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What’s more fall than apple cider muffins? These easy muffins have a lovely apple cinnamon flavor and an irresistible crumble topping!

Light, fluffy and delicious! That’s how I like my muffins, what about you?

These apple cider muffins capture all of that fall flavor we all love in one tasty little treat. The crumble topping is the very best part. I think I said in one of my earlier muffin posts that all muffins should have some sort of streusel or crumble on top! And I am holding firm in that opinion 😉

You know what else is great about these? THESE actual muffins you see photographed here? They’re made with my very own apple cider, all from the summer apples our trees produced! Yay! Wally helped me make a big pot of it a few months ago and we froze half the batch. That means we can have apple cider baked goodies all year long!

How do you make these apple cider muffins?

These muffins are made with very simple ingredients! You’ll want to first start the recipe by whisking together the dry ingredients:

all-purpose flour
baking powder
salt
cinnamon

Instead of apple chunks for this recipe, I’ve used grated apple instead. You’ll need 1 large apple! Whisk together the melted butter, applesauce, and honey until smooth. Add the eggs, one at a time, and whisk again. Add the vanilla and stir.

Whisk in the apple cider slowly until everything is combined. Combine the dry ingredients with the wet, then slowly fold in the shredded apple, leaving any juices behind.

Set the batter aside for a few moments while you prepare the crumble ingredients. You’ll need to combine:

brown sugar
cinnamon
chopped pecans

Preheat the oven to 425 F and line a standard-sized muffin tray with cupcake liners or parchment muffin liners.

To fill the muffin liners, start with 1 tablespoon of batter in each cavity, followed by a tablespoon of crumble, then distribute the remaining batter among the muffins evenly. Top the muffins with the remaining crumble.

Bake the muffins for 5 minutes at high heat then turn the temperature down to 350 F for another 13 minutes or until a toothpick inserted in the center comes out clean.

Remove the muffins from the oven and let them cool for 5 minutes in the muffin tray before letting them cool completely on a cooling rack.

Can you replace the honey with maple syrup?

Yes! If you’re not a fan of honey you can definitely use maple syrup. The eggs are a must for this recipe, however, so the recipe cannot easily be turned into a vegan muffin recipe.

Are these muffins freezer friendly?

Definitely! I have a batch of these in the freezer right now! They’re best when you thaw them overnight in the fridge. You can reheat them in the oven or in the microwave, but the crumble will stay crunchy best in the oven, heating at 275 F for about 10 minutes!

All that’s left to do now is sit down with a glass of warm apple cider and a fresh muffin to go with it!

We love muffins around here! Here’s a few of my favorite muffin recipes:

Apple Cider Muffins

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5 from 7 reviews

Author: Katherine | Love In My Oven
Total Time: 35 minutes
Yield: 12 muffins 1x

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Description

What’s more fall than apple cider muffins? These easy muffins have a lovely apple cinnamon flavor and an irresistible crumble topping!

Ingredients

Scale

2 1/4 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 cup melted butter, slightly cooled
1/4 cup unsweetened applesauce
1/2 cup honey
2 eggs
1 tsp pure vanilla extract
1/2 cup apple cider
1 large apple, shredded

Crumble Topping

1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped pecans

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Instructions

Preheat the oven to 425 F and line a 12-count standard muffin pan with parchment liners or cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
In another bowl, thoroughly whisk the melted butter, applesauce and honey until smooth. Whisk in the eggs, one at a time, followed by the vanilla extract. Whisk in the apple cider until everything is combined. Pour the wet ingredients into the dry, then slowly stir with a spoon. Gently fold in the shredded apple, leaving any residual juice behind.
Prepare the crumble topping. Stir together the brown sugar, cinnamon and pecans.
Place 1 tablespoon of batter in each muffin cavity followed by a tablespoon of crumble. Divide the remaining batter among the muffin cavities and top evenly with the remaining crumble. Place the muffins in the oven and bake the muffins at high heat for 5 minutes, before reducing the temperature to 350 F and baking for an additional 12-13 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven, and allow them to cool for 5 minutes before removing them to a cooling rack to cool completely.

Muffins keep fresh at room temperature for 2-3 days in an airtight container. They can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating and enjoying!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: oven bake
Cuisine: american