Apple Cider Streusel Muffins

These apple cider streusel muffins get their concentrated apple flavor from reduced fresh cider, with cider-donut spices in the batter, a brown sugar cinnamon ribbon inside and buttery cinnamon streusel on top.

Apple Cider Muffins with a Brown Sugar Cinnamon Ribbon

These apple cider streusel muffins remind me of the time right before harvest here in Oregon when the grapes are taking their sweet time. There’s this funny, very anticipatory stretch where, as winemakers, we were completely ready to start the vintage, but nothing was ready to be picked. It was the equivalent of our own Super Bowl. So instead of waiting around for the sugars to get where we needed them, we’d make cider. Fresh and hard.

Every winery that’s been around long enough has one, if not several, old basket presses hanging around. Everybody would bring apples. We all had trees loaded with them, and we’d spend a weekend washing, grinding and pressing fruit while mostly drinking beer and talking about grapes. Which is very winemaker behavior. We were making hard cider while being wound up about the wine we were about to make, drinking only beer and complaining about the ensuing eighteen-hour days before harvest had even started. It was peak networking. And we loved it.

I had my own cider formula by then. I used sixty percent sweet apples, usually Honeycrisp, twenty-five percent sharp apples, usually Granny Smith and McIntosh, and fifteen percent bitter apples, which for me meant crab apples because I have a tree full of them. Everybody had their own formula, but that was mine.

Making cider is also a complete mess. I think it’s worse than winemaking. There’s apple pulp everywhere, sticky pomace, heavy equipment, and the old basket presses take muscle once you start cranking them down. Winemaking has a way of making you physically strong whether you planned on it or not, so that was never a problem.

And this is why these apple cider muffins make me laugh. I know precisely what went into making the two cups of cider I use for these muffins, and then I stand over the stove and reduce almost all of it away until I’m left with three tablespoons. It does feel slightly criminal.

But I wanted these to taste like cider, not chopped apples or applesauce with some cider in the vicinity, and the only way I could get enough cider flavor into the batter without throwing off the ratio of liquid to dry ingredients was to concentrate the cider first.

So this is where my life has ended up, from winemaker to hard-cider maker, now reducing two cups of fresh cider into 45 grams for muffins like somebody’s very sweet aunt. I guess it’s fine.

The Decisions Behind This Recipe

• The cider reduction is really where this recipe started. Two cups of fresh cider sounds like a lot when only three tablespoons end up in the batter, but regular cider adds a lot of water with it. I wanted enough cider in the muffin to taste it, and there was no way I was going to pour two cups into a muffin batter and then spend the rest of the recipe trying to undo what I had done. Reducing 480 grams down to 45 grams gave me the concentrated cider flavor I wanted and got rid of most of the water I didn’t.
• There are no chopped apples, applesauce or apple butter in these on purpose. I kept wanting to add one of them during testing because that would have been the obvious way to make the muffins taste more apple-y, but every time I thought about it, I came back to the same idea. I wanted an apple cider muffin. Once I started adding other forms of apple, the cider stopped being the defining flavor.
• I also didn’t want to keep adding more cinnamon and brown sugar to the batter. There’s already cinnamon in there with nutmeg, allspice and cloves, and at some point adding more makes the muffin taste uniformly spiced. The brown sugar cinnamon ribbon gave me somewhere else to put a stronger concentration of both, so you get the darker, sweeter stripe through the middle instead of the batter being in charge of everything.
• The spice mixture in the batter is borrowed from the idea of an apple cider doughnut. Cinnamon is very present, with freshly grated nutmeg, allspice and cloves. I held back on the supporting spices because I wanted the reduced cider to come through. This can become an apple spice muffin very quickly if the fall spice cabinet is unleashed.
• I used melted butter and neutral oil because I wanted the benefit of each. Butter gives me flavor that oil doesn’t, while the oil keeps the muffin softer after it cools. I split the fat between the two, which gives me a muffin that is still worth eating the next morning.
• The streusel is doing something different from the cinnamon ribbon, even though they share some of the same flavors. The ribbon adds a concentrated brown sugar-cinnamon middle. The streusel adds weight and texture on top, plus another place for cinnamon to be without putting more of it into the batter. And I leave the streusel pieces big because tiny sandy streusel doesn’t fit my personality.
• The 15-minute rest and the two oven temperatures came later, once I had the flavor where I wanted it. Letting the batter sit gives the flour time to hydrate before baking, and then I start the muffins at 425°F for five minutes before dropping the oven to 350°F without opening the door. That first blast of heat helps push the muffin tops upward, and the lower temperature finishes the centers without the streusel getting darker and darker.

