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
This recipe was easy to make and turned out so delicious. Not too sweet and the muffins are very moist. I did squeeze the excess juice from the shredded apples before adding to the batter. The walnuts make a nice addition.
Apple cider doesn’t exist in Asia (I’m transplanted North American). Would a cloudy apple juice work?
Hi MelP, that should work. Reduce it down as instructed. Or you can try this homemade apple cider (and reduce it down).
My family loved these. The walnuts add the perfect crunch. I’m already planning to make these in a mini-muffin form for a tailgate next week. Loved the tip about cooking on a higher temp and turning them down to get that lovely bakery style muffin.
Another great recipe. You can’t go wrong with pretty much anything of Sally’s.
These are delicious! Will be making these all fall!
This are delicious!
Awesome muffins! So most and the perfect amount of apples. I chopped, rather than grated my apples and loved the chunks! Great recipe
A sweet welcome into the beautiful season of fall! Very easy to execute & surprisingly light!
Any insight regarding commonplace (sweetened) vs unsweetened applesauce?
Hi Kelsey, We typically use unsweetened but you can use sweetened applesauce with no other changes. Enjoy!
I can’t believe Apple and cinnamon season is here already! These were fun to make and smelled so good. I want to try the glaze from your book next time!
Absolutely the best! I thought her apple cider donuts were incredible but these go beyond! And instructions so easy to follow!
Thank you for another amazing recipe! Such a wonderful fall recipe with quick and easy-to-follow instructions! I will be making this often!
I was excited for the spices. The flavor really came through. I think my batter was a little too thin and I filled them just a bit too much. They didn’t dome high and were a little flat but they tasted great.
Yum! Love the cinnamon/sugar coating!
Absolutely perfect for a crisp fall morning! The flavor is warm and envelopes the essence of fall. Highly recommend!
These Apple Cider muffins hit the spot! They taste like a fresh hot cup of apple cider in muffin form! The blend of spices give it the perfect fall flavor!
Really good! I added raisins to half of mine, along with the walnuts; the raisins weren’t necessary, but I’m a big raisin fan 🙂
These apple cider muffins are fall perfection! They came together quickly for an afternoon treat. I will definitely be making them again soon!
These are really good! I am not really a muffin person so I think next time I would make as a loaf instead.
Made these as mini muffins for my kids and they’ve been devouring them. I decided not to do the cinnamon sugar topping and they’re just as good without it.
These are delicious! I added 1/2 cup of Apple Cinnamon Jammy Bits from King Arthur for another layer of apple, beyond yummy!
Delicious! It took a bit of extra work since I couldn’t source the cider or applesauce where I live, but the muffins themselves are so straightforward and they taste like they’re from a bakery. After making the cider and applesauce, I ran out of apples for grating and used about half the amount. It was absolutely fine. If I make them again I’ll fill a little less that all the way to the top, because some of the muffins rose so much they flopped over to the side – still delicious but not as pretty.
Bonnie, I also can’t buy apple cider or applesauce. How did you make a good homemade apple sauce?
I set up an account in August and receive daily recipes from you but when I log in to try to save a recipe I get a message saying my e-mail address is not recognized even though that is the same address I receive stuff from daily. I have tried to send a note concerning this to their address but get an automatic response saying they are busy with sales of new cookbook and leave a comment with a recipe. This seems very inappropriate but I hope someone takes note from here and corrects the problem.
Hi Jeanne, the “save recipe” feature uses a different program than our e-mail list. It’s a simple fix! You just need to create an account on the website with your e-mail address and you’ll be able to save recipes, no problem!
I love this recipe! It came out so delicious.❤️
I made these Apple Spice Muffins to take to our neighborhood cookout on Labor Day and they went so fast! They were so moist and tender and the spices were intoxicating, especially when my house smelled so good from them baking but I wanted to say this particular recipe is better than any muffin recipe I’ve ever tried and it’s going to made all year long and not just for Fall! The shredded apples were a first for me and made the difference. I’ll be baking several of the quick bread version next to freeze!
We love baking with apples and cinnamon and this recipe combines them both perfectly! Absolutely love the cinnamon sugar addition to the top.
Love the fall flavors!
Delicious!! Fall in a muffin
This is really an amazing muffin! It is soft and tender with warm spices and Apple deliciousness. This is my new fall go to muffin! ❤️
Oh man these are so good, I had to stop myself from eating the entire batch! Perfect balance of spices and definitely sweet. Great recipe to welcome Fall!
Hi Sally. This is my first time on your site and I LOVE IT and the recipes. I can not wait to try them, especially the Apple cider Spiced Muffins.
Thank you so much for visiting, Sharon! We hope you find some recipes you love.