Apple Cider Crumb Muffins

Apple cider muffins with tall cinnamon crumb tops stacked beside a mug.

5 from 1 vote

These Apple Cider Muffins have strong apple flavor from reduced juice or cider and diced fresh apple, balanced with warm spices and finished with a crisp, buttery cinnamon crumb topping.

Prep Time20

Cook Time40

Cooling Time10

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffin

Author: Brianna May

Equipment

Ingredients

Apple Cider Reduction

1 ½ cups (about 360 g) 100% apple cider or apple juice*

Cinnamon Crumb Topping

¾ cup (98 g) all-purpose flour
½ cup (100 g) packed light brown sugar
1 teaspoon ground cinnamon
6 Tablespoons salted butter, melted and slightly cooled

Muffins

1 ¾ cups (228 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Morton kosher salt*
1 Tablespoon apple pie spice*
½ cup (110 g) neutral oil
½ cup (100 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 large eggs, room temperature
⅓ cup (80 g) full-fat sour cream, room temperature*
1 teaspoon vanilla extract
½ cup (about 135 g) apple cider reduction, cooled
1 medium apple, cored and finely diced (about 1 cup)*

Instructions

Prepare the apple reduction. Add the apple juice or cider to a small saucepan. Simmer over low heat, stirring occasionally, until 1/2 cup remains, about 20 minutes. Pour it into the heat-safe liquid measuring cup used to check the volume, then place it in the refrigerator or freezer while preparing the remaining ingredients. Cool to room temperature before mixing the batter.
Make the crumb topping. Let the melted butter cool slightly. Stir it together with the brown sugar and cinnamon. Add the flour and mix just until large and small crumbs form. Refrigerate while preparing the muffins.
Prepare the oven and pan. Preheat the oven to 425°F. Line one standard 12-cup muffin pan with paper liners.
Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and apple pie spice.
Combine the wet ingredients. Whisk the oil, brown sugar, and granulated sugar until evenly combined. Whisk in the eggs, followed by the sour cream, vanilla, and cooled apple juice reduction.
Finish the batter. Fold the dry ingredients into the wet ingredients just until no dry flour remains. Fold in the diced apple.
Fill and top the muffins. Use a cookie scoop to divide the batter evenly among the 12 prepared wells; they will be very full. Top each with the crumb topping and press lightly so the crumbs adhere.
Bake the muffins. Bake for 5 minutes at 425°F. Keep the muffins in the closed oven and reduce the setting to 350°F. The initial high heat helps the very full muffins rise quickly, while the lower temperature finishes the centers. Continue baking for 12–14 minutes, checking first at 12 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
Cool the muffins. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack.

Notes

Apple Cider or Apple Juice: Use 100% apple juice or nonalcoholic apple cider. I used Kroger apple spiced juice.
Keep a Measuring Cup by the Stove: Check the cider two or three times as it reduces and stop when exactly 1/2 cup remains. If it reduces below that, add enough apple juice or cider to bring it back to 1/2 cup. The reduction can be made up to 3 days ahead, covered, and refrigerated; bring it to room temperature before mixing the batter.
Apple Pie Spice: If you do not have it, combine 2 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Use the full mixture in the batter.
Kosher Salt: This recipe was tested with Morton kosher salt. If using table salt, reduce the amount.
Sour Cream: Full-fat plain Greek yogurt can be used instead.
Apple: Cosmic Crisp, Honeycrisp, Pink Lady, Fuji, and Granny Smith are firm options that hold their shape well. Peeling is optional.
Use a Food Scale: For the most accurate results, weigh the flour, sugars, oil, and sour cream using the gram measurements provided.
Watch the Oven Temperature: Set a timer for 5 minutes, then lower the oven to 350°F without opening the door. Begin checking the muffins 12 minutes later to prevent overbaking.
Storage: Let the muffins cool completely before storing them in an airtight container. Keep them at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.

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