Ingredients

• Fresh apple cider – This is the apple in the recipe, so I use fresh cider, not apple juice. Cider has more apple character to begin with, which is important when two cups are getting reduced all the way down to three tablespoons.
• All-purpose flour – You’ll use it in both the muffin batter and the streusel.
• Granulated sugar and light brown sugar – Granulated sugar sweetens the muffin batter, while the brown sugar is reserved for the cinnamon ribbon and streusel. I like light brown sugar because it adds molasses flavor without making either one too dark. If you’re out, make a batch of my homemade brown sugar.
• Buttermilk – This adds moisture and acidity to the batter, and the acidity works with the baking soda. Full-fat buttermilk is what I use when I can get it. If not, 2 percent is fine.
• Unsalted butter and neutral oil – Both go into the batter, while the butter also goes into the streusel. I use a neutral oil like canola or vegetable because I don’t want to taste it competing with the cider and spices.
• Eggs – Two large eggs add richness to the batter. I use them at room temperature so they mix more easily with the rest of the wet ingredients.
• Cinnamon, nutmeg, allspice and cloves – Cinnamon is in the batter, the brown sugar ribbon and the streusel. Nutmeg, allspice and cloves stay in the batter and give it a cider-doughnut spice profile. Freshly grated nutmeg is my preference, but pre-ground is fine.
• Vanilla extract – This goes into both the batter and the streusel. It’s a small amount in each, but I notice when it isn’t there.
• Baking powder and baking soda – I use both because the batter has buttermilk and I want enough lift for a muffin with a cinnamon ribbon and a serious amount of streusel.
• Kosher salt – Necessary for the batter and streusel. I use Diamond Crystal kosher salt, so adjust if you’re using a denser brand.

How to Make Apple Cider Streusel Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (reduce the apple cider)
  Pour the apple cider into a small saucepan and keep it at a steady simmer until 2 cups have cooked all the way down to 45 grams, or 3 tablespoons. Start weighing it once it begins looking properly reduced because the last stretch moves much faster than you think, and there is a very short distance between almost there and damn it. Transfer the reduction to a small bowl and let it cool completely before it goes anywhere near the batter.
• Step Two (make the cinnamon ribbon and streusel)
  Stir together the brown sugar and cinnamon for the ribbon and set it aside. In another bowl, mix the brown sugar, flour, cinnamon and salt for the streusel, then add the melted butter and vanilla and work it around with a fork until crumbs form. I press some of it together with my fingers because I want chunks on top, not cinnamon-colored sand pretending to be streusel.
• Step Three (mix the batter)
  Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves in one bowl. In a larger bowl, whisk the eggs and sugar until they’re well combined and slightly lighter in color, then add the buttermilk, cooled cider reduction, oil, melted butter and vanilla. Fold in the dry ingredients until the flour disappears and stop there, because this isn’t where you keep going.
• Step Four (let the batter rest)
  Cover the batter and leave it alone for 15 minutes while the oven preheats to 425°F. That rest gives the flour time to hydrate before baking, and once the 15 minutes are up, don’t reward your patience by stirring the life back out of it.
• Step Five (add the cinnamon ribbon and streusel)
  Divide about 40% of the batter among the muffin cups, then sprinkle 1 teaspoon of cinnamon sugar over each one. Go back with another teaspoon, use the bowl of the spoon to make a small well in the center, and fill that well with the second teaspoon of cinnamon sugar. Divide the remaining batter among the muffin cups, covering the cinnamon sugar, then top each one with about 1 tablespoon of streusel, pressing a few of the bigger pieces in lightly so they don’t launch themselves across the oven later.
• Step Six (bake and cool)
  Bake at 425°F for 5 minutes, then lower the oven to 350°F without opening the door because you don’t want to interrupt the muffin tops while they’re trying to get tall. Bake for another 10–12 minutes, until the centers register 195–200°F, then let the muffins cool in the pan for about 10 minutes before moving them to a wire rack.

