These apple cider spice muffins have deep apple flavor and a moist texture thanks to a triple-dose of apple: apple cider, applesauce, and shredded apple. A medley of warming spices shines through, while a roll in cinnamon-sugar adds the sweetest touch. They’re like fall-favorite apple cider donuts, but in muffin form!
Hello, apple season! This is one of the best times of year for baking, and you better believe I was buying apple cider as soon as I saw it at the store. Was it still August and a balmy 95°F outside? Yes. Was I going to bake with apple cider anyway? Also yes.
Apple Cider Spice Bread opens the Quick Breads & Muffins chapter in my cookbook, Sally’s Baking 101. It was such a favorite during testing that I couldn’t resist creating a muffin version too. With a few simple tweaks, you can enjoy both versions all season long.
(The biggest difference is that the bread version highlights orange zest for a citrusy note, while the muffins lean into a stronger spiced flavor without it! You also need baking powder in addition to baking soda for the muffins.)
Why You’ll Love These Apple Cider Muffins
- Tons of pure, fresh apple flavor from 3 different sources of apples
- Warmly spiced with cinnamon, allspice, nutmeg, and cloves
- Extra soft & moist thanks to shredded apple, applesauce, and oil
- A buttery cinnamon-sugar topping gives apple cider donut vibes
- No mixer needed
- Dairy-free recipe (if you skip the melted butter in the topping)
- Very adaptable recipe—add nuts, raisins or dried cranberries
One reader, Rebecca, commented: “These delightful muffins are all the best flavors of fall for me! The flavors are well-balanced and such a wonderful way to start or end the day! ★★★★★“
One reader, Erin, commented: “Wow! My family and I couldn’t wait for these to cool before we had to try them. They were delicious! Super moist, so much apple flavor, and an amazing mix of spices. Can’t wait to whip these up again. ★★★★★“
One reader, Kerri, commented: “These muffins turned out perfectly—a lovely soft and springy texture, beautifully moist without being oily, and so much apple goodness infused with cinnamon and warm fall spices. I also loved the bit of crunch the sugar coating gives it—it’s a nice pop of sweet texture. This recipe is a keeper for sure. ★★★★★“
Ingredients You Need:
- Apple Cider: Be sure to use fresh apple cider, the kind sold at farm markets or in a refrigerated case in the grocery store’s produce section. Not hard (alcoholic) cider… and definitely not apple cider vinegar!
- Flour: Use all-purpose flour.
- Baking Powder & Baking Soda: Helps the muffins rise.
- Salt: Balances all the other flavors.
- Spices: Cinnamon, allspice, nutmeg, and cloves—the same mix you’ll find in salted caramel apple pie
- Oil: The muffins taste dry and rubbery without some fat. Just as if we’re making apple zucchini bread, use vegetable oil. Avocado oil is a great choice, too.
- Brown & White Sugars: Using half white and brown sugars provide enough sweetening, and the brown sugar lends additional flavor.
- Eggs: Provide structure.
- Applesauce: Even more apple flavor!
- Shredded Apple: You need about 1 and 1/2 regular-size apples. Peel and then shred them with a box grater. I like to use a mix of some tart and some sweet, such as 1 Granny Smith and 1/2 a Honeycrisp. For more suggestions, see this post on the best apples to use for baking.
- Optional Walnuts: I LOVE the added texture these give the muffins, but if you have an allergy or simply don’t want to use them, just leave them out.
Reduce the Apple Cider First
Apple cider, either store-bought or this homemade apple cider, is certainly delicious to drink but it won’t add enough flavor to baked goods. The trick to apple cider spice muffins is to flavor them with concentrated apple cider. Apple cider that has been reduced down on the stove is potent, adding big flavor without excess liquid.
Reducing a liquid ingredient down on the stove to concentrate its flavor is nothing new, and perhaps you’re familiar with the concept from one of these recipes: strawberry cake, apple cinnamon oatmeal cookies, or Guinness chocolate cake.
You can reduce the cider a day or two in advance and keep it in the refrigerator until you’re ready to make the muffins. That will save you cooling time, too, because the cider must cool for a few minutes before you add it to the batter.
To reduce your apple cider, simply follow these simple steps:
- Pour 3/4 cup (180ml) apple cider into a small saucepan.
- Simmer on medium heat and set a timer for 10 minutes, stirring occasionally.
- Begin checking at 10 minutes, and then every 3-5 minutes after that until you have 1/4 cup (60ml) of cider reduction (approximately 20 minutes).
- Remove from heat and allow to cool for at least 10 minutes before using in the batter. Pour it into a heat-safe glass liquid measuring cup or bowl and refrigerate it to speed up the cooling process.
After that, the remaining steps are super simple. Whisk together dry ingredients in one bowl, and wet ingredients in another, then combine them. You don’t even need a mixer!
Spoon the batter into the muffin pans, filling each liner all the way up to the top.
