Reminiscent of apple-filled doughnuts, our Apple Cider Muffins with Apple Filling are a perfect fall muffin recipe or year-round treat. These Apple filled muffins will quickly become your favorite fruit muffin recipe. Not only does the apple filling take these muffins from delicious to decadent, but the sprinkling of cinnamon sugar right out of the oven finishes them off perfectly.
I just can’t help myself! If it looks like an apple or smells like cinnamon, I am most likely baking something with it right now! This Apple filled Muffin recipe is just the latest treat to come from my kitchen recently and is the perfect fall muffin recipe for gatherings with good friends. I mean, one of these Apple Cider Muffins with a cup of tea or coffee and a couple of women could solve most of the world’s problems…AMIRIGHT?
A dollop of spiced and buttery Apple Filling is what takes these Apple Cider Muffins from delicious to extra special! I mean, when doesn’t a spiced apple filling make everything better?
And then you take the fresh-from-the-oven Apple Cider Muffins and give them a healthy dose of cinnamon sugar…which in and of itself surely has superpowers of some sort. How can this not be the perfect fall muffin recipe and a must-add to your fruit muffin recipe list? The kids loved them, and it has quickly become a family favorite.
If you are looking for other apple recipes to celebrate the season’s harvest, check these out:
- Apple Crumble Bars
- Cinnamon Apple Swirl Bread
- Individual Skillet Apple Crumbles
- Apple Spice Bread
- Spiked Warm Caramel Apple Cider
- Apple Cider Doughnut Cake
- Sugar-Free Apple Butter
- Oatmeal Apple Butter Bars
- Apple Spice Donut Holes
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Apple Cider Muffins with Apple Filling
- 1 TB Butter
- 2 TB Packed Brown Sugar
- 1/2 TB All-Purpose Flour
- 1/4 TSP Ground Cinnamon
- Pinch of Nutmeg
- 1 Apple Finely Diced
- 2 Cups Apple Cider
- 2 TB Mulling Spice or 2 Cinnamon Sticks
- 1/2 Cup Unsalted Butter Softened
- 3/4 Cup Granulated Sugar
- 2 Large Eggs At Room Temperature
- 1 1/2 TSP Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 1 TSP Baking Powder
- 1/2 TSP Baking Soda
- 1 TSP Salt
- 1/4 Cup Granulated Sugar
- 1 TB Cinnamon
For Apple Filling
- In a saucepan, melt the butter. Add remaining ingredients and cook over low to medium-low heat, stirring frequently, for about 10 minutes, or until the apples are tender.
- Remove from heat and set aside
- While the apples cook, prepare the muffins
- Preheat your oven to 375°F and set the rack in the middle of the oven
- Grease your muffin pan or use liners.
- Combine the cider and mulling spices or cinnamon sticks in a pan and bring to a boil. Reduce the heat and simmer until the cider is reduced by half.
- Set cider in the refrigerator to cool
- In a stand mixer, combine softened butter and sugar and beat for 4 minutes at medium speed until fluffy.
- Add the eggs one at a time, beating well after adding each egg.
- Mix in the vanilla extract.
- Scrape butter and egg mixture off of the beater and into the bowl, set aside.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- By hand, gently mix 1/3 of the flour mixture into the butter mixture until just combined.
- Add half of the reduced cider and mix gently to just combine
- Repeat with another third of the flour, the rest of the cider and then the remaining flour, mixing until just combined.
- DO NOT OVERMIX
- Fill each muffin tin halfway with batter
- Divide apple filling equally among the muffins, keeping it in the center of each muffin
- Top each muffin with the remaining muffin batter
- Bake for 25 minutes.
- Remove from the oven, let cool for 10 minutes and then brush the tops of each muffin with melted butter.
- Sprinkle the muffins with cinnamon-sugar mixture.
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