Apple Cider Muffins. The idea came to me when I was examining the remnants of a gallon of apple cider in my fridge, not wanting to drink it at the moment, yet not wanting to dump it, so thus, wondering what exactly to do with it. Why not substitute cider for the milk in muffins? I played around with one of my favorite brown sugar whole wheat muffin recipes and the result was incredible.
These muffins are pretty much perfect for a Fall day. Or a rainy day. Or any day. And especially for someone trying to gain weight.
They’re pretty much not perfect for my thighs.
When I whipped these up for my sister in law, I realized how ridiculous I sounded when I said “well, I ran out of vegetable oil, so I guess I just have to use melted butter instead.” We both had a good laugh and then I stepped on my child’s toy. Something that is never, ever forgiving, and nearly impossible to recover gracefully from.
These muffins remind me of the Louisburg Cider Mill near Kansas City. Almost every Fall season growing up, we would take a trip to the Cider Mill to walk around, check out the cider presses, and consume the most incredible cider donuts. If we were lucky, we got them when they were fresh and warm, hot off the line.
Those donuts had the perfect blend of apple, cinnamon, and sugar. They were dense and moist and delicious. These muffins take me back to those cider donut days. Especially with the cinnamon streusel on top. Now that I live hundreds of miles away, whenever I crave those warm, sweet and spicy, donuts, I can console myself with these muffins instead of pining away for the Cider Mill.
***There is one egg in the recipe
- 2 cups whole wheat flour
- 1 cup brown sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 1 cup apple cider
- ¼ cup vegetable oil (or melted butter)
- ¼ cup applesauce
- ¼ cup apples, grated (optional)
- 1 tsp.vanilla
- 4 Tbsp. butter, softened
- 4 Tbsp. white sugar
- 4 Tbsp. brown sugar
- 6 Tbsp. flour
- ½ tsp. cinnamon
- Combine the dry ingredients: flour, brown sugar, baking soda, cinnamon, salt, ground cloves, and nutmeg, in a large bowl and mix together completely.
- In a separate bowl, whisk together wet ingredients: apple cider, oil, applesauce, apples, egg and vanilla. Mix completely.
- Pour the wet ingredients into the dry ingredients and gently fold together until completely combined.
- To prepare the streusel: combine butter, sugars, flour and cinnamon in a bowl. Using a fork, stir, press, mix, and crumble together until it forms a fully combined, thick yet crumby mixture. There shouldn't be huge chunks of butter, nor should there be a large excess of flour/sugar. It should be evenly mixed.
- Spoon muffin mix into prepared muffin tins, greased or with liners, and sprinkle streusel on top. Bake in a preheated oven at 350 degrees for about 15 minutes for standard muffins and 7-8 minutes for mini muffins.