Apple Cider Muffins

I've read several autumn/winter-related books over the years that featured mulled apple cider, including There Arose Such A Clatter by C.M. Nascosta.  Since the weather has finally become a bit cooler where I live, I thought it would be fun to turn this festive and warming drink into some delicious muffins.

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To concentrate the apple cider flavor, I reduced the apple cider with some spices before adding it to the muffins.  For another holiday-themed variation, fresh cranberries could be substituted for the diced apple, and the muffins could be topped with a brown sugar streusel or an apple cider glaze (about ½ cup powdered sugar combined with 1-2 tablespoons of apple cider).

Apple Cider Muffins

SERVINGS: 12 muffins

INGREDIENTS

APPLE CIDER REDUCTION
1 cup apple cider
1 fresh orange slice
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 tablespoons light brown sugar
 
APPLE CIDER MUFFINS
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ cup milk  (Note 1)
¼ cup vegetable oil
½ cup reduced apple cider
1 egg
½ teaspoon vanilla extract
About ½ cup diced apple

INSTRUCTIONS

APPLE CIDER REDUCTION

1. Combine apple cider, orange slice, spices, and brown sugar in a saucepan and simmer over medium heat, stirring occasionally, until the cider is reduced to about half. Strain and let cool before adding to the muffins.

APPLE CIDER MUFFINS

1. Preheat oven to 350⁰F. Line a muffin tin with paper liners or generously oil the muffin cups.
2. In a large bowl, combine the flour, baking powder, salt, sugar, and cinnamon.
3. In a liquid measuring cup or small bowl, stir together the milk, oil, reduced apple cider, egg, and vanilla extract.
4. Make a well in the flour bowl and pour in the milk mixture.  Whisk to combine until no lumps remain.
5. Fold in the diced apple.
6. Divide batter evenly into the prepared muffin tin cups, filling cups about 2/3 full.
7. Bake for 20-24 minutes, rotating the muffin tin midway through the baking time, until the tops of the muffins are lightly browned and a cake tester inserted into the middle of a muffin comes out mostly clean with just a few crumbs clinging to it.
8. Remove the muffins from the oven and let cool in the muffin tin on a wire rack for 10 minutes before serving.

RECIPE NOTES

1. I used 2% milk for this recipe but whole milk or non-dairy milk could be used instead.