using apple cider which is another one of my favorite fall treats. If you’re looking to usher in fall, start your morning off with this recipe.
Fall is one of those seasons that is hard not to love. From making homemade soups to enjoying freshly baked goods, it is every food lover’s dream! One of my all-time favorite baked goods is freshly made homemade cinnamon rolls. I will accept a free cinnamon roll any day to be able to savor a yummy taste of this guilty pleasure. Cinnamon is such a fragrant spice that I associate with fall, and it also goes well with apples.
Speaking of apples, I remember the first time I tried some apple cider. It tasted so good! I never knew what I was missing out on growing up. I had never had it before because my mom doesn’t like apple cider. When my friend served some hot cider several years ago, I was instantly hooked. There is nothing else quite like it. A cup of cider can almost warm me up quicker than a cup of hot chocolate after a rainy day. Just thinking about it makes me want to get some cider right now!
A great way to use leftover apple cider is to make these homemade muffins. Muffins are great for breakfasts because they are easy to grab and eat as you head out the door. With this recipe, you can feed your whole family for a couple of mornings. This scrumptious apple cider muffin would seriously sell like hotcakes at any bake sale. Plus, what’s not to love about a muffin? They look kind of like a cupcake but are packed full of flavor.
What I love most about these Apple Cider Muffins is the fact that they are so moist. Not to mention, this will satisfy most every apple cinnamon lover this fall. After you make it once, your family won’t be able to get enough of these. The best part is you don’t have to cut and peel any apples to make them. How’s that for easy prep work?
The pièce de résistance is in the streusel on top. That hint of butter and brown sugar ties the whole muffin together nicely. Fall in love with this Apple Cider Muffin that you’ll be craving year after year.
Apple Cider Streusel Muffins
Ingredients
For the Apple Cider Streusel Muffins
- 1½ cups apple cider
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 tsp salt
- ½ cup butter melted
- 2 eggs
For the Streusel
- 3 tbsp butter melted
- ⅓ cup flour
- 1 tbsp brown sugar
- 1 tsp cinnamon
Instructions
For The Apple Cider Streusel Muffins
- Place the apple cider in a small sauce pan over medium-low heat. Cook it for 20-25 minutes, or until the cider has reduced by half.
- Preheat your oven to 350F. Line a muffin pan with baking cups or spray it with non-stick baking spray. Set aside.
- In a large bowl, combine the apple cider, melted butter, and eggs. Whisk until they are fully combined.
- Next, add in the flour, sugar, salt, baking powder, cinnamon, and cardamom. Whisk just until no large lumps of flour remain. Note: It is okay for small lumps to remain. Over-mixing will result in dense muffins.
- Divide the batter evenly between the 12 muffins— the batter should fill the each hole about 3/4 of the way.
For the Streusel
- Combine the melted butter, flour, brown sugar, and cinnamon in a small bowl until it is fully combined and starts to clump together.
- Sprinkle it evenly over the muffins.
Bake and Store Instructions
- Bake the muffins in a preheated oven for 20-25 minutes, or until they are lightly browned on top and a toothpick inserted into the center comes out clean.
- Remove them to a wire rack and allow them to cool before placing them in an airtight container.
- Store up to 2 days.
Notes
- You can skip the apple cider reduction (and use 3/4 cup of plain apple cider) but the muffins will lose some of the strong cider flavor.
- The cardamom is optional but highly encouraged— it helps enhance the earthiness of the apple cider.
- I used a 1/4 cup cookie scoop to ensure evenly sized muffins.
- I used a scant 1 tbsp of streusel per muffin.
- The muffins are best served warm and with butter or maple syrup— you can microwave them for 15-20 seconds for that “fresh from the oven” taste.
