Apple Cider Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
• Cream butter, shortening, and sugar in a stand mixer at medium-high speed. Add eggs, one at a time, mixing well after each addition and scraping down sides of the bowl as necessary.
• Whisk together flour, baking powder, cinnamon, salt, and nutmeg in a separate bowl. Turn the stand mixer on low and alternate adding in flour mixture and cider, starting with flour and ending with cider. Mix well and remove from stand. Stir in apples with a wooden spoon.
• Spoon batter into the prepared muffin cups, using about 2 generous tablespoons for each muffin cup.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 muffin cups or line with paper liners.
• Combine flour, white sugar, baking powder, cinnamon, nutmeg, and salt in a medium bowl; mix well.
• Combine apple cider, vegetable oil, and egg in another bowl; blend well. Add flour mixture all at once and stir just until moistened; batter will be lumpy. Stir in apples.
• Combine brown sugar, oats, pecans, and flour in a medium bowl for topping; mix well. Mix in melted butter until all ingredients are moistened and clumpy.
• Spoon batter into the prepared muffin cups, filling each 2/3 full. Top each with a generous amount of streusel topping.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 1 minute before removing from the pan. Serve warm.

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• FOR STREUSEL: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.
• FOR MUFFINS: Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.).
• Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
• Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.

Steps:

• 1. For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• 2. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl.
• 3. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula.
• 4. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top.
• 5. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack.
• 6. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes.
• 7. Dip the tops of the muffins in the glaze and serve.

Steps:

• Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
• To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
• To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
• Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
• Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.