Apple Cider Muffins with Cinnamon Streusel Topping
These Apple Cider Muffins with Cinnamon Streusel deliver all that fall goodness. These homemade muffins are perfectly moist with boiled apple cider and warm autumn spices. They are packed with apple flavor—reminiscent of apple cider donuts but in a tender, baked form. If you love cozy fall flavors, this easy recipe is a must-try!
Save this Recipe!
We'll email this post to you, so you can come back to it later!
If you’ve ever wished you could capture the essence of fall in a muffin, this recipe is your answer! Like my Apple Cider Whoopie Pies, these muffins are packed with real apple flavor, thanks to our secret weapon – apple cider. We are reducing the cider into a syrup for this recipe to get that concentrated apple flavor. If you prefer a hassle-free morning, reduce the cider the night before. This streamlines your prep and cuts down on cooling time since the cider needs to cool before mixing it into the batter.
Best Apples for Baking
While I love using Honeycrisp apples (the star of my Honeycrisp Apple Pie), any firm baking apple works well here. Firm, tart-sweet varieties like Honeycrisp, Granny Smith, Pink Lady, or Braeburn work best as they hold their shape during baking while providing the ideal flavor balance. Gala apples are also a good choice—they’re widely available, offer a mild sweetness, and maintain decent structure when baked. I used Gala in this recipe, and I didn’t peel it. If you use a Granny Smith, you may want to peel it, as they have a tougher exterior. Avoid softer varieties like McIntosh, which can turn mushy.
Key Ingredients & Why They Work
- Fresh Apple Cider – The heart of these muffins! Reducing apple cider intensifies its rich, spiced apple flavor. This step is crucial and makes all the difference!
- Fresh Apple – Juicy bursts of apple in every bite! Creates pockets of juicy, fresh apple flavor throughout each muffin for that perfect texture contrast. I used a Gala apple. I didn’t peel my apple but you may want to if you use a granny smith apple as it has a tougher skin.
- Sour Cream – The secret to super-moist muffins! Its tangy richness balances the sweetness and keeps the muffins soft for days.
- Brown Sugar – Not just for sweetness—it adds moisture and a subtle molasses depth that enhances the apple flavor.
- Cinnamon, Nutmeg – The essential fall spice duo that brings out the apple and cider warmth.
- Butter – Creates that soft, tender crumb and rich flavor.
- Vanilla Extract – Rounds out the flavors and deepens the apple-spice profile.
- Salt – I always use Diamond Crystal kosher salt; if using table salt, cut it in half. Just don’t leave it out; it enhances all the flavors!
Let’s Make Some Muffins!
Step 1: First, let’s tackle that apple cider reduction. Pour your cider into a small saucepan and bring it to a boil.
Step 3: Time for the streusel! Add the cold butter, brown sugar, and cinnamon in a small bowl.
Step 3: In a medium bowl, place your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 2: Reduce the heat and let it simmer for 30-40 minutes until you have 1/2 cup. Let it cool for at least 10 minutes.
Step 4: Use your fingers, a fork, or a dough bender to work the cold butter into the flour, brown sugar, and cinnamon until you’ve got lovely crumbles. This will take several minutes to come together. Set aside.
Step 4: Whisk together your dry ingredients. Set this aside.
Step 5: In a large bowl, mix your melted butter with both sugars and whisk until they’re best friends.
Step 6: Whisk in the eggs one at a time.
Step 7: Whisk in your cooled cider reduction, sour cream, and vanilla.
Step 9: Add the diced apples to the dough. Gently fold them into the batter.
Step 8: Mix your dry ingredients with your wet ingredients until combined.
Step 10: Divide your batter among the muffin cups, then sprinkle streusel on top.
Step 11: Bake for 18-22 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before moving to a wire rack.
Step 12: Make the Icing: Whisk all powdered sugar, heavy cream, and vanilla ingredients together and drizzle over cooled muffins.
Recipe Variations
- Add a salted caramel drizzle (which we use in our Salted Caramel Apple Pie Bars).
- Mix in some homemade cinnamon applesauce for extra moisture.
- For a healthier version, try the techniques from our Healthy Apple Muffins.
- Add chopped nuts to the streusel topping.
- Mix in some cranberries with the diced apple.
Tips & Tricks
- Don’t skip the cider reduction! This concentrated apple flavor is what makes these muffins special.
- Room-temperature ingredients really do make a difference – they’ll blend better and give you fluffier muffins.
- Don’t overmix the wet and dry ingredients. Overmixing can lead to tough muffins.
Storage & Make-Ahead Tips
- Make Ahead: Reduce cider ahead. This will last for months in the fridge.
- Room Temperature: 3 days in airtight container
- Freezer: Up to 3 months (add icing after thawing)
Common Questions About Apple Cider Muffins
Reducing concentrates the flavor and removes excess liquid that could make your muffins soggy.
No, I recommend sticking with apple cider for the best flavor. Apple juice doesn’t have the same flavor depth!
You can, but it will change the texture! Shredded apples blend more seamlessly into the batter, adding moisture without the juicy apple chunks you get from diced apples. The baking time may need adjusting.
Absolutely! These muffins taste even better the next day when all the flavors have had time to mingle.
Apple Cider Muffins with Cinnamon Streusel
Equipment
Ingredients
Apple Cider reduction
- 2 cups fresh apple cider will reduce to ½ cup
Struesel Topping
- 1/4 cup (35g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 2 tablespoons cold butter cubed
- 1/2 teaspoon ground cinnamon
Muffin
- 2 cups (284g)all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- ½ cup (115g) melted butter
- ½ cup (106g) light or dark brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- ½ cup reduced apple cider
- ½ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 cup peeled or unpeeled & chopped apples (1/2-inch chunks; you need about 1 medium apples)
Vanilla Icing (optional)
- 1 cup (120g) confectioners' sugar
- 2 Tablespoons heavy cream or milk for thinner consistency
- ½ teaspoon pure vanilla extract
Instructions
- Reduce the apple cider: Pour 2 cups into a saucepan. Simmer over medium heat until reduced to ½ cup (about 30-40 minutes). Let cool for at least 10 minutes.
- Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
- Make the streusel topping: Combine flour, brown sugar, and cinnamon in a bowl. Add the cold butter pieces and mix in until crumbly. I found that using my hands for this is the easiest way. It does take several minutes to come together. Set aside.
- Muffin mix: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In a large bowl, whisk melted butter with both sugars until combined. Whisk in eggs one at a time until combined.
- Whisk in cooled cider reduction, sour cream, and vanilla until combined.
- Whisk dry ingredients into wet ingredients until just combined. Add diced apple and fold it into the batter.
- Fill the muffin cups to the top. Sprinkle with streusel topping
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to wire rack
- To make the icing: In a small bowl, whisk together confectioners' sugar, heavy cream, and vanilla extract until smooth. Drizzle over cooled muffins. Let the icing set for about 10 minutes before serving.
Notes
Freeze for up to 3 months.
Use room-temperature eggs and sour cream for best results.
Don’t overmix the batter.
Use real apple cider, not apple juice, for best flavor.
