Apple Cider Muffins


⅓ cup Turbinado sugar
1¼ teaspoons ground cinnamon
5 tablespoons unsalted butter
1 apple, peeled, cored, and cut into ¼-inch dice
1 cup apple cider
2 cups unbleached all-purpose flour
⅓ cup dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ginger
Pinch nutmeg
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 400˚F. Adjust oven rack to middle of oven. Line muffin tins with muffin liners.
Whisk together Turbinado sugar and ½ teaspoon cinnamon in a small bowl. Melt 3 tablespoons butter and set aside to cool.
Melt remaining 2 tablespoons of butter over medium-high heat in a medium skillet. Add the skinned and sliced apple to the skillet and cook, stirring, for 2 to 3 minutes. Add ¼ cup cider and continue to cook, stirring frequently, until apples are soft and cider is thickened, another 2 to 3 minutes. Set aside to cool.
In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, remaining 1 teaspoon cinnamon, ginger and nutmeg. In a medium bowl, whisk together the remaining ¾ cup cider, egg, vanilla and 3 tablespoons melted butter. Add the cider mixture and the cooled apple mixture to the flour mixture and gently fold until ingredients are just combined.
Divide batter evenly between muffin cups and smooth tops with the back of a spoon. Sprinkle with Turbinado sugar and cinnamon mixture and bake until a toothpick inserted into the center comes out clean, 13 to 15 minutes. Let cool in muffin tin on a wire rack for 5 minutes, remove muffins from tin, and continue to cool on rack. Serve warm or at room temperature. Keep muffins in an airtight container at room temperature for up to 2 days. Or wrap muffins individually in plastic wrap, place in a zipper-lock bag and freeze for up to 1 month.

Adapted from:










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