1. Can I use apple juice instead of apple cider?

Not recommended. Apple juice is filtered and much milder in flavor. For authentic Apple Cider Spice Muffins , fresh apple cider is essential because it has a stronger, richer apple taste — especially after reducing.

2. What’s the best type of apple to shred into the muffins?

Go for crisp, flavorful apples like Honeycrisp , Fuji , or Granny Smith . They hold their texture well and balance the sweetness of the muffins.

3. Do I have to reduce the apple cider?

Yes — it’s key to the flavor of these Apple Cider Spice Muffins . Reducing concentrates the apple flavor and prevents the batter from being too wet.

4. Can I make these muffins gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking flour. Just be sure it contains xanthan gum or add ½ tsp yourself for structure.

5. How should I store Apple Cider Spice Muffins?

Store them lightly covered at room temperature for up to 3 days , or in the fridge for up to a week . Just note the cinnamon-sugar coating may get sticky after day two — still delicious though!

6. Can I freeze these muffins?

Yes! Freeze fully cooled Apple Cider Spice Muffins in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months . Thaw overnight in the fridge and reheat briefly before serving.

7. Can I skip the cinnamon-sugar topping?

You can, but the topping gives Apple Cider Spice Muffins that donut-like feel. If skipping, try a light dusting of powdered sugar or an apple cider glaze instead.

8. How do I prevent soggy muffin bottoms?

Don’t overmix the batter and avoid letting the muffins sit too long in the pan after baking. Move them to a wire rack after 10 minutes to let steam escape.

9. Can I make the batter ahead of time?

It’s better to bake the muffins right away, but you can reduce the cider and shred the apples in advance . Store them separately in the fridge for up to 2 days before baking.

10. What’s the best way to reheat Apple Cider Spice Muffins?

Warm them in the microwave for 10–15 seconds , or in a 300°F oven for 5–7 minutes to restore that just-baked texture.

Apple Cider Spice Muffins: 7 Secrets for Moist, Spiced Perfection

Description

These Apple Cider Spice Muffins are the ultimate fall treat — moist, fluffy, and packed with triple apple flavor from fresh cider, applesauce, and shredded apple. Rolled in a cinnamon-sugar coating for that apple cider donut vibe, this easy recipe is perfect for breakfast, snacks, or holiday brunch spreads.

Ingredients

Scale

Muffins:

¾ cup (180ml) fresh apple cider (reduced to ¼ cup)
1¾ cups (219g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
2 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground nutmeg
½ cup (113g) vegetable oil or melted coconut oil
½ cup (100g) light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs, at room temperature
¼ cup (60g) unsweetened applesauce
1½ cups (210g) peeled and shredded apple (1.5–2 apples)
¾ cup (90g) chopped walnuts (optional)

Topping:

2 Tbsp (28g) melted unsalted butter
½ cup (100g) granulated sugar
1½ tsp ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Reduce apple cider: Simmer ¾ cup fresh apple cider in a saucepan until reduced to ¼ cup. Let cool.
Preheat oven to 425°F (218°C). Line or grease a 12-count muffin tin.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
Mix wet ingredients: In another bowl, whisk oil, both sugars, eggs, applesauce, and reduced cider.
Combine mixtures and fold in shredded apple and walnuts (if using).
Divide batter evenly between muffin cups, filling to the top.
Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 15–16 minutes.
Cool for 10 minutes, then transfer muffins to a wire rack.
Make topping: Brush muffins with melted butter and roll in cinnamon-sugar.

Notes

Use fresh apple cider, not vinegar or alcoholic cider.
Muffins can be frozen for up to 3 months.
No applesauce? Sub with mashed banana, yogurt, or sour cream.
To make mini muffins, bake at 350°F for 11–13 minutes (skip high-temp start).

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 295
Sugar: 21g
Sodium: 210mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg