Description
These Apple Cider Streusel Muffins are a delightful fall treat featuring moist muffin batter infused with apple cider and warm spices, studded with tender diced apples, and topped with a sweet, crumbly cinnamon streusel. Perfect for breakfast or a snack, these muffins bring cozy flavors and a delicious crunch in every bite.
Ingredients
Scale
Muffin Batter
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (240 ml) apple cider
- 2 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup diced apples (about 2 medium apples)
Streusel Topping
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (42 g) unsalted butter, cold and cubed
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure the muffins do not stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, packed brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg, ensuring everything is well combined for even flavor distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the apple cider, eggs, and melted unsalted butter until smooth and blended thoroughly.
- Make Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined, taking care not to overmix to keep the muffins light and fluffy.
- Prepare Streusel: In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Apples and Fill Muffin Cups: Fold the diced apples into the muffin batter. Then, spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Add Streusel and Bake: Sprinkle the streusel topping evenly over each muffin. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use fresh apple cider for the best flavor; concentrate or juice might alter the taste.
- Diced apples can be peeled or unpeeled depending on preference; choose a firm variety like Granny Smith or Honeycrisp to maintain texture.
- Do not overmix the batter to keep the muffins tender and avoid toughness.
- The cold butter in the streusel helps create a crumbly, crunchy topping.
- These muffins freeze well; cool completely before freezing and reheat gently before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
