Apple Cider Spice Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Simmer the apple cider over medium heat, stirring now and then, until reduced to 1/4 cup (60 ml), about 20 minutes. It should look slightly darker. Let it cool to room temperature.
2. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan with nonstick spray or line it with liners.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves and nutmeg.
4. In a medium bowl, whisk the oil, both sugars, eggs, applesauce and cooled reduced cider. Pour into the dry ingredients and whisk until combined. Fold in the shredded apple and walnuts, if using.
5. Divide the batter evenly among the cups, filling them right to the top.
6. Bake 5 minutes at 425°F. Lower the oven to 350°F (177°C) and bake about 15–16 more minutes, until a toothpick inserted in the center comes out clean.
7. Cool the muffins in the pan on a rack for 10 minutes, then move them to the rack.
8. Mix the sugar and cinnamon in a bowl. Brush a warm muffin lightly with melted butter, dip the top in the cinnamon sugar, or peel off the liner and roll the whole muffin in it for full coverage.
9. Store covered at room temperature up to 3 days, or refrigerated up to 1 week. The coating turns slightly sticky by day 2.

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

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