Apple Cider Muffins
Spring is just around the corner, though you wouldn’t know it by the recent snow fall here in Pennsylvania. My birthday comes soon after the first day of spring and I can remember it snowing on my birthday at least once. Hopefully, this cold weather doesn’t last and spring comes soon! Meanwhile, enjoy the last few weeks of winter with these apple cider muffins.
Strites’ Orchard makes the best apple cider. They make it right at the orchard and it is always fresh and crisp. There are no preservatives, apples are the only ingredient. This recipe for apple cider muffins uses both fresh apple cider and an apple because you can never have too many apples.
It is a simple recipe that is best served warm. The cinnamon and maple sugar topping gives the muffins an extra sweet crunch. I ate these as a snack, but they’re perfect any time of day. I am all about recipes you can eat any time. You don’t even have to feel guilty about eating these for breakfast because they are full of healthy ingredients. The addition of the fresh apple makes the muffin super moist and flavorful.
Once again, I used Daisy flour. I used a combination of all-purpose and whole wheat to give the muffins a little bit more density but not make them too heavy by using all whole wheat flour. Let me know how yours turn out!
Apple Cider Muffins
Ingredients
- 2 cups Daisy flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 eggs
- 1/2 cup apple cider
- 1/4 cup milk
- 1 Tbsp coconut oil melted
- 1/2 cup maple syrup or maple sugar
- 1 tsp vanilla
- 1 apple diced
Instructions
- Preheat oven to 375. Spray a muffin pan.
- Stir together the dry ingredients in a bowl.
- In a separate bowl, whisk eggs, and add the remaining wet ingredients.
- Fold in the flour mixture.
- Fold in the apple.
- Scoop into the muffin pan.
- Bake 25-30 minutes.