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- 2 cups all-purpose flour - 1 cup apple cider - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 large apple, peeled and diced - 1/2 cup chopped walnuts (optional) - 1 tablespoon sugar for topping These ingredients create a rich and flavorful base for the muffins. The apple cider adds moisture and a warm flavor. Using two types of sugar helps enhance sweetness while giving a lovely texture. The spices like cinnamon and nutmeg bring a cozy, autumn vibe. Make sure to use fresh apple cider for the best taste. A tart apple, like Granny Smith, balances the sugars well. If you like nuts, adding walnuts gives a nice crunch. You can mix and match ingredients to suit your taste. - Preheat your oven to 375°F (190°C). - Line your muffin tin with paper liners or grease it lightly. This helps the muffins pop out easily. - In a large mixing bowl, whisk together: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/2 teaspoon salt Make sure they are mixed well. This mix gives the muffins their rise and flavor. - In another bowl, mix together: - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup apple cider Whisk until smooth. This step adds moisture and sweetness to your muffins. - Gradually fold the wet mix into the dry mix. Use a spatula to combine them. - Be careful! Do not overmix. A few lumps are fine. This keeps the muffins fluffy. - Gently fold in: - 1 large apple, peeled and diced - 1/2 cup chopped walnuts (optional) This adds texture and flavor. The apples bring a nice sweetness. - Spoon the batter into the prepared muffin tins, filling each cavity about 2/3 full. - Sprinkle a little sugar on top of each muffin for a sweet crust. - Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick. It should come out clean. Let the muffins cool in the tin for about 5 minutes before moving them to a wire rack. Enjoy your tasty treats! To achieve bakery-style muffins, avoid overmixing your batter. Overmixing leads to dense muffins. When you combine wet and dry ingredients, mix gently. You want the batter to be somewhat lumpy. This helps create a light and fluffy texture. Remember, lumps are okay! Using fresh apple cider is key for flavor. Fresh cider adds a rich, sweet taste. If you can, buy it from a local orchard. Choosing the right apple variety also matters. I recommend Granny Smith apples. They offer a nice tartness that balances the sweetness of the muffin. You can use other apples, but avoid very soft ones. To make your muffins look appealing, sprinkle a little sugar on top before baking. This creates a sweet crust that adds texture. To check for doneness, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. If it has wet batter, give them a few more minutes. {{image_2}} You can easily boost the taste of your apple cider muffins. Try adding spices like ginger or cloves. These spices add warmth and depth. A teaspoon of ground ginger or 1/4 teaspoon of ground cloves works well. Mix these into your dry ingredients for a cozy flavor that makes your muffins even more special. Feel free to mix in nuts or dried fruits for extra texture. Chopped walnuts add a nice crunch. You can also use pecans or almonds if you prefer. Dried fruits like cranberries or raisins bring sweetness and chew. Just fold them in with the apples to make each bite exciting. If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Look for one that has xanthan gum for the best results. For vegan adaptations, replace eggs with flax eggs. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use almond milk or another plant-based milk instead of apple cider for a vegan twist. To keep your muffins fresh at room temperature, place them in an airtight container. This helps keep them moist. You can also wrap them in plastic wrap. Store them away from heat and light. They will stay good for about three days. If you want them to last longer, consider freezing them. For long-term storage, freezing muffins works great. First, let them cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag or a container. Label the bag with the date. They will keep well for up to three months. When you are ready to eat them, just take out what you need. To warm up muffins and keep them moist, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place muffins on a baking sheet and cover with foil. Heat for about 10 minutes. In the microwave, heat one muffin for about 15 to 20 seconds. Check to see if it's warm enough. Enjoy your muffins warm for the best taste! To make apple cider muffins from scratch, follow these steps: 1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it. 2. Mix dry ingredients in a large bowl. Combine 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. 3. Whisk wet ingredients in another bowl. Combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/3 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla, and 1 cup apple cider. Mix until smooth. 4. Combine wet and dry ingredients. Gently fold the wet mix into the dry mix. Avoid overmixing; lumps are fine. 5. Add apples and walnuts. Fold in 1 large diced apple and 1/2 cup chopped walnuts if desired. 6. Fill muffin tins. Spoon the batter into the muffin cups, filling each about 2/3 full. 7. Top with sugar. Sprinkle a little sugar on top of each muffin for a nice crust. 8. Bake for 18-20 minutes. Check with a toothpick; it should come out clean. 9. Cool muffins for 5 minutes in the tin. Then, move them to a wire rack to cool fully. The best apple for apple cider muffins is the Granny Smith apple. This apple is tart and firm, adding a nice contrast to the sweet muffins. Other good choices include Honeycrisp and Fuji apples. These apples provide both sweetness and a great texture in your muffins. Yes, you can reduce the sugar in apple cider muffins. Try using 1/3 cup of brown sugar and 1/3 cup of granulated sugar instead of 1/2 cup each. You can also add extra apple cider for moisture and flavor. Taste the batter before baking to ensure it’s still sweet enough for you. To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready. Also, the muffins should be golden brown on top and spring back when lightly pressed. In this post, I shared how to make delicious apple cider muffins with simple steps. We covered the key ingredients, baking tips, and how to store your muffins. Remember, avoid overmixing for the best texture. You can also explore variations with different spices and add-ins. These muffins are perfect for any occasion. Enjoy sharing them with family and friends. With this easy recipe, you can be a confident baker and create tasty treats at home. Happy baking!

Bakery Style Apple Cider Muffins

Indulge in the warmth of fall with these Bakery Style Apple Cider Muffins! Bursting with apple flavor and spiced perfectly, this easy recipe combines simple ingredients for a delicious treat. Ideal for breakfast or a cozy snack, these muffins are sure to impress. Click through to uncover the full recipe and tips for serving them warm with a touch of butter and honey. Enjoy the taste of autumn in every bite!
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Ingredients
  

2 cups all-purpose flour

1 cup apple cider

1/2 cup brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 large apple, peeled and diced (preferably Granny Smith)

1/2 cup chopped walnuts (optional)

1 tablespoon sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

      In another bowl, mix together the brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and apple cider. Whisk until smooth and fully combined.

        Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

          Gently fold in the diced apple and chopped walnuts (if using) until evenly distributed in the batter.

            Spoon the batter into the prepared muffin tins, filling each cavity about 2/3 full.

              Sprinkle a little sugar on top of each muffin to create a sweet crust.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Remove from the oven and let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a pat of butter on top, and perhaps drizzle with a bit of honey for extra sweetness. Arrange on a platter with apple slices for a rustic autumn display.