Description
These Apple Cider Muffins with Streusel combine the warm flavors of cinnamon and cloves with a sweet, crunchy streusel topping. Featuring apple cider reduced to a concentrate, these moist and flavorful muffins are perfect for breakfast or an afternoon treat, offering a delightful seasonal twist.
Ingredients
Apple Cider Concentrate
- 1 cup (240 ml) apple cider
Streusel Topping
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons (25 g) granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons (56 g) unsalted butter, melted and slightly cooled
Muffin Batter
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves (or allspice)
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- Apple cider concentrate (from above)
- ¼ cup (56 g) full-fat sour cream or Greek yogurt, room temperature
Instructions
- Make apple cider concentrate: In a medium saucepan over medium heat, bring 1 cup of apple cider to a simmer. Cook until reduced to approximately 1/3 cup, about 10 to 15 minutes. Transfer to a bowl and cool completely.
- Preheat oven and prepare muffin tin: Preheat your oven to 400°F (204°C). Line a muffin tin with paper liners and set aside.
- Make the streusel topping: In a bowl, whisk together ¾ cup flour, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, and 4 tablespoons melted butter until combined. Store this mixture in the fridge while preparing the batter.
- Whisk dry ingredients for batter: In a large bowl, combine 2 cups flour, baking soda, baking powder, salt, 1 ½ teaspoons cinnamon, and ¼ teaspoon ground cloves (or allspice). Whisk to blend evenly and set aside.
- Beat wet ingredients: In a medium bowl, whisk together ½ cup packed light brown sugar, ½ cup granulated sugar, and ¼ cup melted butter until the butter is absorbed. Add the eggs one at a time, whisking vigorously until fully incorporated. Stir in the cooled apple cider concentrate and ¼ cup sour cream or Greek yogurt until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until no pockets of flour remain, being careful not to overmix to keep the muffins tender.
- Fill muffin cups and add streusel: Divide the batter evenly among the prepared muffin cups. Generously sprinkle the chilled streusel topping over each muffin, using all of it for a crunchy finish.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with little to no crumbs.
- Cool muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Using apple cider concentrate adds an intense apple flavor without making the batter too liquidy.
- Do not overmix the batter to maintain tender muffins.
- You can substitute sour cream with Greek yogurt for a similar texture and tang.
- The streusel topping can be prepared ahead and kept in the fridge until ready to use.
- Muffins are best enjoyed within 2 days but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
