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
Yummy- I made these for visiting family and everyone loved them! Now that I’ve baked them once, next time will go faster.
These are so delicious. I made them for a work event and everyone raved about how great they tasted. My husband and son were eating them before I put the sugar on top because they smelled so great. Bonus- the house smelled like Fall!
Easy recipe, amazing taste! Reminded my family of the Renaissance festivals we went to years ago.
Light and fluffy, beautifully spiced, easy-to-follow directions!
These taste like autumn. Fantastic recipe, as always.
I found paper liners worked better than silicone when it comes to removing them while still warm.
These muffins were delicious! My taste testers would like theses everyday,
These were delicious! I dipped the tops in butter and then the sugar mixture. I will admit that I didn’t read the directions before starting and mixed the cider, applesauce, and oil before realizing I was supposed to reduce the cider. I ended up cooking the mixture on the stove a little bit and it all turned ok! This will definitely be a repeat fall recipe.
These muffins are very tasty and I liked the added sugar on the outside. They are stunning!
Delicious! I never knew the trick about the extra hot oven!
These were so incredibly moist and scream fall! I kept the sugar off for my 2 year old niece and added the sugar cinnamon top to mine and it was delicious! Thanks for the amazing recipe!
These are amazing!! So moist and flavorful. I substituted greek yogurt for the applesauce and it turned out great. I made it for my friends and coworkers. Love all your recipes.
What a fun, simple recipe to follow! They’re the perfect amount of apple flavor and looks so picturesque for fall entertaining.
Loved these muffins! They were so easy to make and tasted so good! And I had rave reviews from others! I only put the cinnamon sugar on the top since I thought putting it all over the muffin would make them too sweet and messy to eat. Love this site–it’s where I get most of my baking recipes!
These were pretty good, though I personally prefer the apple cinnamon crumb muffins on this site. My husband took most of them to work and his co-workers enjoyed them for breakfast.
I would like to make them for his co-workers again but in a jumbo muffin tin… I assume the timing would be closer to 25 minutes once the oven gets set to 350, correct?
Hi Shannon, you can use the baking instructions from these jumbo muffins are a guide.
I made these for my grandfather’s 76th birthday and they were a big hit! I made both recipes from this month’s baking challenge. It was the perfect way to welcome fall. Thank you!
These muffins are amazing!!!!! I only had the cinnamon sugar topping on the top, my friends loved them but I said I would do the entire muffin next time. They are soft and cinnamony and just scream “yay, fall is here!”. I keep Boiled Cider in my frig so that was an easy time-saver. All of them were gone within hours!!!
I want to make these this weekend and I have a question regarding the applesauce. I can’t buy apple cider so I made the Homemade Apple Cider first and thank goodness because that’s a long process I made even longer by turning the apple leftovers into spiced sweet applesauce. I can’t buy applesauce either so I was wondering if I can use this instead.
My question is since the spiced applesauce already has spices plus I sweetened it with brown sugar, if I use it in place of unsweetened applesauce how would I reduce the other spices and sweetener in the recipe?
(If you have no idea and think it’s not a good idea, I’ll just use plain Greek yogurt.)
Thank you!
Hi Elizabeth! You can use your homemade applesauce without any other changes to the recipe. Hope you love these muffins!
I took these to my Friday Coffee group and they were a HIT! I will definitely make them again and again. LOVE LOVE LOVE!!!
Maybe say if you use cupcake liners, to spray them with oil also. Because a lot of the sides of the bottom of muffins came off in the liners. Otherwise good and easy recipe.
Delicious !!
9 muffins? In what universe? I had 12 absolutely heaping muffins using that 2 3/4 cups of flour.
And mix the milk and egg into a clumpy, mostly solid mixture? Bro are you out of your mind? I also halved the sugar and still found it on the cloying side. It’s a fair start, but it’s, well, half-baked. Sorry bout the pun.
This recipe calls for 1 and 3/4 cups (219g) of flour and yields 1 dozen muffins.
Apple-y delicious
I made these as mini-muffins and I got 36! They were so moist and delicious. Everyone loved them. Will make again this fall for sure!
Flavorful, fall spices soft bite to the muffins. My family devoured them! The recipe took longer than standard quick breads between the reducing of the cider and shredding of the apples, but worth it for a seasonal treat. Perfect for the Jewish holidays.
Wonderful recipe!
Wow! These are wonderful! I made a double batch for a large gathering and it made 48 mini muffins and 6 regular sized muffins. Everyone loved them. Such a wonderful apple flavor, and the cinnamon sugar on the top makes food a lovely crunch. I will definitely make these again!
I love anything baked with apples, and this was no different. The trifecta of applesauce, cider, and grated apple really brings out the flavor. My apples was pretty juicy so it took an extra couple of minutes to bake, but worth the wait! I also used pecans instead of walnuts, because I’m from Texas and that’s what we do
Absolutely incredible flavor!! Best muffins I’ve ever had in my life, and I’ve made and bought a LOT of muffins! Beat any bakery muffin hands down! Soft, moist, perfect tops and that knockout apple flavor is just divine! Sally really is a master baker and recipe creator!
The apple cider muffins were very big hit in my house. My kids love apple cider donuts and said the muffins tasted just like their favorite donuts. The recipe was easy to make and follow. Thanks to Sally I have another great recipe to bake.
Lovely combination of spices for autumn. My family enjoyed them a lot!
Lots of apple flavour- very moist