Recipe Tips

• Weigh your empty saucepan before you start reducing the cider and write down that weight. Toward the end of the reduction, put the saucepan with the cider still in it on the scale. Subtract the weight of the empty saucepan from the total weight of the saucepan plus cider. The number you’re left with is the weight of the cider. When that number reaches 45 grams, you’re done.
• Really pay attention near the end of the cider reduction. The first part takes its sweet time and then it doesn’t. Once most of the water is gone, the weight starts dropping much faster, so this is not the part to wander away. If I go a gram or two under 45, I’m not starting over, but I wouldn’t deliberately reduce it much farther because eventually you’re moving from concentrated cider toward syrup.
• Let the cider reduction cool completely. It shouldn’t be warm enough to affect the eggs or melted butter when it goes into the batter, but it shouldn’t be refrigerator-cold either. Cool room temperature is ideal.
• Stop mixing as soon as the flour disappears, making sure there are no dry spots hiding at the bottom. After the 15-minute rest, leave the batter alone and portion it as it is. One last vigorous stir defeats part of what you accomplished by leaving it alone in the first place.
• Make the streusel pieces big. I press some of the mixture together first and then break it apart before putting it on the muffins. Fine streusel disappears into the top, and I want to still know it’s there when the muffin is baked.
• Use the internal temperature if you have a thermometer. I pull these at 195–200°F in the center. The streusel makes it harder to judge the muffin by color alone, and waiting for the top to look “more done” is an easy way to overbake the center.

Storage and Reheating

• These are best the day they’re baked, when the muffin is soft and the streusel still has the most texture. Let them cool completely before storing them because trapped steam will soften the topping much faster than time will.
• Keep the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, although the cold will make the muffins firmer.
• To bring a refrigerated muffin back to life, I prefer a 300°F oven for about 5–8 minutes. For one muffin and no patience, 10–15 seconds in the microwave takes the chill off, although the streusel will stay softer.
• For freezing, let the muffins cool completely, freeze them in a single layer until firm, then transfer them to a freezer container or bag so the streusel doesn’t get crushed. They’ll keep well for up to 3 months. Thaw at room temperature, or warm a thawed muffin at 300°F for about 5–8 minutes. You can also reheat one from frozen at 300°F for roughly 12–15 minutes.

FAQs

• Can I use apple juice instead of apple cider?
  You can, but it won’t give you the same muffin. Fresh apple cider has more apple character before it’s reduced, so there’s more there to concentrate. Apple juice will still reduce, but the finished flavor will be milder and won’t have the same cider character.
• Do I really need to reduce the apple cider?
  Yes. Forty-five grams of unreduced cider is not the same thing as starting with 480 grams and cooking it down to 45. Most of the water leaves during reduction while the apple flavor becomes concentrated. Adding enough regular cider to get the same flavor would add too much liquid to the batter, while 3 tablespoons of unreduced cider wouldn’t have nearly enough cider flavor.
• Can I make the apple cider reduction ahead of time?
  Yes. Reduce the cider to 45 grams, cool it completely and refrigerate it in a covered container for up to one day. Let it sit out long enough to lose the refrigerator chill before mixing the batter.
• Why don’t these apple cider muffins have apples in them?
  I wanted them to taste like apple cider, not like apple muffins that have a splash of cider. Chopped apples, applesauce and apple butter all add their own flavor and texture, and once I started adding those, I stopped tasting the cider the way I wanted to.
• Can I skip the cinnamon sugar ribbon?
  You can, but don’t. The batter already has cinnamon and the other cider-doughnut spices, but the ribbon gives you a much stronger concentration of brown sugar and cinnamon in the middle. Without it, the muffin is fine, but it loses one of its best features.
• Why do you bake the muffins at two temperatures?
  The first 5 minutes at 425°F give the muffin tops a stronger initial push upward. Lowering the oven to 350°F lets the centers finish baking without keeping that much heat on the streusel for the entire bake.
• Can I make these without buttermilk?
  I wouldn’t replace the buttermilk with plain milk cup for cup because its acidity works with the baking soda in the batter. If you need a substitute, use one that mimics cultured buttermilk instead of removing that acidity from the recipe.

