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–+ servings

Apple Cider Muffins with Cinnamon Streusel

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!
Sarah Allison
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Serving Size 14

Equipment

  • 12 cup muffin tin
  • Paper liners
  • Medium saucepan
  • Mixing bowls
  • whisk
  • Measuring cups and spoons
  • Wire cooling rack

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.
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Notes

Note: If making ahead, wait to add icing until ready to serve. You can adjust the consistency by adding more cream/milk for a thinner icing or more confectioners' sugar for a thicker icing.
Store in an airtight container at room temperature for up to 3 days.
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.