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Spiced Apple Cider Muffins

:  Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (63 votes)

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.


READER'S COMMENT:
"We all love them!..they smell heavenly and taste divine! "
Spiced Apple Cider Muffins Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

Streusel

  • 2 tablespoons packed light brown sugar
  • 4 teaspoons whole-wheat flour
  • 1/2 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
  • 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, such as Smucker's
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/3 cup low-fat plain yogurt
  • 1/4 cup canola oil

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Preparation

  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.

Nutrition

Per muffin: 209 calories; 7 g fat ( 1 g sat , 3 g mono ); 21 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 40 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 fat


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Recipe Categories

Holiday
Father's Day
Mother's Day
New Year's Eve
Thanksgiving
Christmas
Easter
Health & Diet Considerations
Heart healthy
Healthy weight
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Ease of Preparation
Easy
Style/Theme
Comfort foods
Entertaining, casual
Kid-friendly
Picnic
Potluck
Vegetarian
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Season
Spring
Summer
Fall
Winter
Type of Dish
Baked Goods, quick breads & muffins
Ethnic/Regional
American
Publication
The Essential EatingWell Cookbook (2004)
Winter 2004
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