Ingredients
Scale
- For the Muffins:
- 1 ½ cups apple cider (reduced to ½ cup)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- For the Topping:
- 4 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Step 1: Reduce the Apple Cider Pour the apple cider into a small saucepan over medium heat. Simmer the cider until it reduces to exactly ½ cup. This process usually takes about 10 to 15 minutes. Once reduced, set it aside to cool completely. This step is crucial for concentrated flavor.
- Step 2: Prepare the Oven and Pan Preheat your oven to 425°F (218°C). Line a standard 12-count muffin tin with paper liners or grease it thoroughly with non-stick spray. Starting at a high temperature helps the muffins rise rapidly for that bakery-style look.
- Step 3: Mix the Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure there are no lumps and the spices are evenly distributed through the flour.
- Step 4: Combine the Wet Ingredients In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the egg, vanilla extract, buttermilk, and the cooled, reduced apple cider. Whisk until the mixture is fully emulsified and fragrant.
- Step 5: Fold the Batter Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Do not overmix; a few small streaks of flour are perfectly fine. Overmixing leads to tough muffins.
- Step 6: Bake the Muffins Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (177°C). Bake for another 12–15 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Apply the Cinnamon Sugar Coating Let the muffins cool in the pan for 5 minutes. While they are still warm, melt the topping butter in one bowl and mix the sugar and cinnamon in another. Dip the top of each muffin into the butter, then roll it in the cinnamon sugar until heavily coated. Serve warm.
- Cook Time: 38 minutes