My No. 1 Trick for Tall Muffins
Bake the muffins for 5 minutes at 425°F (218°C), then reduce the temperature down to 350°F (177°C) for the remaining bake time. This initial high oven temperature lifts the muffin top up quickly and creates a tall dome, which is why filling the muffin liners to the top is imperative.
Most muffins bake between 350°F–375°F for the entire time. Setting the oven to 425°F initially and then lowering the temperature after 5 minutes guarantees muffins with tall domes on top. I do this in all my muffin recipes, both on my website and in my cookbook.
The crown on top of these apple cider spice muffins is a brush of melted butter, then a roll in cinnamon-sugar, like the coating on these homemade cruffins and these Nutella-stuffed muffins.
Leftover Apple Cider?
If you’re not drinking it, I have some ways to use it up!
- Apple Cider Spice Bread in Sally’s Baking 101
- Skillet Apple Cider Chicken
- Baked Apple Cider French Toast
- Honeycrisp Apple Sangria
- Baked Apple Cider Donuts
- Apple Cider Sangria
Or freeze apple cider in an ice cube tray, so you can make any of these delicious recipes even when it isn’t in season!
Be sure to check out the apple cider spice bread in Sally’s Baking 101—page 213—which features an apple cider glaze on top!
Apple Cider Muffins
- Prep Time: 40 minutes
- Cook Time: 30 minutes (includes cider)
- Total Time: 1 hour, 10 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These apple cider spice muffins have deep apple flavor and a moist texture thanks to a triple-dose of pure apple: apple cider, applesauce, and shredded apple. Like fall-favorite apple cider donuts, in muffin form! Be sure to use fresh apple cider, not hard cider and not apple cider vinegar.
Ingredients
Muffins
- 3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g/120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsweetened applesauce
- 1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
- 3/4 cup (90g) chopped walnuts (optional)
Topping
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
- 2 Tablespoons (28g) unsalted butter, melted
Instructions
- Reduce the apple cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until it has reduced to 1/4 cup (60g/ml), about 20 minutes. It won’t necessarily be any thicker, but it should be a bit darker. Pour the reduced apple cider into a heat-safe bowl or glass liquid measuring cup, and set aside (or refrigerate to speed things up) to cool to room temperature before using in step 4.
- Meanwhile, preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- Make the muffins: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and reduced apple cider until combined. Pour the oil mixture into the flour mixture and whisk until combined. Fold in the shredded apple and chopped walnuts (if using).
- Divide the batter evenly among the muffin liners, filling all the way up to the top.
- Bake for 5 minutes at 425°F. Reduce the oven temperature to 350°F (177°C). Continue to bake until a toothpick inserted in the center comes out clean, about 15–16 minutes more. Cool the muffins in the pan set on a cooling rack for 10 minutes, then transfer the muffins from the pan to the rack.
- Make the topping: Whisk the sugar and cinnamon together in a medium bowl. Lightly brush the top of a warm muffin with melted butter then dip the top into the cinnamon-sugar. Peel off the liner and roll the entire muffin in the cinnamon-sugar to fully coat. (Or coat just the tops.)
- Cover lightly and store at room temperature for up to 3 days or in the refrigerator for up to 1 week. The sugared coating draws out moisture, so the muffins become a bit sticky by day 2.
Notes
- Make Ahead & Freezing Instructions: You can reduce the apple cider in step 1 up to 3 days in advance. Cool, cover, and refrigerate until you’re ready to make the muffins. For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm in the microwave if desired.
- Special Tools (affiliate links): Small Saucepan | 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Box Grater | Pastry Brush
- Apple Cider: Use fresh apple cider, the kind sold at farm markets or in a refrigerated case in the grocery store’s produce section. Not hard (alcoholic) cider and not apple cider vinegar.
- Applesauce: If you do not have applesauce, you can replace with mashed banana, sour cream, or plain yogurt. I haven’t tested the muffins using apple butter instead of applesauce.
- Mini Muffins: For around 30 mini muffins, line mini muffin pans with liners or spray with nonstick spray. Prepare batter as directed and fill liners to the top. Bake at 350°F (177°C) the entire time (skip the initial high temperature) for 11–13 minutes or until a toothpick inserted in the center comes out clean.
- Loaf: If you have a copy, see Apple Cider Spice Bread in Sally’s Baking 101 for the loaf version.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Reader Comments and Reviews
These did not make it to the cocktail party! Kids ate them all in the kitchen
Just received the new book today. It’s beautiful! Great photos, very sturdy binding. Well worth the wait.
Please start listing the nutritional values on these recipes. They look and sound delicious. Thank you
Hi Mollie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can you use bottled boiled cider in place of cooking down the apple cider?
Hi Leslie, we’re sure you could use the boiled cider. Is it syrupy? We’ve actually never tried it before. Let us know if you do!
