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Cinnamon Apple Cider Muffins

Warm and comforting muffins filled with the delightful flavors of cinnamon and apple cider, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Make sure to measure correctly for best results.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon Fresh cinnamon gives the best flavor.
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup apple cider Use fresh apple cider for the best flavor.
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 0.25 cups vegetable oil Can be replaced with melted butter for a richer flavor.
  • 1 large egg Room temperature egg is best.
Other Ingredients
  • 1 medium apple, peeled and diced (approximately 1 cup) Granny Smith or Honeycrisp are recommended for balance.
  • 0.25 cups chopped pecans or walnuts (optional) Adds a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  3. In another bowl, combine the granulated sugar, brown sugar, and oil until it’s well mixed. Then add the egg and apple cider, mixing vigorously until fully combined.
  4. Gently fold in the diced apple and any nuts if you’re using them.
Baking
  1. Pour the wet ingredients into the dry ingredients, stirring until just combined; the batter should be slightly lumpy.
  2. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For best results, don’t overmix the batter. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.