Apple Cider Streusel Muffins

Apple cider streusel muffin broken open to show the cinnamon-spiced interior and streusel topping.

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.

Course Breakfast, Brunch, Dessert

Cuisine American

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

Prep Time 50

Cook Time 17

Total Time 1 7

Servings 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