Delicious! I used pecans instead of walnuts because that is what I had on hand. Came together quickly and my father demanded extras!
It’s moist and has good apple flavor. If I made them again, I would put the sugar cinnamon on the top only. Husband said it was a little sweet.
Excellent!! We all really enjoyed these muffins. I gave a few to our next door neighbours to power them through the first week of school.
The muffins are moist, flavorful, and pretty. The apple cider reduction is easy and it just sits there simmering while you get everything else ready. My grandchildren loved the muffins and I took them to a ladies church meeting at 9:30 a.m. where everyone there loved them also. I made the mini muffins and it worked perfectly with Sally’s directions. It made about 45 of them. This is a recipe to repeat. Thank you, Sally!
gluten free adaption?
We haven’t tested a gluten free version, but let us know if you do!
So moist and tasty! Makes me look forward to Fall!
On my first bite I was a little skeptical that these were just like any other muffin, but after a couple of bites, I realized just how delicious these were as the flavor developed. They taste similar to apple cider donuts but in muffin form. I highly recommend getting some boiled cider to have on hand for fall baking so you don’t have to wait for the cider to reduce.
I keep thinking that the existing apple recipes are so good that there’s no way to top them, but I think this one did it. It takes patience to reduce the cider, let it cool, and to shred the apples, but it is *so* worth it! And the butter, with cinnamon + sugar just puts these over-the-top. New favorite!
As always, Sally’s instructions are crystal-clear and easy-to-follow.
Oh, and I used a mix of macintosh, gingergold, and zestar apples that my family and I picked yesterday!
Thanks for another amazing recipe, Sally!
Absolutely delicious!! So easy to make and they froze really well!
Smells like Fall! Everyone loved them, saving to my favorites!
I used pecans and golden raisins.. this came out beautiful and fluffy. Next time I make this, I want to do a small layer cake.
Hi there! These sound so amazing. Would I be able to use whole wheat flour instead of AP flour?
Hi Cy, you absolutely could but they will taste a bit heavier. If you’d like, I’d say 1 cup each (125g) of all-purpose and whole wheat would be a better choice!
Sally, these are great! For freezing should we freeze plain and sugar later, or go ahead and sugar them then flash freeze? Thanks.
Hi Ellen, you can do either, but we’d recommend thawing, warming up, and then doing the topping for best results. So glad you enjoyed them!
Perfect muffin to make this morning! They are a delicious sweet treat and are going quickly at our house. Next time I will make a double batch.
This looks great! What kind of apples do you suggest as best for this? Thanks!
Hi Kevin, I like Honeycrisp apples for this, but have also tested them with Granny Smith. A sweet or tart variety would be excellent!
These were so good and moist! Not overly sweet. Perfection!
The muffins look amazing!!! Going to try to make them
I’d like to make these as mini muffins/doughnut holes. How long would they need to bake for and do you use the same process of baking at high heat before reducing? Thanks!
No need for the initial high heat if making mini size! See recipe Note.
Would this recipe work for mini muffins? They sound wonderful for a fall church coffee hour! Thanks.
Yes, absolutely! See recipe Note.
These sound wonderful for a fall coffee hour at church! Would it work to make them as the smaller “gem” size muffins? Thanks.
Yes, absolutely! See recipe Note.
Apple cider in the recipe is not available where I live. Can you substitute King Arthur’s Boiled Cider or the Alpine cider packets? If not, is there anything else you recommend?
Hi Robin, I’m sure you could use the boiled cider. Is it syrupy? I’ve actually never tried it before. You can try reducing apple juice, but the flavor won’t be as strong.
Hi Sally! Thank you so much for your lovely recipes! It’s nice to be able to bake things that I call “from home” because I live in Italy. I have a question: I can’t buy the apple cider in my area. Can you help me find a substitute? Thank you again.
Hi Jeannette, not problem. Can you find apple juice? You can try reducing apple juice, but the flavor won’t be as strong or you can try making homemade apple cider.
Sounds yummy. Could this be baked in a loaf pan?
Can I use coconut oil? I am trying to stay away from vegetable oil, and I don’t have any avocado oil.
Your recipes are always my ‘go to’. I mill my flour from whole grains, and your recipes convert perfectly. I love the ingredients in grams!
Absolutely! Melted coconut oil, and be sure the other ingredients are room temperature as well, so the coconut oil does not solidify!
I do not believe we have apple cider in the UK like this. Are you able to share specific brand you use so I can find alternatives? Thanks!
Hi Tonino, the equivlent would be cloudy apple juice in the UK. Reduce it down as instructed. Or you can try this homemade apple cider (and reduce it down).
New member to your website. I love it!
Would boiled cider work in this recipe?
Hi Leslie, I’m sure you could use the boiled cider. Is it syrupy? I’ve actually never tried it before. You can try reducing apple juice, but the flavor won’t be as strong.
Thanks for the tip for the rise on the muffin tops. I was always wondering how to do that.