Apple Cider Muffins with Streusel
The perfect muffin for fall has to be these apple cider muffins. They are tender, sweet and full of autumnal flavor! The cinnamon streusel on top makes this a treat for the tastebuds. Try this recipe on a crisp fall morning or after a visit to the apple orchard!
My favorite time of year to bake has to be the fall. All the warm and cozy spices are prominent in the seasonal recipes! These muffins are no exception. It’s like an apple cider donut, but in the form of a muffin! They have a notable cider flavor that is complemented by a delicious streusel topping.
Why You’ll Love This Recipe
- Quick and easy to make. The recipe requires no electric mixer and the muffins are ready to eat in less than an hour!
- Fall flavors at their finest. Cinnamon streusel plus a strong apple cider flavor is abundant in this recipe!
- On-the-go snack. Just grab a muffin and head out the door! I guarantee you’ll be satisfied with this snack.
- Perfect for sharing. Whether it’s a back-to-school bake sale or a crisp fall afternoon with friends, you’ll want to share these muffins!
- Apple cider: Use a fresh, crisp cider that is preferably unfiltered.
- Spices: Check that your spices are fresh so you get the most flavor out of them!
- Butter: Use unsalted butter in the streusel and the batter. Melt it beforehand and let is cool slightly.
- Brown sugar: Light brown sugar complements the spices and forms a nice crumble on top.
- Sour cream: For a moist and tender texture, use full-fat sour cream (Greek yogurt is a good substitution). Make sure it’s at room temperature.
- Baking soda and powder: These leavening agents help the muffins rise in the oven. Check that they are not expired before using.
Refer to the recipe card for ingredient details and measurements.
Add some mix-ins. Want some more apple flavor? Peel and dice up an apple, then stir it into the batter like I do for my apple crumble muffins. You can also stir in 1/2 cup chopped nuts, such as walnuts or pecans.
Use applesauce. If you have unsweetened applesauce on hand, you can use it as a substitution for the sour cream in this recipe.
Add a glaze. Whisk together 1/2 cup confectioners’ sugar, 1/2 teaspoon cinnamon and 1-2 Tablespoons milk (or more cider). I use this for my apple cider bread and it’s always a hit!
Make mini muffins. Use a mini muffin tin to make bite-sized treats. Bake at 400 F for 8 to 10 minutes.
How to Make Apple Cider Muffins
- Reduce the apple cider in a saucepan over medium-low heat. Once the cup simmers down to about 1/3 cup, set aside to cool.
- Make the streusel. Whisk together the flour, brown sugar, sugar and cinnamon. Add the melted butter and mix until crumbles form. Place in the refrigerator while making the muffin batter.
- In a large bowl, whisk together the flour, spices, baking powder, baking soda and salt. Set aside.
- In a separate bowl, vigorously whisk the brown sugar, sugar and melted butter until light in color. Mix in the eggs, then the sour cream and apple cider concentrate until well combined.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Divide batter among a 12-cup muffin tin. Sprinkle streusel evenly over the top. Bake at 400 to 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
Reduce the apple cider. When simmering the cider on the stove, the water evaporates and what is left is a reduced liquid with concentrated flavors. In other words, you get more flavor without adding too much liquid to the batter. I started using this trick with my cider donuts and I love it!
Weigh your ingredients with a kitchen scale for accurate measuring. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down). Also, use room temperature ingredients. They are easier to mix, thus creating a uniform batter and resulting in a better textured muffin.
Bake at a high heat. I prefer 400 F. This helps the muffins rise quickly and become nice and fluffy! After they are baked, turn the muffins on their sides in the pan to prevent the bottoms from getting soggy. Transfer to a wire rack to finish cooling.
Make Ahead and Storage Tips
Storage: After the muffins have cooled, place them in an airtight container and store at room temperature for up to 5 days.
Freezing: Let the muffins cool completely, then wrap them in plastic wrap to stay fresh and prevent freezer burn. Store in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
Make ahead: Streusel topping may be stored in an airtight container in the refrigerator for up to 3 days. Apple cider concentrate will keep in the refrigerator for one week. However, the batter may not be made ahead of time. Once the baking powder and soda come in contact with the wet ingredients, they start to lose their effectiveness.
It depends on how much flavor you want. The cider flavor is much more prominent when the cider is reduced whereas adding it in as-is will result in a milder flavor.
Either the leavening agents were expired or the oven door was opened during the baking process. Another reason could be that the cups were over-filled with batter.
Either they were baked too long or the oven was too hot. It’s also possible that the dry ingredients were not measured properly. Use a kitchen scale for accuracy.
Looking for more fall recipes? Try these next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Apple Cider Muffins with Streusel
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons (25 g) granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons (56 g) unsalted butter, melted and slightly cooled
- 1 cup (240 ml) apple cider, to be simmered down to 1/3 cup
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves, or allspice
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ¼ cup (56 g) full-fat sour cream or Greek yogurt, room temperature
- Make the apple cider concentrate. In a medium saucepan over medium heat, bring 1 cup apple cider to a simmer. Cook until reduced to approximately 1/3 cup, about 10 to 15 minutes. Transfer to a bowl and cool completely.
- Preheat oven to 400° F. Prepare a muffin tin with paper liners and set aside.
- Make the streusel by whisking together the flour, brown sugar, sugar, cinnamon, and melted butter. Store in the fridge while making the muffin batter.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
- In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in apple cider concentrate and sour cream.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Divide batter among prepared muffin cups. Generously sprinkle streusel over muffins (use all the streusel).
- Bake at 400° F for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.