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🍎✨ These Apple Cider Muffins are soft, spiced, and sprinkled with crunchy sugar on top! Perfect for fall mornings or a sweet snack. 🍂🧁

My Apple Cider Pecan Cookie Cake is another way to bake with apple cider. You might also like my Instant Pot Apple Butter.

Plate of golden brown apple cider muffins stacked high, styled with apples and fall decorations in the background.

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Breakfast Muffins

If you’re looking for the perfect fall muffins, this apple cider muffins recipe is just what you need. These breakfast muffins are soft, spiced, and topped with a crunchy sugar topping that makes them taste like a bakery treat.

Out of all the fall baked goods, this one is a family favorite because it’s simple to make and full of cozy apple cider flavor. Whether you’re enjoying them on a crisp morning or serving them as part of a bigger spread, this breakfast muffins recipe will quickly become a staple in your kitchen.

⭐ Why You’ll Love This Recipe

  • These fall muffins are filled with warm spices and reduced apple cider for a bold flavor.
  • The crunchy sugar topping gives them a bakery-style finish.
  • This apple cider muffins recipe comes together with simple pantry ingredients.
  • Great for breakfast muffins, snacks, or even as part of your holiday table.
  • Perfect for making ahead and freezing for busy mornings.
Overhead shot of measured ingredients in small glass bowls for apple cider muffins on a marble surface.

🛒 Ingredients & Substitutions

  • apple cider
  • butter – substitute with margarine if needed
  • granulated sugar
  • brown sugar – substitute with coconut sugar for a richer flavor
  • buttermilk – substitute with 2 tablespoons powdered buttermilk + ½ cup water
  • vanilla extract
  • large eggs
  • flour – substitute with whole wheat flour for a denser muffin
  • baking powder
  • ground cinnamon
  • salt
  • ground nutmeg
  • sugar in the raw (turbinado sugar) – substitute with white or brown sugar for a softer topping

✨ Variations

  • Add diced apples or pears for extra fruit flavor in these breakfast muffins.
  • Stir in chopped pecans or walnuts for crunch.
  • Swap cinnamon for pumpkin spice to make these fall muffins extra festive.
  • Turn this apple cider muffin recipe into mini muffins for a bite-sized treat.
  • Add a glaze drizzle for a sweeter finish, making them perfect as fall baked goods for gatherings.
Muffin pan lined with white paper liners surrounded by fresh apples on a marble surface.
Mixing bowl with melted butter and vanilla extract, ready to be whisked with other wet ingredients.
Two eggs cracked into the wet mixture in a large glass bowl with flour and apples nearby.
Mixing bowl filled with flour, baking powder, cinnamon, nutmeg, and salt added to the wet mixture.
Batter being scooped with an ice cream scoop over a lined muffin pan filled with apple cider muffin batter.
Muffin pan filled with apple cider muffin batter before baking, sprinkled with coarse sugar on top.
Freshly baked apple cider muffins still in the muffin pan, golden brown and fluffy.
Plate of golden brown apple cider muffins stacked high, styled with apples and fall decorations in the background.
Hand holding a half-eaten apple cider muffin, showing the fluffy and moist interior crumb texture.

🔥 Tips

  • Always reduce the apple cider for the best flavor. It makes these breakfast muffins taste rich and sweet.
  • Make the cider reduction a day or two in advance to save time.
  • Don’t overmix the batter to keep the muffins light and fluffy.
  • For crunch, top with turbinado sugar. For a softer bite, use white or brown sugar.

❓ FAQs

Can I make these ahead of time?

Yes, this muffin recipe is great for meal prep. Store them in an airtight container for 3-4 days or freeze for longer storage.

Can I use apple juice instead of cider?

No, apple juice won’t provide the same flavor. Stick with cider for the best fall muffins.

Are these good for breakfast?

Absolutely! This breakfast muffins recipe is perfect with coffee or tea in the morning.

What other fall baked goods pair well with these muffins?

Pumpkin bread, cinnamon rolls, or apple pie are all great companions to these fall muffins.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend for this apple cider muffins recipe.

🍽️ Other Recipes You May Enjoy

Square close-up of a hand holding a half apple cider muffin, highlighting the moist and fluffy inside texture.
5 from 1 vote
Servings: 16 muffins

Apple Cider Muffins

By Jamie Sherman
Apple Cider Muffins are soft, spiced, and topped with crunchy sugar. A seasonal fall treat filled with sweet apple cider flavor!
Prep: 30 minutes
Cook: 15 minutes
Additional Time: 45 minutes
Total: 1 hour 30 minutes
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Equipment

Ingredients 

  • 1 ½ cups apple cider
  • ¾ cup butter, melted
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Sugar In The Raw, turbinado sugar, for topping

Instructions 

  • Simmer the apple cider in a small saucepan for 15-20 minutes, until reduced to about ¾ cup. Let cool to room temperature.
  • Preheat the oven to 400°F. Grease or line a muffin pan with liners for 16 muffins.
  • In a large bowl, whisk together the cooled apple cider, melted butter, granulated sugar, brown sugar, buttermilk, and vanilla. Whisk in the eggs.
  • Add the flour, baking powder, cinnamon, salt, and nutmeg. Stir until just combined.
  • Divide the batter evenly into muffin cups, filling each about ⅔ full (about 3 tablespoons per cup).
  • Sprinkle 1-2 teaspoons of Sugar In The Raw over each muffin.
  • Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Notes

🥡 STORAGE: Store muffins in an airtight container at room temperature for 3-4 days.
Keep away from direct sunlight and moisture to prevent sogginess.
♨️ REHEATING: Microwave: Warm for 10-15 seconds.
Oven: Reheat at 300°F for 5-7 minutes.
Air fryer: Reheat at 300°F for 2-3 minutes.
❄️ FREEZING: Freeze muffins in a freezer-safe bag or container for up to 2 months.
Thaw at room temperature or warm in the oven before serving.
💡 TIPS FOR BEST RESULTS: Reduce apple cider ahead of time to save prep time on baking day.
Use fresh, refrigerated apple cider for the best flavor.
For crunchier tops, stick with turbinado sugar. For softer muffins, use white or brown sugar.
🍳 ALTERNATE COOKING METHODS: Oven: Best method for even texture.
Air fryer: Bake at 325°F for 10-12 minutes in batches.
♻️ LEFTOVERS: Leftover muffins can be crumbled into yogurt or parfaits.
Use as a base for a fall-inspired bread pudding.

Nutrition

Serving: 1muffin, Calories: 220kcal, Carbohydrates: 31g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 213mg, Potassium: 70mg, Fiber: 1g, Sugar: 19g, Vitamin A: 309IU, Vitamin C: 0.2mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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5 from 1 vote

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1 Comment

  1. Virginia says:

    5 stars
    I’ve made alot of your recipes and they’ve all turned out great, delicious food 😋
    I recently made your Apple Pie Bombs with the delicious Carmel sauce, and oh my gosh, my husband went in sane of how good they were!!! Thank you Jamie for sharing your talents of your recipes!!

    Reply