Apple Cider Spice Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Reduce the apple cider: simmer 3/4 cup of apple cider over medium heat, stirring occasionally, until reduced to 1/4 cup (about 20 minutes). Transfer to a heatproof bowl or measuring jug and cool to room temperature.
2. Preheat the oven to 425°F (218°C). Prepare a 12-cup muffin pan with nonstick spray or liners.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves and nutmeg.
4. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce and the cooled reduced cider until combined. Pour into the dry ingredients and whisk until just combined. Fold in the shredded apple and the walnuts, if using.
5. Divide the batter evenly among the muffin cups, filling them right to the top.
6. Bake at 425°F for 5 minutes. Lower the oven to 350°F (177°C) and bake about 15–16 more minutes, until a toothpick inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then move the muffins to the rack.
7. Mix the sugar and cinnamon in a medium bowl. Brush the top of each warm muffin lightly with melted butter, then dip the top in the cinnamon sugar (or roll the whole muffin in it, after peeling off the liner).
8. Store covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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