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
So good! So moist! And so easy to make! As much as I love baking, I adore a recipe where I can leave my heavy mixer in the cabinet and just use a whisk:) These were a hit with the whole family, and we will definitely be making again.
Note- I initially just dipped the tops in the cinnamon sugar, but they’re way better when you roll the entire muffin.
Loved baking these delicious muffins! Love the spice and soooo moist!
So fun!!! Mine came out a little flat but I think I overfilled.
I made the bread rather than the muffins for the September baking challenge, since I have Sally’s new cookbook and it has the bread recipe. It was very simple and came out perfect. It is delicious! The hardest part was finding apple cider. I had to go to 3 stores to find any. I’m sure it will be easier to find in a month. I thought the apple cider glaze would be unnecessary, since the bread seemed like it would be sweet enough, so I used the cinnamon sugar topping that the muffins use. It is perfect! With all of the leftover apple cider, I am working on reducing it 2 cups at a time, and freezing it in 1/4 cup chunks, to be used for the next several months.
Tender with a satisfying sugar crunch.
Tender with a sugary crunch. These are a creat celebration of fall flavors.
Do you prefer a particular apple when you make these?
Hi Lisa, We like Honeycrisp apples for this, but have also tested them with Granny Smith. A sweet or tart variety would be excellent!
I just made these, and they are soo yummy!! In my opinion they taste just like the apple cider donuts! Thank you! I will be making these alot.
Forgot to rate it.
These are so tender, sweet with that hint of spice!
My first time making an apple muffin, definitely will add it to my recipe box.
Could I use Boiled Apple Cider from King Arthur Baking?
Hi Diane, 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!
I did and it was magnificent!
Great recipe. Easy to follow. Delicious results
Loved, loved, loooooved these muffins! I love all things apple cider so making these made my week! My co-worker teacher friends also loved these as I took them to work and shared the joy! Such a fun and easy recipe!
These muffins are amazing! They’re light, fluffy, and moist, with the perfect balance of apple and warm spices. Definitely making again!!
These were easy and taste so good,
Will definitely make again
Made the apple cider spice bread version, and it did not disappoint! I was worried it would be overly spiced but it was balanced perfectly. The concentrated taste of apple cider in the frosting was so good!
These came out gorgeous and smell amazing
Kids loved them as well
Thanks for the great recipe!
These muffins are delicious and easy to make. Thanks for another great recipe!
Wow! These muffins are every bit as good as cider donuts from an orchard. Moist, well spiced and easy to make. I made them to give away but now I’m not sure I have the willpower!
These were *fabulous* — a definite repeat bake!
Here’s how I made them:
1. Reducing the cider took about 55 mins (maybe because I used a small diameter pot, so less surface area for evaporation)
1. Made with coconut oil
2. Included walnuts
3. Made as mini-muffins using a size 60 scoop (they made a whopping 44)
4. Did not spray or use liners for the USA mini-muffin pans (muffins popped out easy peasy)
5. Baked the two pans at same time; swapped upper/lower racks at 6 mins. Baked for another 6 = perfection
6. Used cinnamon sugar on just the tops
I loved making this! My muffins turned out so moist!!
WE LOVE U SALLY!!!
Hi Sally! I’m so excited to try these. Wondering if I could substitute the all purpose flour for a 1:1 gluten free flour? I’d like to give them to a friend who cannot have gluten and don’t want to mess them up.
Thank you!
Hi Becky, we haven’t tested it, so we’re unsure of the results. But let us know if you give it a try!
It worked! I used King Arthur 1:1 gluten free flour and they baked up nicely. Light texture; not too heavy. Used the coconut oil suggestion, and love the extra flavor it provided. Opted to leave the topping off but it didn’t sacrifice any flavor. Thank you so much!
Excellent!
I just ordered your cookbook from Amazon, can’t wait to get it
Great recipe for fall. My family loved these and easy enough for my three year old to help make!
Delicious and easy to make. I used cinnamon and king Arthur’s apple pie spice mix instead of the individual spices in the batter.
These muffins are DELICIOUS! They remind me of apple cider donuts made at apple orchards. So moist and packed with flavor!
Everyone in my family loved these muffins! The addition of shredded apple made them exquisitely moist. Similar to an apple cider donut, but much more flavorful due to all the warm spices.
If I don’t have apples on hand, can I leave them out or used shredded zucchini instead? Thank you.
Hi Stephanie, shredded zucchini should work in place of the shredded apple, but the muffins will lose some flavor with that swap.
Soft and moist and full of apple flavor.
I would love to make these. I can’t buy Apple Cider, Applesauce, or Ground Cloves.
– If I make the homemade apple cider, will it come out okay without the ground cloves?
– If I substitute sour cream or Greek plain yogurt for the applesauce, will the flavor/consistency be much different?
– If I leave out ground cloves in the muffins will that be okay?
Thank you!
Hi Elizabeth, you can use homemade apple cider (with or without cloves) and still reduce. If you do not have applesauce, you can replace with mashed banana, sour cream, or plain yogurt. You can leave out the cloves, but the muffins will lose a bit of flavor. Enjoy!