From My Kitchen Notes

Small observations from the margins.

• Sometimes what’s left behind becomes stronger after most of it has been reduced away.
• I prefer some things concentrated instead of spread across everything else.
• You can remove a lot and still end up with what’s most important.
• Clarity happens when there’s less water in the way.
• Intensity is easier to live with when it has a destination.
• Separation can make the difference between disappearing and being noticed.
• The middle doesn’t have to explain itself to the ends.
• Sometimes the part you almost lose is the one that finally becomes obvious.

When Streusel Is Part of the Reason

• Honey Butter Muffins – Honey, butter, crunchy streusel topping.
• German Plum Cake with Streusel – Fresh plums, yeasted cake, buttery streusel.
• Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
• Amish Apple Fritter Bread – Tender apples, cinnamon swirl, streusel, sweet glaze.
• Pumpkin Buttermilk Muffins – Pumpkin, buttermilk, warm spices, buttery streusel.

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Apple Cider Streusel Muffins

Apple Cider Streusel Muffins are made with fresh cider reduced for concentrated apple flavor, a brown sugar cinnamon ribbon, cider-doughnut spices and a buttery cinnamon streusel topping.

Prep Time50 minutes mins

Cook Time17 minutes mins

Total Time1 hour hr 7 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: apple cider muffins, apple cider streusel muffins, cinnamon streusel muffins, fall muffins, reduced apple cider

Servings: 12 muffins

Calories: 460kcal

Author: Cathy Pollak

Equipment

• 12-Count Muffin Tin Holds the full batch and gives the muffins room to rise during the initial high-temperature bake.
• muffin liners Make the muffins easier to remove from the pan while protecting the sides and streusel during serving and storage.
• Saucepan or light-colored small skillet. Used to reduce the apple cider from 480 grams to 45 grams.
• kitchen scale Useful for determining when the cider has reached the correct final weight.
• mixing bowls Separate bowls are useful for the cinnamon sugar, streusel, dry ingredients and wet ingredients.
• whisk Thoroughly distributes the dry ingredients and mixes the wet ingredients.
• rubber spatula Folds the dry ingredients into the wet ingredients without unnecessarily working the batter.
• measuring cups and spoons Measure the spices and are also used to create the wells for the cinnamon sugar ribbon.
• cooling rack Allows air to circulate around the muffins as they finish cooling.
• instant-read thermometer Gives a reliable doneness check; the centers should register 195–200°F (91–93°C).

Ingredients

Apple Cider Reduction:

• 2 cups (480 g) fresh apple cider

Cinnamon Sugar Ribbon:

• ⅓ cup (67 g) packed light brown sugar
• 2¼ tsps (6 g) ground cinnamon

Cinnamon Streusel:

• ⅓ cup (67 g) packed light brown sugar
• ½ cup (65 g) all-purpose flour
• ½ tsp (1 g) ground cinnamon
• ¼ tsp (1 g) kosher salt
• 4 tbsps (56 g) unsalted butter melted
• 1 tsp (5 ml) vanilla extract

Apple Cider Muffin Batter:

• 3 cups (375 g) all-purpose flour
• 2½ tsps (10 g) baking powder
• ½ tsp (2 g) baking soda
• 1 tsp (3g) kosher salt
• 2 tsps (5 g) ground cinnamon
• ½ tsp (1 g) freshly grated nutmeg
• ⅛ tsp (0.25 g) ground allspice
• ⅛ tsp (0.25 g) ground cloves
• 2 large eggs room temperature
• 1 cup (200 g) granulated sugar
• ¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk room temperature
• 3 tbsps (45 g) cooled apple cider reduction
• ¼ cup (60 ml) neutral oil
• ¼ cup (60 g) unsalted butter melted and slightly cooled
• 1½ tsps (7.5 ml) vanilla extract

