When I picked up a half-gallon of apple cider I had 2 recipes in mind: these apple cider mini muffins and my Fall apple risotto. I’ve seen some mini-muffin recipes bake in as little as 11-15 minutes, but mine needed a little more time. These came in at the 20-minute mark, although I probably could have gotten away with 18 minutes.
For another apple cider recipe, try my apple cider pound cake.
Prep Time 10 minutes
Bake Time 12-15 minutes
Makes 24 mini muffins
Ingredients
Muffins
3/4 c apple cider
1 egg
1 tsp vanilla
1/2 c milk
2 tbsp butter, melted
3/4 c each granulated sugar and brown sugar
2 c all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
Topping
1/2 c butter, melted
1 1/2 c granulated sugar
1 1/2 tsp cinnamon
Preparation
Preheat oven to 350 F, then prepare your mini muffin tin. Mine happens to be non-stick, so I leave it as-is and scoop my batter straight into the pan.
In a large bowl, combine your cider, egg, vanilla, milk, butter, sugar, and brown sugar. Next, in a medium bowl combine the flour, baking powder, cinnamon, and salt. Slowly add the dry ingredients to the wet and stir until combined. Use a tablespoon cookie scoop to measure your batter into the mini muffin tins.
Bake for 18-20 minutes, or until a toothpick tester comes out clean from the center. Allow the muffins to cool for a few minutes before removing them from the tin. While cooling, melt your butter and prepare the cinnamon-sugar topping. Dip each muffin into the melted butter, then roll in the cinnamon-sugar mixture.
From here you can allow your apple cider mini muffins to cool thoroughly, or enjoy while warm.