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Apple Cider Muffins

Ingredients

• 3/4 cup fresh apple cider
• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup unsweetened applesauce
• 1 and 1/2 cups peeled and shredded apple (about 1.5–2 apples)

• 1/2 cup granulated sugar
• 1 and 1/2 teaspoons ground cinnamon
• 2 Tablespoons unsalted butter, melted

Directions

1. In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until it has reduced to 1/4 cup, about 20 minutes. It won’t necessarily be any thicker, but it should be a bit darker. Cool to room temp
2. Meanwhile, preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray
3. Whisk dry ingredients together in a small bowl
4. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and reduced apple cider until combined. Pour the oil mixture into the flour mixture and whisk until combined. Fold in the shredded apple.
5. Divide the batter evenly among the muffin liners, filling all the way up to the top.
6. Bake for 5 minutes at 425°F. Reduce the oven temperature to 350°F. Continue to bake until a toothpick inserted in the center comes out clean, about 15–16 minutes more. Cool the muffins in the pan set on a cooling rack for 10 minutes, then transfer the muffins from the pan to the rack.
7. Make the topping: Whisk the sugar and cinnamon together in a medium bowl. Lightly brush the top of a warm muffin with melted butter then dip the top into the cinnamon-sugar. Peel off the liner and roll the entire muffin in the cinnamon-sugar to fully coat. (Or coat just the tops.)
8. Cover lightly and store at room temperature for up to 3 days or in the refrigerator for up to 1 week. The sugared coating draws out moisture, so the muffins become a bit sticky by day 2.