Apple cider muffins with streusel topping are perfect for fall! Made with apple cider and plenty of cinnamon—yum! If you like these you’ll love our apple cider donuts!
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
Apple Cider Muffins With Streusel Topping Printable Recipe
Apple Cider Muffins With Streusel Topping
Ingredients
- 1 1/2 cup apple cider
- 1 3/4 cup flour
- 3/4 cup white sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup milk
- 1 egg
- 1/3 cup vegetable oil
Streusel Topping
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter (cold) cut into small pieces
- 1/2 teaspoon cinnamon
Instructions
- 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.
Notes
Nutrition
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 the 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 the 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.
Muffins are just about the easiest weekday breakfast (if made ahead of time!). Spent a Saturday morning baking up several different kinds and you’ll have breakfast for the kiddos for a couple of weeks!
I wanted to love these, and they smell amazing, but I think I did something wrong. The batter was super thick like cookie dough. I let them go an extra couple minutes and still not quite done. Any advice?
Kelly! I went over the recipe, and it looks like it was missing an egg! I adjusted the recipe and it should be much better now. I’m not sure that one egg would make a huge difference if the dough was thick, but gosh, it would have helped. I’m so sorry!