Spiced Apple Cider Muffins

Spiced Apple Cider Muffins

13 Reviews
From: EatingWell Magazine, Winter 2004

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

Ingredients 12 servings

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Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Streusel
  • 2 tablespoons packed light brown sugar
  • 4 teaspoons whole-wheat flour
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces
  • 2 tablespoons finely chopped walnuts, (optional)
  • Muffins
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 large egg
  • ⅓ cup packed light brown sugar
  • ½ cup apple butter, such as Smucker's
  • ⅓ cup maple syrup
  • ⅓ cup apple cider
  • ⅓ cup low-fat plain yogurt
  • ¼ cup canola oil


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
  3. To prepare muffins: Whisk whole-wheat 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 (they'll be quite full). Sprinkle with the streusel.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 218 calories; 7 g fat(1 g sat); 2 g fiber; 37 g carbohydrates; 4 g protein; 3 mcg folate; 18 mg cholesterol; 18 g sugars; 11 g added sugars; 58 IU vitamin A; 0 mg vitamin C; 89 mg calcium; 1 mg iron; 165 mg sodium; 103 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat

Reviews 13

April 09, 2019
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By: Audra Wilburn
Really good!! I made one big change, and that was too add finely chopped fresh apples. If I’m eating an apple muffin, I definitely want to taste apple! And too many comments mentioned the lack of. With the fresh apple, they are AWESOME!!
September 02, 2018
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By: Amy Robinson
I didn't have apple butter so I used apple sauce and added 2 shredded granny smith apples. The warm muffins smelled strongly of apple cider vinegar when I cut it in 1/2. The muffins were very moist and had good flavor but the smell is off putting. Maybe it will smell less like apple cider vinegar when they are cold.
October 16, 2014
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By: EatingWell User
Muffins are very tasty. I like cinnamon, but will use less next time. They were well done in less thn 15 minutes Pros: like the ingredients Cons: too much cinnamon
October 16, 2014
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By: EatingWell User
Muffins are very tasty. I like cinnamon, but will use less next time. They were well done in less than 15 minutes. Pros: like the ingredients Cons: too much cinnamon
December 14, 2013
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By: EatingWell User
Fluffy and Tasty Made today for the first time. Made as directed except I used all einkorn wheat. With einkorn wheat having weak gluten, I did not expect these to rise very much. My mistake - they rose beautifully (major muffin tops!) and are so light and fluffy. These are on the top of our favorite muffin list - I may make another batch tomorrow to freeze! Highly recommend! Pros: tasty, light, yummy
March 23, 2011
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By: amonaco
heavenly I loved these and served them to 25 rehabilitation oatients. Every single one of them said they loved them and filled out anonymous feedback forms saying they would absolutely eat them again. NOT one of them said they didn't like them. Thats 25 people plus me and a few staff that agreed these were awesome muffins. Easy! Also the batter itself tastes amazing. I would like to try these in mini-bundt pans and top with some chopped cooked apples with a bit of brown sugar and a tad of butter. Pros: moist, flavorful, fluffy, easy Cons: needs fresh apple somewhere
November 07, 2010
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By: EatingWell User
We all love them!..they smell heavenly and taste divine!
October 16, 2010
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By: EatingWell User
I make these every winter and I absolutely love them. I bring them into work and they are gone before I have been there an hour! :)
September 17, 2010
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By: EatingWell User
I just made these last night and they came out kinda dry and not a huge apple flavor. Wonder if I did something wrong. I may have over mixed.
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