Name: Apple Cider Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 cup (250ml) fresh apple cider (or cloudy apple juice); ½ cup (120g) applesauce (See Note 1); ¼ cup (60g) apple butter (See Note 2); 1 cup (200g) light brown sugar; ⅓ cup (80ml) vegetable oil (, or any neutral oil); 2 large eggs (, room temperature); 1 tsp apple cider vinegar; 1 tsp vanilla bean paste; 2 cups + 1 tbsp (260g) all-purpose flour ((plain flour)); 1 tsp baking powder; ½ tsp baking soda ((= bicarbonate of soda)); 2 tsp apple pie spice (See Note 3); ¼ tsp salt; ½ cup (100g) granulated sugar; 1 ½ tbsp ground cinnamon; ¼ cup + 1 tbsp (65g) unsalted butter (melted)

Apple Cider Muffins

If autumn had a signature bake, it would be these Apple Cider Muffins. They capture everything we love about fall — the scent of cinnamon, nutmeg and cloves swirling through the kitchen, the tang of apple cider, and that nostalgic nod to…

Serves 12

Prep 10 minutes

Cook 20 minutes

Total 30 minutes

Jump to the recipe

These Apple Cider Muffins taste just like your favorite fall fair donut — fluffy soft, warmly spiced and bursting with apple flavor. Easy to make and perfect with a cup of coffee as a treat! Looking for more autumnal bakes? Try my Pumpkin Chocolate Chip Muffins.

A close-up of cinnamon sugar muffins stacked with small red apples and apple halves in front, all set on a white surface. The muffins have a golden-brown, sugar-dusted top.

Pumpkin Spice or Apple Pie Spice? I honestly can’t pick a favorite between these two quintessential signature fall flavors! But ever since I made my first batch of (this year’s) apple butter, my mind has been taken over by apple recipe ideas!

These Apple Cider Muffins are packed with apple flavor thanks to a triple dose of apple – cider, applesauce and apple butter. Every bite delivers all the cozy fall spices — cinnamon, nutmeg and cloves — in soft, fluffy muffin form with the nostalgic taste of apple cider donuts.

The best part? The batter comes together in one bowl, no mixer required, making this recipe as easy as it is delicious. Perfect for breakfast, an afternoon snack or to share at fall gatherings.

Here’s What You Will Need

Fresh apple cider or cloudy apple juice, not hard alcoholic cider!. You can use it as is but for best results, cook it down for a more intense concentrated apple flavor. I also like to include a little apple cider vinegar.
Applesauce and apple butter – For moisture, natural sweetness and even more apple goodness! You can replace the apple butter with extra applesauce if you like.
Vegetable oil or melted butter keeps these apple muffins soft and tender.
Light brown sugar – Brings warmth and depth.
Cinnamon, nutmeg and cloves (or apple pie spice)
Large eggs at room temperature
Flour, baking powder and baking soda – make sure you measure accurately and check your raising agents are fresh!
Vanilla bean paste or real vanilla extract (a must in bakes!)
Cinnamon sugar – coat the warm muffins in melted butter and dip in cinnamon sugar for that apple cider donut look and feel!

A variety of baking ingredients in bowls on a countertop, including flour, brown sugar, white sugar, eggs, butter, applesauce, oil, spices, baking powder, and cocoa powder, all arranged neatly in rows.

How to Make Apple Cider Muffins

Place the applesauce, reduced apple cider, apple butter, vegetable oil, eggs, brown sugar and vanilla bean paste in a large mixing bowl. Stir well to combine or briefly beat together with a hand mixer.
Combine the flour, baking powder, baking soda, salt and spices in a separate bowl. Add the dry ingredients into the bowl with the wet ingredients and fold together to combine until the batter is mostly smooth. Don’t overmix!
Let the batter rest for 10-15 minutes, stir together once more and divide between the muffin cases, filling all the way to the top.
Bake at 400°F (200°C) for 10 minutes then reduce the temperature to 350°F (180°C) and bake for 10-12 more minutes or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 5 minutes then transfer to a cooling rack. Brush the muffins with a little melted butter and dip into a bowl of cinnamon sugar to add that golden crunch that makes them all the more irresistible! Enjoy warm with a cup of hot apple cider, coffee or tea.

Four images show steps of baking apple cider muffins: whisking dry ingredients in a bowl, mixing wet ingredients with a hand mixer, folding batter with a spatula, and scooping batter into lined muffin tin cups.

Recipe Tips

Top Tip: Resting the batter allows the flour to absorb all the wet ingredients and makes for perfectly domed beautifully soft muffins. It also helps dissolve any smallish lumps that may have been left when folding the ingredients together.
Top Tip: Filling the muffin cases all the way creates that bakery-style muffin top we all crave. Make sure to grease the top of the muffin pan so they don’t stick!
You can use sweetened or unsweetened apple sauce. Leftovers will keep for 5-7 days in the fridge. For longer storage, freeze in ice cube trays or freezer bags for up to 3 months. Use it up in my Pumpkin Apple Breador Pumpkin Sourdough Bread.
I used my homemade apple butter but store-bought would work too. Or you can simply substitute with extra applesauce.
Storing and freezing: Store muffins in an airtight container at room temperature for up to 3 days. To freeze, cover in plastic wrap individually and store for up to 3 months.
Holiday Baking Inspo: You can never have too many holiday baking recipes…Here are some cozy fall favorites from the archives: Mini Pecan Pies , Pumpkin Chocolate Chip Muffins, Apple Cider Muffins, Pecan Pie Bars, Apple Cinnamon Bread, Easy Apple Scones.