Instructions

• Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Adjust the heat as needed to maintain a steady simmer and cook until the cider has reduced to 45 grams (3 tablespoons). Weigh the cider periodically as it becomes more concentrated, since the reduction will happen more quickly near the end. Transfer to a small bowl and cool completely.
  2 cups (480 g) fresh apple cider
• Combine the light brown sugar and cinnamon for the cinnamon sugar ribbon in a small bowl. Set aside.
  ⅓ cup (67 g) packed light brown sugar, 2¼ tsps (6 g) ground cinnamon
• Combine the light brown sugar, flour, cinnamon, and salt for the streusel in a medium bowl. Add the melted butter and vanilla extract and stir with a fork until evenly moistened and crumbs form. Press some of the mixture together with your fingers to form larger pieces. Set aside.
  ⅓ cup (67 g) packed light brown sugar, ½ cup (65 g) all-purpose flour, ½ tsp (1 g) ground cinnamon, ¼ tsp (1 g) kosher salt, 4 tbsps (56 g) unsalted butter, 1 tsp (5 ml) vanilla extract
• Line a standard 12-cup muffin pan with paper liners.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
  3 cups (375 g) all-purpose flour, 2½ tsps (10 g) baking powder, ½ tsp (2 g) baking soda, 1 tsp (3g) kosher salt, 2 tsps (5 g) ground cinnamon, ½ tsp (1 g) freshly grated nutmeg, ⅛ tsp (0.25 g) ground allspice, ⅛ tsp (0.25 g) ground cloves
• Whisk the eggs and granulated sugar in a large bowl until thoroughly combined and slightly pale. Add the buttermilk, 45 grams (3 tablespoons) cooled apple cider reduction, neutral oil, melted butter, and vanilla extract. Whisk until smooth and thoroughly combined.
  2 large eggs, 1 cup (200 g) granulated sugar, ¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk, 3 tbsps (45 g) cooled apple cider reduction, ¼ cup (60 ml) neutral oil, ¼ cup (60 g) unsalted butter, 1½ tsps (7.5 ml) vanilla extract
• Add the dry ingredients to the wet ingredients and fold with a rubber spatula until no dry flour remains. Do not overmix.
• Cover the batter and let it rest for 15 minutes. While the batter rests, preheat the oven to 425°F (218°C).
• Divide approximately 40% of the muffin batter evenly among the 12 prepared muffin cups.
• Sprinkle 1 teaspoon of the cinnamon sugar mixture evenly over the batter in each muffin cup. Using the bowl of the teaspoon, make a well in the center of the batter, then add another teaspoon of cinnamon sugar to each well.
• Divide the remaining muffin batter evenly among the muffin cups, covering the cinnamon sugar ribbon.
• Break the streusel into large crumbs with a fork. Cover each muffin with approximately 1 tablespoon of streusel, lightly pressing the crumbs into the batter to help them adhere.
• Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 10–12 minutes, until the muffins are golden and the center of each muffin reaches 195–200°F (91–93°C).
• Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

• Reducing the apple cider is essential to the flavor of these muffins. Two cups (480 g) of fresh cider are concentrated to 3 tablespoons (45 g), removing much of the water while retaining enough cider flavor for the muffin batter.
• For an easier way to track the reduction, weigh the empty saucepan before adding the cider and note its weight. As the cider approaches its final weight, place the saucepan on the scale and subtract the weight of the empty pan to determine how much cider remains.
• Watch the cider carefully toward the end of cooking. Once much of the water has evaporated, the reduction progresses considerably more quickly.
• Cool the cider reduction completely before adding it to the muffin batter. It can be prepared a day or more in advance and refrigerated; allow it to come closer to room temperature before mixing the batter.
• The 15-minute batter rest allows the flour to hydrate before baking. Avoid vigorously stirring the batter again after the rest.
• The initial 5 minutes at 425°F (218°C) encourage the muffins to rise quickly. Reduce the oven temperature to 350°F (177°C) without opening the oven door so they can continue baking without losing the accumulated heat.
• Freshly grated nutmeg gives the batter a stronger aromatic flavor, but pre-ground nutmeg can be substituted.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Apple Cider Streusel Muffins

Amount Per Serving (125 g)

Calories 460 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 58mg19%

Sodium 430mg19%

Potassium 180mg5%

Carbohydrates 70g23%

Fiber 2g8%

Sugar 39g43%

Protein 6g12%

Vitamin A 400IU8%

Vitamin C 1mg1%

Calcium 105mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Apple Cider Streusel Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

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