These muffins are infused with the comforting flavors of cinnamon, nutmeg, and cloves, perfectly balanced with the tangy sweetness of apple cider. They’re moist, fluffy, and easy to make in just one bowl. Whether you’re baking for the holidays or just craving something seasonal, these muffins will hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple cider
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Applesauce (or grated apple for texture)
Optional topping:
Melted butter
Cinnamon sugar
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a small saucepan, simmer the apple cider until it reduces by half. Set aside to cool.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, beat the melted butter with the sugars until well combined. Add eggs, vanilla extract, applesauce, and the reduced apple cider. Mix well.
Combine the wet ingredients with the dry ingredients and stir just until no streaks of flour remain.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Optional: Brush warm muffins with melted butter and dip the tops in cinnamon sugar for extra flavor.
Servings and timing
This recipe makes about 12 muffins. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Variations
Add-ins: Mix in chopped apples, nuts, or raisins for added texture.
Glazed topping: Drizzle with a simple apple cider glaze instead of cinnamon sugar.
Whole wheat option: Substitute half the all-purpose flour with whole wheat flour for a heartier muffin.
Dairy-free: Use plant-based butter and a dairy-free applesauce alternative.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, microwave a muffin for 10–15 seconds or warm in a 300°F oven for 5–7 minutes. You can also freeze these muffins for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen.
FAQs
Can I use apple juice instead of apple cider?
Apple juice can be used in a pinch, but apple cider offers a deeper, spicier flavor that enhances the muffins.
What’s the purpose of reducing the apple cider?
Reducing the cider intensifies its flavor, making the muffins more aromatic and flavorful.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking as a substitute for the all-purpose flour.
What kind of applesauce should I use?
Unsweetened applesauce is best to control the sweetness of the muffins. If using sweetened, reduce the added sugar slightly.
Do I have to use both brown and white sugar?
Using both gives a balanced sweetness and a deeper flavor. However, you can use only one type if preferred.
Can I skip the cinnamon sugar topping?
Absolutely. The muffins are flavorful on their own, but the topping adds a delicious extra layer of spice.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined.
Can I turn this recipe into a loaf?
Yes, pour the batter into a greased loaf pan and bake at 350°F for 45–55 minutes or until a toothpick comes out clean.
How do I make these more moist?
Using applesauce and not overbaking will keep the muffins moist. You can also add a bit of sour cream or yogurt for extra richness.
Are these muffins sweet?
They are moderately sweet with a rich spice flavor. The sweetness can be adjusted to your preference by reducing or increasing the sugar slightly.
Conclusion
Apple Cider Spice Muffins are a delightful way to celebrate the flavors of fall or enjoy a spiced treat any time of year. Easy to make and full of comforting aromas, these muffins are perfect for sharing—or keeping all to yourself. Enjoy them fresh, topped with cinnamon sugar, or warm with a pat of butter.
Apple Cider Spice Muffins are cozy, fall-inspired treats made with reduced apple cider, warm spices, and applesauce for moisture. These muffins are perfect for breakfast, brunch, or snacking with a cup of tea or coffee.
Ingredients
1 cup apple cider (reduced to 1/2 cup)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened applesauce (or grated apple)
Optional topping: melted butter and cinnamon sugar
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a small saucepan, simmer the apple cider until reduced by half (about 1/2 cup). Set aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix melted butter with brown and granulated sugar until well combined.
Add eggs, vanilla extract, applesauce, and the cooled reduced cider to the butter mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
Optional: Brush warm muffins with melted butter and dip in cinnamon sugar.
Notes
Mix in chopped apples, nuts, or raisins for extra texture.Swap cinnamon sugar topping with an apple cider glaze for variation.Replace half the flour with whole wheat for a heartier option.Use plant-based butter and dairy-free applesauce for a dairy-free version.Freeze for up to 2 months; reheat from frozen or thaw overnight.
