4Tablespoons(56 g) unsalted butter, melted and slightly cooled
Muffins
1cup(240 ml) apple cider, to be simmered down to 1/3 cup
2cups(250 g) all purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1 ½teaspoonscinnamon
¼teaspoonground cloves, or allspice
½cup(100 g) packed light brown sugar
½cup(100 g) granulated sugar
¼cup(56 g) unsalted butter, melted and slightly cooled
2large eggs, room temperature
¼cup(56 g) full-fat sour cream or Greek yogurt, room temperature
Instructions
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.
Notes
Apple cider: It's important to reduce the apple cider by simmering it on the stove. This concentrates the flavor, making it more apparent in the muffins. If you choose to skip this step, the flavor won't be as strong.Mix-ins: Add 1/2 cup chopped apples, nuts or chocolate chips to the batter after combining the wet and dry ingredients.Store muffins after they have cooled completely. Keep in an airtight container at room temperature for up to 5 days.Freeze muffins in an airtight container for up to 3 months. Wrap in plastic wrap to keep them fresh. Defrost in the refrigerator before bringing to room temperature.