Spiced Apple Cider Muffins

Here is a great way to keep those wonderful fall apples around for a bit longer. Turn on that slow cooker and you’ll be treated to an amazing aroma when you get home!

Tonight I wanted to use up the rest of my apple cider and also incorporate the yummy apple butter I made yesterday in my slow cooker.   After a bit of digging around I came upon a recipe for Spiced Apple Cider Muffins.  I’ve made a few minor changes to the original recipe, including substituting cake flour for whole wheat flour.   The results are very worthy!

Spiced Apple Cider Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Spiced apple cider muffins make a great breakfast or snack!

Course: Breakfast, Brunch
Cuisine: American
Servings: 12
Author: Jennifer Farley
Ingredients
Streusel:
  • 2 tablespoons packed light brown sugar
  • 4 teaspoons cake flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces
Muffins:
  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1/3 cup packed light brown sugar
  • 1/2 cup apple butter (see recipe below)
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/3 cup low-fat plain yogurt
  • 1/4 cup canola oil
Instructions
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare the streusel: Mix the brown sugar, cake flour and cinnamon in a small bowl. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs.
  3. To prepare muffins: Whisk cake flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups Sprinkle with the streusel.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes before serving!
Recipe Notes

Adapted From 'The Essential EatingWell Cookbook' by Patricia Jamieson

 

Slow Cooker Apple Butter
Cook Time
8 hrs
Total Time
8 hrs
 

Here is a great way to keep those wonderful fall apples around for a bit longer. Turn on that slow cooker and you'll be treated to an amazing aroma when you get home!

Course: Condiments
Cuisine: American
Author: Jennifer Farley
Ingredients
  • 5 apples (I used Stayman but I think most varieties will be good)
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
Instructions
  1. Peel and core the apples.
  2. Add the apples to the slow cooker and when it begins to fill up, you can use an immersion blender periodically to puree them and create more space. Don't worry about finely pureeing the apples.
  3. After the apples are peeled and cored, add the rest of the ingredients to the slow cooker, stir, and leave on the low setting for 6-8 hours.
  4. Puree the apples butter to a smooth consistency.

 

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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