There’s so much apple flavor in apple muffins, packed full of tender chunks of apple, with apple cider in the batter, and spiced with cinnamon and cloves.
It is time again for the Secret Recipe Club (SRC)! You can browse my previous recipes that were part of the SRC: Zucchini, Red Pepper and Carrot Pancakes, Pork Tenderloin with Roasted Grape Sauce, Asian Grilled Chicken, and Chicken Enchiladas Verde.
This recipe for apple cider muffins is adapted from Apple Cider Bread from Recipe Girl, another blog that I love, so I was sure this would be a winning recipe. The first time I tried the recipe, I made a loaf of bread like Lori did …
I told you from the beginning that I would share my failures. So there it is. Ugly, gooey, and blurry to boot. Still tasty though. Hubby ate all the outside of the failed bread and said, “This is the best bread I’ve ever tasted!” Have I mentioned how much I love this guy?
I thought the toothpick was clean, when I tested the bread, I really did! Turns out it was very much under-baked in the middle so I went back to the drawing board. This time I decided to stick with muffins.
I made a couple of adaptations to the recipe, as always. I subbed out half of the all-purpose flour for whole wheat flour to give it a little health-boost. (Note: The preparation photos are actually of the bread, not the muffins–the bread was entirely all-purpose flour, I added the whole wheat to the muffins only.)
I also left the peels on the apples.
- I like the color the peels add.
- They get quite tender if they are cut small enough.
- Extra fiber.
- I’m very lazy and I had to make this recipe twice. <—real reason.
These muffins did not disappoint. They are delicious.
If you like, sprinkle cinnamon sugar on the muffins before baking for a nice crunchy cinnamon top. They are great with an apple cider and powdered sugar glaze, too. If you’d rather not have big chunks of apple, grate the apples instead of cutting them up.
More muffin recipes
I promise you that these muffin recipes have been tested many times and are pretty much no-fail. My family loves muffins! Try:
- Triple Chocolate Banana Muffins
- Strawberry Chocolate Chip Muffins
- Healthy Apple Bran Muffins
- Healthy Apple Muffins
- Blueberry Wheat Bran Muffins
- Skinny Banana Bread Muffins
- Cornbread Muffin Recipe with Herbs and Cheddar
- Pumpkin Chocolate Chip Muffins
- Savory Quinoa Muffins
- Carrot Cake Muffins with Cream Cheese Filling
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup softened butter
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1/2 cup apple cider
- 2 1/4 cups chopped apples
- 1 tablespoon lemon juice
- Preheat oven to 350*F. Grease, spray, or line muffin tins (makes about 18).
- In a medium bowl, mix together flours, baking powder, salt, baking soda, cinnamon, and cloves.
- In a separate large bowl, cream together butter, white sugar, and brown sugar. Beat in eggs. Add half of the flour mixture, mix until just combined, then add half of the cider, mix until just combined. Repeat with the rest of the flour and cider.
- In another small bowl, mix together chopped apples with lemon juice. Fold these into the batter.
- Scoop into muffin tins and bake for 20-25 minutes or until a toothpick inserted in the center comers out clean. Cool completely on a wire rack before removing from muffin tins.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.