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
Thanks for another year of wonderful recipes! You are my go-to for best recipes and the ultimate in holiday baking.
Is there anything I can use to substitute the apple sauce?
Hi Seyda, plain yogurt or sour cream should work!
Thank you! I’ll try that.
Cant get unsweetened apple sauce could i use sweetened for myapple cider spiced muffins
Hi Joyce, you can use sweetened applesauce, but we wouldn’t recommend reducing the sugar because it will impact the texture and structure of the muffins, too. They shouldn’t be too sweet!
Delicious recipe and wonderful way to use all the local apples coming in right now. However, caveat: the mini muffin baking directions might do well with more testing. They did not bake well at 350. It took twice as long as predicted, and they didn’t brown at all or rise very well. The next batch I baked at 425 during the entire baking time and that went much better. The only confounding factor in my set up is that my mini-muffin trays sat on a cookie sheet because otherwise they lodge between the spokes of my oven racks.
I used to say I was a “cook” not a “baker”. Not anymore! You have shown me the joy of baking. These muffins are spot on PERFECT! So delicious and perfect for fall. I so look forward to trying a new recipe from Sally’s Baking.
Thank you!
These are literally sooooo good!!!
So soft and fluffy, ahhhh perfect fall treat
Going to try the apple cider spiced muffins but could only get apple cider with 4.5 percent vol per 500ml
Hi Joyce, be sure to use the nonalcoholic fresh apple beverage, not alcoholic cider. If you are outside the U.S. and can’t find it, use unfiltered (cloudy) apple juice instead, or you could make homemade apple cider.
Could I use Gluten Free flour for these?
Hi Gillian, we haven’t tested this recipe with gluten-free flour, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I just made these for a gathering of friends. I made them without trying them out on family first, but I said, Sally has never failed me yet.
The muffins were a hit and definitely a success!!!
These sound delicious. Can’t wait to try them. Do you have any recommendations for keeping the sugar topping from melting once stored in a tight lid container? Thank you
Hi Bernice, the sugared coating draws out moisture, so the muffins naturally become a bit sticky by day 2. If you keep the container cracked slightly, that will help promote air flow and prevent the tops from becoming quite as sticky. Hope you enjoy the muffins!
Hi! I love making your muffin recipes and I’d love to make this apple cider recipe as well.
However, I find that a whole cup of sugar is really unhealthy and was hoping you could post a “Healthy” version of this recipe.
Hi Susan, these muffins are certainly a treat! You could try reducing the sugar, but keep in mind that it will impact the overall taste, texture, and structure of the muffins. For a healthier apple muffin, you could try these healthy apple muffins instead.
Delicious! Can I replace the all-purpose flour with whole wheat flour?
Hi Donna, while you could use whole wheat flour, the muffins will taste a bit heavier. We’d recommend swapping half of the all-purpose flour with whole wheat flour, and then you can adjust further from there depending on the results.
These sound really, really good and they’ll be made this weekend – promise! I love all things apple (need to find my Chopped Apple Cake recipe that has the brown sugar glaze on top) especially when the weather starts cooling down (please tell me it will start cooling down – we’ve still got high 90’s with the heat index at 110)! I will never use coconut oil due to the horrible animal abuse involved but will always use vegetable oil – thanks for putting both in the recipe.
You can replace coconut oil or vegetable with avocado oil. It is a neutral oil.
Could these be baked in a donut pan?
Hi Erin, Yes! Use these apple cider donuts as a guide for baking time.
Would love to bake this in a bundt pan for a fall dinner party. What do you suggest for baking temperature and time?
Hi Danielle, we haven’t tested this batter in a Bundt pan, but you can use our apple Bundt cake recipe as a guide. Please do let us know how it turns out for you!
Soooooooo delicious!
Could I use diced apples in place of shredded? I’m quite a klutz and don’t trust myself shredding small pieces of apple
Hi Mary Ellen, the shredded apple is key for both taste and texture here. You’d lose a lot of flavor and moisture without it, and chopped apples would act more like an add-in rather than a wet ingredient like shredded apples. For absolute best results, we recommend sticking with shredded apple.
Hi Sally! Can we use apple cider concentrate? And if so would it be a different measurement?
Hi Windy, You can use the apple cider concentrate as-is in these muffins. No need to boil down, so you can use 1/4 cup (60g/ml). Enjoy!
Can I replace the apple cider with apple juice?
Hi Grace, You can try reducing apple juice, but the flavor won’t be as strong or you can try making homemade apple cider. Or is cloudy apple juice available to you? That will work, too.
I’ve made these a couple of times. Always a hit. Can I double the recipe? Or, do I have to make each batch separate?
Thanks in advance
Carol
Hi Carol, we’re so glad these are a favorite! For best results, we recommend making separate batches rather than doubling.
If you only brush the top with melted butter, how does the cinnamon/sugar stick to the sides of the muffin?
Hi Barb, the sides are usually quite moist after peeling off the liner and the coating sticks.
Excited to make these! Two questions!
1) Can I use a food processor with a shredding blade to shred the peeled apples?
2) Can I shred the apples a day or so ahead of time and store in the fridge until I’m ready? I know they’ll brown, but does that matter when you’re baking them?
Thank you!
Hi Becca! Yes, you can shred the apples any way you would like. We prefer to shred them fresh, since they’ll release some moisture and brown if they sit.
These are the best muffins I’ve ever tasted. Beyond. I even used gluten-free flour and they were still suuuuper moist and spiced for pure delight. I’m back to make a second batch. 🙂
Me again. As I remade these I remember that in addition to the gluten free flour sub, I used a local olive oil as my oil and subbed brown coconut sugar for brown sugar and used a vegan butter. You would never know it and the olive oil adds great depth. I love this recipe.
Just wondering if there’s any substitute for the apples? We love apple cider but my partner despises apples won’t touch them. I really want to make these but I saw a comment where you said they add moisture to the batter. Could I maybe add a little buttermilk or sour cream or more applesauce? Thank you
Hi Jackie! Shredded apples are key here as you mention for moisture and flavor. You can’t really detect them in the baked apples—not like you would apple chunks. We haven’t tested it, but you could try swapping some shredded zucchini in place of the shredded apple. You may want to gently blot out some of the moisture before adding to the batter. Let us know what you try!
I would love to make these into mini loaves for Christmas gifts.
Would baking time and temp change for those?
Hi Layla! The baking time will be a little longer, but we’re unsure of the exact time needed. Bake at 350 degrees F the whole time and use a toothpick to test for doneness. Happy baking!
Sally love these Apple Cider muffins! They are a hit. I definitely will be making them again and again
Hi! When changing the baking time from 425 to 350 should I take the muffins out while I wait for the oven to completely change to 350 or leave them in as the oven transitions? I’m just worried the muffins would overbake if I left them in!
Hi Sharaya, nope! You will want to keep the muffins in the oven. The high initial burst of heat and then the decreasing heat will help the muffins get that nice tall domed top without over baking. Enjoy!