Ingredients
Units
Scale
- 1 cup apple cider (reduced to 1/2 cup)
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line muffin tin with liners.
- In a saucepan, simmer apple cider until reduced to 1/2 cup. Let cool.
- In a bowl, mix flour, sugars, baking powder, baking soda, salt, and spices.
- In another bowl, whisk eggs, milk, melted butter, vanilla, and reduced cider.
- Combine wet and dry ingredients until just mixed.
- Fill muffin cups 3/4 full. Bake 18–20 minutes until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
- Use fresh cider for best flavor.
- Top with streusel or cinnamon sugar if desired.
- Store in airtight container or freeze up to 3 months.