Apple Cider Muffins

in Breakfast, Scones & Muffins

Saturday I celebrated one more year of being on this earth by learning the difference between Double Red Delicious, Standard Red Delicious, and Starkey Delicious.

And all I can remember is that they’re all delicious. Like really delicious.

I also learned that bees LOVE apples. Who knew!

It all started when I woke up bright and early and went to Los Rios Ranchos with a group of friends to get my apple pickin’ on.  We picked apples, ate apples, contemplated paying a dollar to go through a corn maze, decided not too, then drank lots of beer and had a long lunch.

It convinced me that parts of being a grown-up are pretty dang fun.

And then when I got home with too many apples to stuff in my face, I realized I needed to put ‘em to good use.

I decided that putting them in muffins, along with some apple cider, would be a pretty good idea.

And then I found out that I was right.

These muffins are a total keeper. They’re not super sweet, have little hints of apple and cinnamon, have awesome texture and keep for more than just a day.

Aren’t baked goods that only last a day kind of a drag? I mean, I love muffins but I can’t eat twelve in one day. So it’s kinda nice they’re still amazing and moist after a few days.

That translates to me eating a few muffins with my morning coffee and eating a few with my evening tea. Total win.

Apple Cider Muffins

Recipe from The Craft of Baking

Unsalted butter, for the muffin tin (optional)

1 cup granulated sugar

1 cup packed dark brown sugar

3/4 cup grapeseed oil (or vegetable oil)

3 large eggs

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 cup apple cider

3/4 cups sour cream

1 1/2 teaspoons vanilla extract

2 crisp baking apples, such as Granny Smith or Mutsu, peeled, cored, coarsely grated, and drained, juices reserved and used as part of the cider measurement

1 tablespoon Demerara sugar

Preheat the oven to 350°F. Generously butter a standard 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the granulated sugar, brown sugar, and oil. Add the eggs and whisk to combine. In another bowl, sift together the flour, baking soda, salt, and cinnamon. In a third bowl, whisk together the apple cider, sour cream, and vanilla.

Add one third of the flout mixture and one third of the apple cider mixture to the sugar mixture, folding with a spatula just to combine. Add the rest of the flour and cider mixtures in two additions. Fold in the grated apple, and then divide the batter evenly among with prepared muffin cups, filling each cup three quarters of the way. Sprinkle the tops of the muffins with the Demerara sugar.

Bake, rotating the muffin tin halfway through, until the muffins spring back to the touch, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Then turn out the muffins from the pan and let them cool completely on the wire rack.

These muffins are best the second day and will keep in an airtight container at room temperature for up to 3 days.

{ 20 comments… read them below or add one }

laura @ alittlebarefoot October 11, 2010 at 11:59 am

we went apple picking there last year, it was so fun! these apples sound great. are you going to post the apple cider recipe too? yum.

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Adrianna October 11, 2010 at 1:14 pm

i totally cheated and some bought apple cider. did i just disappoint you?

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Katrina October 11, 2010 at 12:49 pm

These muffins look absolutely perfect! Mmm.

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Rachel October 11, 2010 at 1:03 pm

These look delicious! Bookmarking this post for later :)

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Ashley October 11, 2010 at 1:15 pm

Those sound awesome! Hope the apple picking birthday was wonderful!

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Jennifer October 11, 2010 at 2:22 pm

When you say apple cider do you mean the juice they call apple cider or the alcohol version?

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Adrianna October 11, 2010 at 2:24 pm

Good question! The juice. Mine was actually sparkling and it worked just fine.

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Joanne October 11, 2010 at 5:08 pm

this really makes me wish I had a fall birthday. So I could drag my friends apple and/or pumpkin picking and then gorge on pumpkin butter and apple pies and these delicious apple muffins. Really, so good.

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Tina October 11, 2010 at 7:59 pm

Looks delish! After consuming apple cider donuts and apple cider all weekend long, I have to say i could go for one of these just about now. Love how this recipe had grated apples in it. Ohhh and just got a fab idea what u can make with all those apples – apple butter!!! Happy birthday :)

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Adrianna October 12, 2010 at 11:54 am

oh i loooove apple butter! thanks for the b-day wishes!

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Nadette@Eat, Read, Rant! October 12, 2010 at 9:21 am

and now i wish I had an apple muffin for my now ice cold coffee.

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Nicole October 12, 2010 at 10:41 am

Your muffins look fantastic! Wait, that sounded weird :)I like the cute papers you used, too. Perfect!

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Natalie October 12, 2010 at 11:50 am

Apple picking has been something that I’ve always wanted to do but could never fully motivate myself. But after this post, consider me officially motivated– I’m totally sold!! This looks like so much fun.

And your photos with your cute little boots are so cute that I want to bite into them like a tiny little apple!!!

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Johnna Lynn October 12, 2010 at 12:02 pm

Looks soo good…but now I’m even sadder that we missed each other! Also beer…where? I had to double check we went to the same place! and corn maze huh? Happy Birthday and we’ll make it up next weekend!

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Becky October 12, 2010 at 2:19 pm

YUM! I want to find an apple-picking place nearby too. My aunt taught me how to make some stellar homemade apple sauce and self-picked apples seem to make it extra delicious! : )

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Megha February 8, 2012 at 10:21 am

Beautiful and I am also silwong moving to using wheat as it healthier, lovely outcome and will the honey on top, is so tempting.

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Maggie @ Flour Child Blog October 12, 2010 at 3:41 pm

Glorious. Thanks again for sharing the apple-picking recommendation.

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Nancy October 28, 2010 at 11:03 am

These are delicious, more of a cake-like muffin, but my standard size muffin tin and yours must be vastly different. This recipe made over two dozen standard size muffins. I rechecked the recipe, because the batter seemed kind of runny, but I didn’t make any mistakes there. They didn’t seem to raise as much as most muffins, but as I said above, they are more cake-like. Thanks for the recipe.

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tea August 5, 2011 at 9:44 pm

Hey I was just wondering if the apple cider was alcoholic/non-alcoholic as I’m in the UK and I know there are differences in terminology. If it’s non alcoholic would apple juice work instead?

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Adrianna August 5, 2011 at 10:40 pm

The apple cider I used was non-alcoholic so in theory you should be able to use apple juice. Cider has a bit more bite, but they should turn out–no problem!

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