Apple cider muffins with streusel topping are perfect for fall! Made with apple cider and plenty of cinnamon—yum!
My absolute favorite scents are cinnamon, apples, pumpkin and clove. It’s no wonder that I love baking in the fall. It’s better than burning a candle! The temps are still in the high 80’s and 90’s this week, but I walked outside this The cider flavor is slightly enhanced by making an apple cider reduction. To do this you simply simmer 1 1/2 c. of cider on the stove until it reduces and simmers down to only 1/2 of a cup! This takes about 10-15 minutes.
The streusel topping is delicious and adds a bit of crunch. It’s the same streusel that I use for our favorite blueberry muffins. Yes, you can make this without the streusel and they are yummy, but I love the buttery goodness that it adds.
Apple cider muffins with streusel topping are perfect for breakfast or lunch.
My kids prefer homemade muffins to plain ol’ pb&j so I wrap them individually for their lunches. Another recipe that is great for lunches is our healthier pumpkin muffins made with applesauce! You can easily make them ahead and freeze them. Pull a few muffins out the night before and they will be thawed and ready to go in the morning.
More Favorite Fall Recipes
Grandpa Bob’s Apple Cinnamon Bread: This apple cinnamon pull apart bread is a delicious light, pull apart bread with diced apples, a buttery cinnamon filling, chopped walnuts. Drizzled with a sugary glaze it’s a family tradition for us— make it one for yours too.
Pumpkin Chocolate Chip Mini Loaves: These mini pumpkin chocolate chip loaves are fun to snack on and quick to make. Mini chocolate chips, pumpkin, walnuts, nutmeg, and a burst of cinnamon combine to bring together the flavors of fall.
Chewy Chocolate Pumpkin Chip Cookies: Delicious chewy chocolate chip pumpkin cookies that are moist, chewy, cake-like, and full of pumpkin flavor.
Chocolate Chunk Pumpkin Cookies: These chocolate pumpkin cookies are chewy, fudgy, and absolutely delicious. Many times pumpkin cookies have an odd texture—these don’t!
Apple Cider Muffins With Streusel Topping Printable Recipe
Apple Cider Muffins With Streusel Topping
Apple cider muffins with streusel topping are perfect for fall! Made with apple cider and plenty of cinnamon. This recipe makes 12 muffins.
- 2 c. flour
- 3/4 c. white sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1 1/2 c. apple cider
- 1/4 c. milk
- 1/4 c. vegetable oil
- 1/2 c. sugar
- 1/3 c. flour
- 1/4 c. butter (cold) cut into small pieces
- 1/2 tsp. cinnamon
Bring apple cider to a boil then reduce heat to medium and simmer until it has reduced to about 1/2 c. Let cool.
Mix dry ingredients in a large bowl. Set aside.
Mix wet ingredients together in a bowl. Add cider to wet ingredients.
Pour wet ingredients into dry and stir until thoroughly mixed.
Line a muffin pan with 12 liners or spray with non stick cooking spray.
Fill muffin tin with batter.
Heat oven to 400 degrees. While oven heats, make the streusel topping.
Cut ingredients for streusel together using a pastry cutter or fork. Should resemble crumbs. Sprinkle over each muffin cup. About 1 T. per muffin.
Bake for 15 minutes or until golden brown and toothpick inserted comes out clean.
How to freeze baked muffins:Freeze baked muffins in a gallon sized ziploc bag. Reheat in microwave for 30 seconds or so.
How to freeze UNBAKED muffins: Place entire tin of uncooked muffins into the freezer. Freeze for about 3 hours. Remove muffins cups and place in a gallon sized ziploc bag. Write baking time and temp on bag. When you want to bake them, place frozen muffin cups into a muffin tin and bake, adding an additional 5 minutes or so to compensate for the frozen batter.
What is the best way to freeze muffins?
Freeze baked muffins in a gallon sized ziploc bag. Reheat in microwave for 30 seconds or so.
Can you freeze UNBAKED muffins?
YES! Place entire tin of uncooked muffins into the freezer. Freeze for about 3 hours. Remove muffin cups and place in a gallon sized ziploc bag. Write baking time and temp on bag. When you want to bake them, place frozen muffin cups into a muffin tin and bake, adding an additional 5 minutes or so to compensate for the frozen batter.