If pumpkin spice isn’t your fall flavor, apple cider muffins might be the ticket! I modified King Arthur’s Apple Cider Donut recipe by making my own cider reduction and subbing in apple butter instead of applesauce. Pairs well with a good book.
Ingredients
Muffins
- 1/3 cup (67g) vegetable oil
- 3 large eggs
- 1 1/4 cups (248g) granulated sugar
- 1 cup (255g) apple butter
- 1/2 cup (170g) apple cider
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 cups (241g) all purpose flour
Coating
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon cinnamon
Instructions
1. Preheat the oven to 350F. Grease a standard 12-count muffin pan.
2. Over medium heat, reduce the apple cider by half. It will measure 1/4 cup when done.
3. Combine the oil, eggs, sugar, apple butter, reduced apple cider, vanilla, cinnamon, salt, and baking powder.
4. Fill the muffin tin evenly. The batter will likely reach almost to the top of each muffin well. Bake for 25 minutes.
5. When the muffins are done baking, let them cool for about five minutes and then remove them from the tin.
6. While they are still warm, coat the muffins gently in the cinnamon-sugar mixture.
THE FOOD ÉTUDE 