Apple cider muffins highlight one of my favorite fall treats– cider which is best enjoyed after a hayride and apple-picking. When I came across this recipe for apple cider muffins I knew it would be perfect for the #Breadbakers theme of fall fruits and vegetables this month. These muffins are loaded with apples and flavored with apple cider to bring out the best in your fall baking. The warm smell of cinnamon fills the kitchen as these muffins bake. Mine did not rise as much as I would have expected but that could be due to my altitude here in Denver. I usually try a recipe once following the ingredient list precisely and then the next time I bake the same I will make small changes that seem to help at a mile above sea level: slightly more flour, slightly less sugar, adjust the baking powder or soda, and sometimes changing the temperature helps as well. For now I was happy with the taste of the muffins so an instant re-do wasn’t required. I especially liked how fresh apples were incorporated into the dough as they were found in every bite of these baked treats.Print
Original recipe can be found here at New England Today Food
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 cups flour
- 2.5 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 cup apple cider
- 1 cup apple, (about 2-3 apples, peeled, cored and chopped)
- Preheat the oven to 375 degrees F.
- Prepare a 12-muffin tin with baking spray or muffin paper liners.
- Beat the butter and sugar until well blended. Add the eggs one at a time and continue to beat until incorporated.
- In a separate bowl gently whisk the flour, baking powder, salt and cinnamon.
- Add the dry ingredients in three parts, alternating with a half cup of cider each time (such that begin and end with the dry ingredients). Stir gently. Fold in the apples.
- Use an ice cream scoop to divide the batter into the twelve muffin cups.
- Optional: combine 2 tablespoons of sugar with 1 teaspoon of cinnamon then sprinkle it over the top of each muffin before baking.
- Bake for 20-22 minutes and let the muffins cool in the tin before removing.
This month the #BreadBakers are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables:
- Apple & Olive Oil Boulé from Food Above Gold
- Apple Cider Muffins from A Baker’s House
- Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
- Baked Cauliflower Breadsticks from Sneha’s Recipe
- Broccoli Burger Buns from Herbivore Cucina
- Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
- Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
- Easy Apple Banana Bread from Food Lust People Love
- Figs Quick Bread from Basic N Delicious
- Harvest Bread with Sweet Potato from Cook’s Hideout
- Kartofel Khleb – Russian Potato Bread from Ruchik Randhap
- Potato Bread Rolls from Gayathri’s Cook Spot
- Pumpkin Challah from Passion Kneaded
- Sauerkraut-Nut Bread from Palatable Pastime
- Savoury Potato Rose Rolls from Sara’s Tasty Buds
- Spiced Apple Star Bread from Hostess At Heart
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].